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Buckwheat porridge is a tasty and nutritious dish. Ideal for both breakfast and dinner. How to cook buckwheat correctly so that the dish is crumbly and incredibly aromatic? We'll find out in our article. We will suggest several delicious recipes for buckwheat porridge; prepare any of them for your family.

Today, buckwheat dishes are not only tasty and healthy porridge with butter or porridge without butter, with water or milk. Delicious buckwheat cakes, all kinds of salads and soups, and stews are prepared with buckwheat.

Buckwheat goes well with vegetables, meat, liver, and pates. According to the chefs, there is no limit to the imagination of preparing dishes from buckwheat.

We will reveal several unusual and very, very tasty buckwheat recipes to you right now.

Recipe for crumbly buckwheat porridge on water

Cereal dishes are present in the diet of almost every person. They are especially suitable for dense and nutritious breakfast, a hearty dinner, as well as a side dish or an independent dish. In addition, without buckwheat in lean and fasting days there's simply no way around it.

Buckwheat is rightly called the queen of cereals. It is rich in iron vegetable proteins and calcium, strengthens the immune system and normalizes metabolism. You can find it in any store and supermarket. It is often packaged in individual bags designed for one or two servings. Cooking buckwheat this way is practical and convenient. However, it reveals its unique taste only during the traditional cooking process.

Not all housewives manage to prepare crumbly buckwheat porridge in water. It's all about little secret– pre-frying the grains in a frying pan. This trick allows you to achieve amazing success with such a seemingly extraordinary recipe.

To prepare buckwheat porridge you will need (yield – 4 servings):

210 g buckwheat (1 cup);
250 ml water;
50 g butter (butter);
salt;
sunflower oil (for frying).

How to cook buckwheat porridge in water so that it is tasty and crumbly:

Be sure to sort through the cereal and remove all impurities from it. This way you will avoid unpleasant surprise while eating.

Rinse the cleaned grains under warm running water. Repeat the procedure 6-7 times. When the water becomes clear, drain it.

Take a frying pan and place it over high heat until it gets hot. Pour some on her sunflower oil and pour out all the cereal.

Roast the grains for 10-15 minutes over medium heat, but no more, otherwise they will turn black.

Interesting fact! Many recipes recommend frying buckwheat in a dry frying pan without adding oil. However, it was noticed that then the cereal simply darkens and bounces on a hot frying pan like popcorn. And thanks to the oil, it acquires a beautiful golden color.

After the allotted time has passed, pour the buckwheat into a saucepan and fill it with two glasses of water. Place it over low heat and cover with a lid. When the water starts to boil, add a little salt.

Important! Do not open the lid and stir the contents too often. Thus, you will violate the integrity of the grains and the porridge may turn out viscous.

When all the water has boiled away, turn off the stove. Cutting off a piece butter, put it in the porridge and cover with a lid.

It will give the dish a special delicate taste. To cook the porridge, cover the pan with a lid and wrap it in a towel.

You should know! If all the liquid has already evaporated, but it seems to you that the buckwheat is not quite ready yet, then you can pour in a little hot water and bring it to full readiness.

Having poured the porridge into a portion plate, you can serve it with meat gravy, chicken cutlet, or vegetable salad.

Buckwheat with tomatoes, onions and carrots

The calorie content of this dish is about 70 Kcal per hundred grams of the finished product.

What you need to make delicious buckwheat with tomatoes:

buckwheat – a glass;
white onion (it’s better to take salad onion, but any onion can be used) – 1 medium head;
carrots - one large root vegetable;
fresh tomatoes - 3 medium-sized fruits;
clove of garlic;
salt to taste;
a spoon of sunflower oil;
boiling water – 250-300 ml.

How to prepare buckwheat with tomatoes - step by step recipe with photo:

On a note! It is best if you cook buckwheat with tomatoes and onions in a thick-walled frying pan or cauldron; if you don’t have such utensils, any frying pan will do.

Rinse the buckwheat, cover with cold water for 5-7 minutes, set aside.

