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Russian cuisine

Buckwheat porridge (grechka)

Buckwheat groats boiled in water, eaten with butter, milk or mushrooms.

Well-cooked hot dish

Buckwheat porridge (grechka) — dish photo
Buckwheat porridge (grechka) — Russian cuisine. Photograph of the dish.

Ingredients

  • buckwheat groats
  • water
  • salt
  • butter; optional milk

How it is prepared

The buckwheat is rinsed and simmered covered in twice its volume of water until absorbed.

Food safety with low immunity

How to prepare it during treatment

Buckwheat is naturally gluten-free.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cook it fresh. Refrigerate leftovers within an hour and eat within a day.

Reheating

Add a little milk or water and bring to the boil.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Constipation. Fibre (pulses, vegetables, grains) may help with constipation — together with enough fluids.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Stomach and gut. High in fibre. With bowel inflammation, diarrhoea or after bowel surgery, discuss suitability with your team.

Nutrition (per 100 g)

Energy118 kcal
Protein3.2 g
Fat4 g
Carbohydrate19 g
Fibre2.6 g
Sodium170 mg

Figures are for a comparable item in the USDA FoodData Central database: “Buckwheat groats”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2708362

More from this cuisine

Russia: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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