Buckwheat porridge is a very healthy product. It belongs to the category of dietary and is widely used not only in the general menu, but also for various diseases of the gastrointestinal tract and endocrine system as a therapeutic nutrition. Needless to say, cooking knows a variety of ways to cook it!
Milk porridge
For those who are considering
how to cook buckwheat porridge, we offer an excellent option - with milk. To make it rare, you need more fluids, and to get thicker, less. Sort out the cereals and rinse well. Put milk (less than a teaspoon) in a cast iron, where milk is already filled and boiling (2.5 liters per 2 cups of cereal), pour in buckwheat, stir. Leave to boil again, make the fire smaller and cook, stirring, until tender. Add milk if necessary. Before serving, put a few tablespoons of sugar and butter in a cast iron. There is a hot dish. Another way to cook buckwheat porridge with milk is as follows. Groats are cooked separately in water until they become soft and crumbly. Then the finished is already poured with boiled milk, flavored with sugar or honey and butter. With this method of processing dishes, 2 liters of milk are consumed in 2½ cups of cereal.
Buckwheat with rutabaga in the oven
But how to
cook buckwheat porridge, for example, with vegetable additives - with rutabaga? This old Russian recipe was extremely popular among the people in the 19th century and is now often used in restaurant menus with national color. On 500 gr. a vegetable will need 200 gr. cereals. The rutabaga is cleaned, rubs on a grater (coarse), placed in a pan and fried in butter. It needs to be slightly salted and mixed from time to time. Buckwheat should be sorted out, washed and mixed with swede. Transfer the mixture to the pan, add one and a half liters of milk and cook until thickened. "Reach" will be such
buckwheat porridge in the oven. For this, the pan is removed from the fire, a little salt, sugar and butter are put in it. The food is covered with a lid and sent to a well-heated oven for 1.5-2 hours. Before serving, porridge should be stirred.
Buckwheat in pots
Fans of something "kind of" can please buckwheat porridge in a pot. It is prepared in the oven in portioned clay containers, it turns out “downy”, i.e. very soft, crumbly, literally melting in your mouth. This is also an old recipe, included in the golden fund of Slavic culinary. For 2 cups of cereal, you will need 2 eggs, 4 cups (i.e. a liter) of milk, to taste salt and 100 gr. butter. The cereal is prepared, then mixed with raw eggs and dried in the oven. After this, buckwheat is transferred to a pot, filled with milk, salted, mixed and put on medium heat. From time to time it needs to be checked so as not to burn. In the finished porridge, put sugar, honey or jam at will, and add milk if you want more liquid. It turns out buckwheat delicious, fragrant, as if from a
Russian oven.Buckwheat with mashed potatoes (Vitebsk)
We think you will also like an unusual, original recipe for how to cook buckwheat porridge from
Belarusian cuisine . For this dish you will need: a glass of buckwheat, 7-8 potatoes, a little salt, 3 tablespoons of butter and a half glass of milk. Potatoes are boiled, mashed in mashed potatoes, mixed with warmed milk. Then, sorted and washed groats, salt are added to it, the mass is laid out in portioned pots and put in the oven on a small fire for 35-40 minutes. Put oil in the finished dish. Before serving, you can sprinkle with chopped herbs.