Kasha with Axe

1.Rinse the buckwheat groats thoroughly under cold water.

2.In a large saucepan, bring 2 cups of water and 1/2 teaspoon of salt to a boil.

3.Add the rinsed buckwheat groats to the boiling water and reduce the heat to low. Cover the saucepan with a lid and let the kasha simmer for about 15 minutes or until the groats are tender and most of the water has been absorbed.

4.While the kasha is cooking, prepare the axe by ensuring it is clean and sharp.

5.Once the kasha is ready, remove it from the heat and let it rest for a few minutes.

6.Using the sharp axe, chop the kasha into small pieces.

7.Serve the chopped kasha with a sprinkle of salt and enjoy!