Buckwheat has been cultivated and grown since ancient times, mainly only in the vast territories of Russia, starting from South Siberia, Gorny Altai and ending with the South Russian regions. Therefore, buckwheat is a native Russian product; in other countries it is extremely rare.
Buckwheat is not just a national Russian agricultural crop, it is a kind of symbol of our identity. It has all the advantages that were very much appreciated in Russian peasant families: ease of preparation, high nutritional properties and excellent taste, undeniable utility, affordability and cheapness.
A variety of buckwheat dishes , the recipes of which can be found even in the works of folklore, amaze with their originality and fiction. It was used to prepare not only traditional friable cereal and porridge with milk (by the way, milk goes well with buckwheat, which makes it better absorbed and retains all its useful properties), but also various casseroles, fillings for pies and stuffed poultry, zrazy, cutlets and etc.
This cereal goes well with meat and poultry, vegetables and mushrooms, cottage cheese, milk and cream, so you can cook a wide variety of buckwheat dishes. The recipes of our grandmothers vividly testify to this. Let's try to prepare various second courses of buckwheat for a start, namely, loose buckwheat porridge in a ceramic pot, and some delicious fillers that complement it very well, giving the porridge a unique taste and diversifying our table.
Loose porridge in a pot
Pour well-washed buckwheat into the ceramic pot exactly half of it, add a spoonful of vegetable or butter and pour it with boiling water so that its layer is about a finger higher than buckwheat. Salt and put the pot in the oven for low heat. When the cereal swells and absorbs water, we pull out the pot, cover it with a cast-iron frying pan from above , turn it upside down and put it in the oven again, steaming it there until done.
Porridge with onions and eggs
First, boil the loose buckwheat porridge in a pot. Boil the eggs separately, and fry the pieces of lard and onion in a pan. In the finished buckwheat porridge, put chopped eggs, pork crackers with onions, mix everything and put the porridge with the filler in the oven for 15-20 minutes.
Porridge with mushrooms
Cook buckwheat porridge in the oven or cook in a pan on the stove (in the ratio of cereals and water 1x2). Separately prepare mushroom dressing. Finely chop the fresh mushrooms and boil in salted water with spices (leaves of parsley, peppercorns, a little cinnamon). Fry the onion in a pan, put boiled mushrooms to it, salt and fry. At the end of the frying, add two tablespoons of mushroom broth to the pan. Then put the prepared dressing in a pan with porridge, mix and slightly darken over low heat.
Porridge with veal liver
Very tasty meat dishes from buckwheat. There are a variety of recipes. Here is a very simple and quick way to make buckwheat with liver. Cook buckwheat porridge. For dressing, boil the liver, cleaned of films, until soft with spices for meat. Then lightly fry it with onions and butter in a pan. Put the fried slices of the liver together with onions and butter into the porridge and mix.
What else can you cook with buckwheat? There are a variety of recipes. Here, for example, buckwheat porridge with cottage cheese and raisins. Unusual combination, but very tasty.
Buckwheat porridge with raisins
Cook the buckwheat porridge almost until ready. Add raisins steamed in boiling water, a little sugar (or you can not add), a little cinnamon (for lovers), a quarter cup of butter, one very beaten egg, put everything in a greased form and bake in the oven.
Buckwheat casserole with cottage cheese
Cook buckwheat porridge. Mix cottage cheese with chopped parsley. Add a little sour cream or soft curd cheese, salt. Beat two eggs in a good foam, put them in the porridge, mix. In the form, spread half the buckwheat porridge, the whole cottage cheese on it, and the remaining porridge on the curd layer. It is good to season the top with warmed butter and bake in the oven.
Delicious buckwheat dishes are prepared quickly enough. There are a huge number of them. Buckwheat groats are universal. It is great for dressing the first dishes of mushrooms and even fish, for preparing full-fledged second courses, like filling for pies, etc.