Grate the peeled onions and carrots on a coarse grater.

The onion can be chopped with a knife, but a grater is faster and this option is perfect in this case.

Pass the prepared clove of garlic through the garlic press.

Place a frying pan or cauldron on the fire, pour in 1 tablespoon of sunflower oil (can be replaced with butter), heat it up.

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Pour all the prepared vegetables into the heated bowl and fry for five to seven minutes. Do not forget to constantly stir the products with a spatula, otherwise they may burn and ruin the entire taste of the buckwheat dish.

While the vegetables are roasting, remove the skins from the tomatoes and cut them into small cubes or random slices. After 5-7 minutes of frying, add to the pan with the vegetables. Stir and cover with a lid. Simmer on very low heat for 2 minutes.

Drain the water from the buckwheat; if there are uncleaned black grains on the surface, collect them. Boil the water.

Pour the cereal into the frying pan and pour boiling water over it. Mix the ingredients. Close the lid and simmer without opening the dish for 15 minutes.

After the specified cooking time, the buckwheat should absorb water and swell. Open the lid and check the dish for doneness by tasting it. If the buckwheat with tomatoes and onions is ready, add salt to the porridge to taste.

Mix all ingredients carefully and turn off the heat. Cover the aromatic yummy for about three more minutes with a lid and it’s delicious. buckwheat ready with tomatoes and onions.

Buckwheat with tomatoes will be ready when all the water in the frying pan or cauldron has evaporated. There should be no liquid in the porridge. If there is liquid, continue cooking the dish until it has completely evaporated.

You can serve delicious buckwheat porridge as a separate dish or in combination with meat, fish, pate, or liver.

Buckwheat porridge casserole with fish fillet

The calorie content of such a buckwheat dish will be about 115 Kcal per hundred grams of the finished product. We will make a casserole with buckwheat and fish in the oven.

To make a delicious buckwheat casserole, you need to take the following ingredients:

1.5 cups buckwheat;
500 grams of any fresh or frozen fish fillet (choose fish to your taste, buckwheat goes well with any, usually salmon or any red fish);
400 grams of natural yogurt, without sugar;
100-120 grams of any hard cheese (15-30% fat content);
70-100 grams oatmeal(whole grain or ground);
olive oil or a couple of tablespoons of vegetable;
pepper and salt to taste;
flour of any kind for frying fish fillets;
water.

How to make buckwheat casserole with fish in the oven - step by step recipe:

Wash the buckwheat, add it to the pan, add water and a little salt. Cook until half cooked.

Cut the fish fillet into small arbitrary pieces, roll in lightly salted flour. Fry on both sides in olive or vegetable oil.

Place the remaining flour (you most likely have about a spoon and a half left) in a frying pan without oil. Fry, stirring, until the product turns light brown.

As soon as the flour changes color, add yogurt directly to the pan. Stir and heat the flour sauce thoroughly. But don't bring it to a boil.

Take a deep heat-resistant glass dish or any other dish in which you will prepare the fish casserole with buckwheat. Grease the bottom thoroughly with oil (olive or vegetable).

Place layers on the bottom of the baking dish: first buckwheat, then fish on top. Pour the prepared warm (no need to cool) flour sauce over the food. Since the buckwheat casserole is being cooked in the oven, preheat the oven to 200 degrees.

Place the dish to bake for 20-25 minutes.

While the buckwheat porridge casserole is cooking, grate the cheese on a coarse or fine grater (as you wish).

When the buckwheat casserole with fish is ready, turn off the oven, open it, sprinkle the dish with grated cheese and leave in the open oven, not turned on, for 5 minutes.

Delicious casserole buckwheat with fish sauce in the oven is ready! Serve hot!

Buckwheat porridge with vegetables

Very tasty and healthy dish, the calorie content of which is approximately 85-90 Kcal per hundred grams of the finished dish. You can eat buckwheat porridge with vegetables, either for lunch or dinner, or in the morning. Write down the simplest and delicious recipe buckwheat porridge with vegetables, you will definitely need it.

