By eatmundo · August 4, 2026
🇵🇱AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Kasza Gryczana ze Skwarkami. The percentage is the share of ingredients the two recipes have in common.
GrechkaIn Russia · same ingredients· Same technique67%
Grechnevaya KashaIn Russia · same ingredients60%
Dicke Bohnen mit Speck (Broad Beans with Bacon)In Germany · same ingredients57%
This quintessential Polish comfort food celebrates the earthiness of roasted buckwheat. Paired with crispy bacon bits and caramelized onions, it is a staple of traditional farmhouse kitchens.
According to eatmundo's ingredient comparison, the closest dish to Kasza Gryczana ze Skwarkami from another cuisine is Grechka (Russia): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 200g of buckwheat thoroughly in a sieve until the water runs completely clear.
- 2
In a medium pot, melt 15g of butter and lightly toast the dry buckwheat for 2 minutes over medium heat.
- 3
Add 400ml of boiling vegetable broth and a pinch of salt to the pot, then reduce heat to low.
- 4
Cover the pot tightly and let it simmer for 15 minutes without lifting the lid to ensure even steaming.
- 5
Meanwhile, dice 100g of bacon and fry it in a separate pan over medium heat until crispy.
- 6
Add 1 large chopped onion to the bacon fat, sautéing for 10 minutes until deeply golden brown.
- 7
Stir the bacon, onions, and 1 tsp of dried marjoram into the cooked, fluffy buckwheat.
- 8
Fold in the remaining 15g of butter, cover for 2 minutes to let flavors meld, then serve immediately.
Frequently Asked Questions
What is Kasza Gryczana ze Skwarkami?
Kasza Gryczana ze Skwarkami is a traditional Polish dish consisting of buckwheat groats served with fried bacon bits and onions. It is seasoned with marjoram and often cooked in vegetable broth, typically served as a hearty main course or side dish.
Why must I rinse the buckwheat?
Rinsing removes the excess starch that causes buckwheat to become mushy or gummy rather than light and fluffy.
Can I use chicken broth instead?
Yes, but vegetable or beef broth is more traditional; chicken broth works fine if it is not too salty.
Is marjoram necessary?
Yes, marjoram provides a unique, slightly floral and spicy note that is fundamentally associated with buckwheat dishes in Poland.
How do I ensure the buckwheat is fluffy?
Never stir the buckwheat while it is simmering and keep the lid tightly closed to trap the steam.
🇵🇱AI-generated image
