Ajdova kaša: a tradition that in various forms warms on colder days

Slovenian cuisine is known for its diversity and the strong influence of natural resources from rural areas. In winter, when the temperatures drop, Slovenians turn to warm, nutritious, and simple dishes that combine the flavors of tradition and the need for energy. One such specialty is buckwheat porridge – Ajdina kaša, a dish that celebrates the richness of buckwheat – a food deeply rooted in Slovenian gastronomy.

Ajdova kaša, Photo: photodesign, Depositphotos

Ajdova kaša comes from regions where buckwheat has long been a staple food due to its resistance to adverse conditions. This cereal is not only nutritionally rich but also naturally gluten-free, making it suitable for everyone.

In Slovenia, ajdova kaša is prepared as a side dish, main dish, or even dessert. In the salty version, it is often combined with mushrooms, onions, and herbs, while in the sweet version, it is prepared with milk, honey, and nuts. In addition to being tasty, porridge also has cultural value.

As there are several different ways to prepare this buckwheat porridge, we found one that would be a great side dish for today’s lunch or as an independent vegetarian dish.

Ajdova kaša recipe with mushrooms and herbs

From the ingredients you will need:

• 200 g of buckwheat porridge
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 150 g of mushrooms (boletus, champignons or similar)
• 2 tablespoons of olive oil or lard
• 150 ml of cooking cream
• Salt and pepper to taste
• A pinch of thyme
• Fresh parsley

Preparation:

Cooking porridge: Boil salted water in a pot. Wash the buckwheat porridge under cold water and cook until it becomes soft (about 15 minutes). Drain the excess liquid.

Preparation of vegetables: Heat olive oil or fat in a pan. Finely chop the onion, carrot, and garlic and sauté them until they become golden brown.

Add sliced ​​mushrooms. Sauté for a few minutes until the mushrooms release their water and become soft. Season with salt, pepper, and thyme, and add cooking cream.

Combining the flavors: Add the cooked buckwheat porridge to the pan with the mushrooms. Mix well and let all the ingredients combine on low heat for about 5 minutes.

After that, serve it warm, sprinkled with fresh parsley.

You can add fried bacon or cracklings for a richer texture and taste.

Ajdova kaša is a perfect example of how simple ingredients can create a dish full of flavor and history. Try this recipe and enjoy the warmth and richness of Slovenian tradition on your plate.

If you are more of a sweet tooth, then you can cook buckwheat porridge in milk with honey and serve it with fruit and cinnamon.