To prepare buckwheat with vegetables you will need:

1.5 cups buckwheat;
onions 2 heads;
2 carrots;
6-7 heads of Brussels sprouts;
clove of garlic;
one Bay leaf OK;
spices and salt (use according to your taste);
oil (olive or vegetable).

How to make buckwheat with vegetables - a simple and tasty recipe:

Rinse the buckwheat, pour warm (preferably hot) water for 10 minutes until the grain is just covered.
Peel the garlic and chop it with a knife. Cut the onion into halves of rings. Peel the carrots, grate them on a coarse grater or cut them finely into cubes, strips, circles (do it to your taste). Cut the Brussels sprouts into 4 pieces. If they are too small, you can cut them in half.

Take a saucepan or cauldron, you can use a deep cast-iron (any thick-walled) frying pan. Add a third of a glass of water, heat (do not boil).

Place vegetables in a bowl with water, add bay leaf, any spices to taste and salt. Stir and cover with a lid. Simmer for 10 minutes.

It may take a little more or less time to prepare buckwheat porridge with vegetables. Taste the vegetables while cooking and you will know whether the stew is ready or not.

Add to stewed vegetables I buckwheat along with the water in which it stood. Stir and cover with a lid. Simmer on low heat for another fifteen or twenty minutes. Cook the porridge until the water has completely evaporated; there should be no liquid.

Delicious and crumbly buckwheat with vegetables is ready! You can eat it both hot (warm) and cold.

Buckwheat porridge with mushrooms and onions

Everyone in Russia loves buckwheat and prepares it in different ways. The dish can be prepared any day, just when you want something unusual, it is tasty and aromatic. Moreover, it is satisfying and healthy. Everyone knows the benefits of buckwheat and it is almost the only product that people with certain diseases can eat.

If you cook buckwheat in a pot, not in the oven, but in a Russian oven, you will get an incomparable dish. But we give the recipe for cooking only in the oven.

To prepare this unusual buckwheat porridge we need to take:

one and a half glasses of buckwheat;
300 grams of mushrooms;
1 carrot;
1 onion;
2 chicken thighs;
3 large tablespoons of vegetable oil;
1 stalk of celery;
spices;
greens 3-4 sprigs.

How to cook buckwheat porridge with mushrooms and onions in the oven - recipe in pots:

It seems that there is nothing better than the simplest products from which you can prepare a truly culinary masterpiece. This dish is served for lunch or dinner. Cooking buckwheat in the oven is quick and easy, you just need a little imagination and you will receive the gratitude of the whole family.

Vegetables must be peeled and washed. Then they need to be dried using a disposable kitchen towel. The onion should be cut into half rings, and the carrots into thin slices. Fry the onion and carrots. The celery needs to be finely chopped, and the mushrooms should be cut into slices. We send it all to the frying pan with the onions and carrots. Fry everything together for a few minutes.

Wash the chicken thighs and cut into small pieces. Place the chicken pieces in a frying pan and fry with mushrooms and vegetables.

The cereal must be sorted and black grains removed, then rinsed and placed in a frying pan and mixed. Pepper, salt and fry for another 5 minutes. Now you can put the buckwheat along with vegetables and mushrooms in pots. You need to fill the pots halfway and pour water into them so that the water is 2 centimeters on top of the buckwheat.

Preheat the oven to 180 degrees and place the pots in it, covering them with a lid. The dish should sit in the oven for about 40 minutes.

Then take out one pot and see if there is any water left in it, and if the water has evaporated and the buckwheat has increased in volume, the dish can be removed from oven.

Mix each pot of buckwheat, adding a little butter and finely chopped herbs.

Serve the dish directly in the pot and place chopped cucumbers and tomatoes on the table. It turned out to be a tasty and satisfying lunch.

Video recipe: Buckwheat porridge in a slow cooker - quick and easy

There is hardly a more popular, and at the same time more beloved, porridge among us than buckwheat. It is almost impossible to imagine a daily diet without it, which is why raising prices for this cereal always causes such a stir.

