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🇵🇱 Poland · Food

Kasza Gryczana ze Skwarkami

50 min
A great way to spend your free time
🔥 380 kcal
Nicely balanced
🍽 4 servings
Great for the family

By eatmundo · August 4, 2026

Kasza Gryczana ze Skwarkami🇵🇱 PLAI-generated image

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.

Ingredients

How 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.

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