In addition, buckwheat is extremely healthy - it contains a lot of vitamins, iron, fiber and essential amino acids.

It has its own characteristic taste, which cannot be confused with anything else, but any product can be even tastier if you prepare it in the most successful way and know the secrets of cooking.

Delicious recipes

It would seem that what could be simpler than preparing buckwheat porridge - pour water over the cereal in the required proportion, add salt and the nutritious dish is ready. But this would only seem to be the case, because buckwheat can easily turn out almost tasteless and overcooked, or, on the contrary, undercooked. Most classic version delicious porridge looks a little different.

Classic buckwheat porridge

First, you need to sort out the cereal and rinse it well in several waters, and then heat it in a dry frying pan until it begins to crackle.

Many people refuse this stage and immediately pour buckwheat into water, but this is a mistake, because it is calcined buckwheat will give the porridge a special aroma and taste.

It is best to cook buckwheat in a cauldron or in a saucepan with a thick bottom, as evenly distributed heat will make the dish even tastier. The prepared cereal must be poured with water and placed over high heat until it boils, then the future porridge must be salted, seasoned with oil and left to simmer over low heat for fifteen minutes.

Next, you need to remove the pan from the stove and wrap it in a warm blanket, leaving it for at least 40 minutes with the lid closed. During this time, all the liquid will be completely absorbed into the cereal, and it will be completely infused.

Of course, buckwheat can be cooked not only in water, but also in milk - it’s very tasty. The algorithm for preparing the dish is the same if you want to make crumbly porridge by replacing water with milk, but there is also the option of preparing viscous buckwheat porridge with milk.

Milk buckwheat porridge with raisins

Required ingredients:

1 cup buckwheat;
2 glasses of milk;
2 glasses of clean water;
50 gr. butter;
a handful of raisins;
salt and sugar to taste.

Calorie content: about 180 Kk/100 g.

The buckwheat must be sorted and washed, and then poured into salted water brought to a boil and boil everything again, and then reduce the heat to minimum, cover the pan with a lid and cook the porridge for 20 minutes.

Next, you need to pour the heated milk into the pan and put butter, add raisins and sugar, let the porridge boil over low heat, turn it off and leave it covered for another 15 minutes. Delicious porridge ready!

Buckwheat with eggs can be an excellent breakfast or dinner, which will be even more nutritious and rich in protein, and will certainly become one of the regular dishes on the table.

Buckwheat with eggs

Required ingredients:

1 cup buckwheat;
2 glasses of clean water;
2 eggs;
50 gr. butter;
salt to taste.

Cooking time: approximately 40 minutes.

Calorie content: about 220 Kk/100 g.

Prepared in the usual way Buckwheat needs to be poured with water and put on high heat until it boils, then add salt, close the pan tightly with a lid and leave the porridge to simmer for half an hour.

At this time you need to boil the eggs, and there is a variation here - you can boil them hard, or soft-boiled. In the first case, the eggs will need to be crumbled, and in the second, mashed with a fork, and in each of them the porridge will be given its own special taste.

Season the prepared buckwheat with butter, add the prepared eggs and the dish is ready.

How to deliciously cook buckwheat as a side dish

Buckwheat is not only an independent dish, but also an excellent side dish for chicken, cutlets, sausages and even fish. But you can prepare such a side dish by adding some ingredients to it, turning the crumbly porridge into juicy and aromatic.

Required ingredients:

1 cup buckwheat;
2 glasses of clean water;
1 medium sized onion;
1 medium carrot;
3 tbsp. spoons of sunflower oil;
salt to taste.

Cooking time: approximately half an hour.

Calorie content: about 120 Kk/100 g.

Prepare the cereal - sort it out, rinse it, heat it, and pour it into a saucepan with boiling water. Salt, pour in 2 tbsp. spoons of vegetable oil, bring to a boil, reduce heat and cook the porridge under the lid for 20 minutes.

At this time, you need to chop the onion and grate the carrots, then fry them in vegetable oil until golden brown - first add the onion to the pan, then add the carrots to it. Pour the finished buckwheat into the frying pan and simmer for another 5 minutes all together. Ready!

How to cook delicious buckwheat porridge with meat

Buckwheat with meat is also called merchant buckwheat, and such a dish cannot leave anyone indifferent, it turns out so tasty and nutritious in the end.

Required ingredients:

1 cup buckwheat;
400 gr. pork;
2 glasses of clean water;
1 medium onion;
1 medium carrot;
vegetable oil for frying;
salt and pepper to taste.

Cooking time: approximately 40 minutes.

Calorie content: about 250 Kk/100 g.

The cereal needs to be prepared in the usual way, and pork - in small pieces. Place the meat in a frying pan with vegetable oil and fry until half cooked, then add finely chopped onion and grated carrots to it and simmer a little more until the vegetables are soft.

Then you need to pour water into the frying pan, let it boil and add buckwheat. Stir, close the lid and leave the dish to simmer over low heat until all the liquid has evaporated.

At this point you need to turn off the heat and leave the buckwheat porridge covered for another 10 minutes to infuse. The dish is ready!

What to cook from cereals in a slow cooker

A multicooker makes the housewife’s life much easier - you don’t need to stand at the stove and monitor the preparation of dishes, you just need to throw them into this unit and get them ready. The same applies to buckwheat, the classic recipes of which are also suitable for a slow cooker.

Casserole

Required ingredients:

2 multicooker cups of buckwheat;
4 multicooker glasses meat broth(can be from a cube);
200 gr. hard cheese;
3 tbsp. spoons of mayonnaise or sour cream;
3 eggs;
salt and pepper to taste.

Calorie content: about 150 Kk/100 g.

The prepared buckwheat should be poured into the multicooker bowl, poured with broth, salt and pepper and set to the desired mode. It can be “Buckwheat” or “Kashi”: it will take about an hour to prepare.

When the multicooker turns off, take out the porridge and let it cool. Then grate the cheese and add it to the porridge, putting some of the cheese aside. Next, stir in the beaten eggs and mayonnaise or sour cream, place it in a greased multicooker bowl and sprinkle the grated cheese on top. Cook on the “Baking” mode for half an hour.

You can easily make buckwheat with mushrooms in a slow cooker, which will be very tasty.

Buckwheat with mushrooms

Required ingredients:

1.5 cups buckwheat;
400 gr. mushrooms;
2 glasses of clean water;
1 medium carrot;
1 medium onion;
1 tbsp. a spoon of sunflower oil;
salt and pepper to taste.

Cooking time: approximately an hour.

Calorie content: about 230 Kk/100 g.

The cereals need to be prepared and the mushrooms cut into small pieces. Then pour butter into the multicooker bowl, set the “Frying” or “Baking” mode and place the mushrooms in it along with the chopped vegetables.

Cook for about 20 minutes, then add buckwheat and water to the resulting fry, add salt, mix and set the “Buckwheat” mode for 30 minutes. When the multicooker turns off, the dish is completely ready.

Cooking secrets

Even if buckwheat porridge is quite difficult to spoil, there is never a limit to perfection, for which you should be guided by a few culinary tricks:

Aluminum or enamel dishes are not suitable for preparing buckwheat porridge - it will only taste good in thick-walled dishes or even cast iron. You can even use a duck roaster for these purposes. Buckwheat is also cooked in pots.
After boiling, buckwheat is cooked over high heat for a couple of minutes, then it needs to be reduced to minimum and the porridge must be cooked under a tight lid.
Buckwheat porridge does not need to be stirred during cooking, otherwise it will fall apart. Proper preparation implies “forgetting” about this dish on the stove.
If buckwheat is being prepared as a side dish, you can roast it not in a dry frying pan, but in a small amount of sunflower oil - this will only benefit its taste.
You should not cook buckwheat for too long, because this will make it tasteless. Longer cooking cannot be a complete replacement for evaporation.
You can make buckwheat porridge more flavorful by adding chopped onion to it in the middle of cooking, simply throwing it on top and without stirring. You can also add dry mushrooms crushed in a coffee grinder to the porridge: a couple of pieces are enough.
Buckwheat porridge can be made very tasty by adding (after cooking and evaporating) fried onions. Together with it, buckwheat should be allowed to brew for 5 minutes.

No matter how tasty and varied buckwheat dishes are, you can eat them no more than three times a week, otherwise the benefits of this grain will begin to turn into harm.

Buckwheat is an incredibly convenient grain. With it you can prepare main courses that are hearty and healthy. And wonderful desserts in which it becomes a nutritious, but non-calorie base. By the way, these dishes have long traditions. In Rus', buckwheat porridge was often combined with other ingredients, and pancakes made from it, fluffy and tall, were always prepared during Maslenitsa week.

Subtleties of cooking

Dishes made from cereals are as unpretentious as buckwheat itself. However, understanding how to cook it correctly is important for eating delicious, useful product with a crumbly consistency. To ensure the perfect base for your new dishes, follow these guidelines.

Choose light grains. She passed the minimum heat treatment and saved more useful substances. Transparent plastic packaging, which ideally meets the requirements for long-term storage of the product, will allow you to examine the quality of the grains.
Do not fry further. This is how you shorten useful qualities buckwheat, making it more caloric.
Rinse correctly. This should be done not in a bowl, but in a sieve. Dust and dirt will be removed through the fine grille, plus there will be no excess water, which can ruin the consistency of the dish.
Proportions are important! All recipes for buckwheat porridge dishes are based on preparation from a crumbly side dish. Rigid proportions of 2:1 are suitable for it. The cereal will turn out perfect if you mix one part of it with two parts of water.
Boil quickly. Contrary to popular belief, porridge should not be boiled for a long time. It spreads and loses its shape. The cooking time should be 15 minutes after boiling. Then cover the porridge tightly with a lid and throw a towel over the pan. It’s worth standing in such “steamy” cereal for at least half an hour.
Do not salt the dish. During the cooking period, we always add salt to the buckwheat. This is enough for the dish you plan to prepare from porridge.

Main course recipes

More satisfying and rich cereals are obtained with meat, fish, and mushrooms. It looks original in the form of meatballs and cutlets. We are offering to you original recipes casseroles and buckwheat porridge cutlets as a second course.

Casserole with meat

A very hearty buckwheat porridge casserole. It includes meat, aromatic garlic, onions, and is easy to prepare. It can be considered a find dish: what was found in the refrigerator was prepared. And no one will object, believe me!

You will need:

boiled buckwheat - 500 g;
cheese - 100 g;
boiled meat - 500 g;
mayonnaise - 100 g;
garlic - 2 cloves;
onion - 1 head;
sour cream - 80 g;
baking powder for dough - ½ teaspoon.

Preparation

Finely chop the onion, fry until light gold shade.
Grind the boiled meat and add to the onion. Fry for 3 minutes.
Remove from heat and stir sour cream into cooled mixture.
Grind the buckwheat into a puree, add crushed garlic.
Stir mayonnaise into the buckwheat mass, add grated cheese and baking powder.
Grease the mold, lay out some of the buckwheat mass, and smooth it out.
Place the filling and cover with the remaining buckwheat porridge.
Grease with sour cream, bake for 20 minutes at 200°.

The dish can be served with sour cream sauce, which is easy to prepare from sour cream, garlic and herbs. This dinner with fresh vegetables will be tasty and healthy.

To grind buckwheat, you can use a blender, meat grinder or regular masher. The fastest way to get the job done is with a blender; you can use a bowl or an immersion attachment. Cold cereals should be ground using kitchen appliances. If the mass is hot, you can crush it by hand.

Cutlets with potatoes

This recipe can be called vegetarian, since it uses exclusively plant products. At the same time, the dish is tasty and satisfying. You can serve it at a regular table with sour cream, and during fasting - with fried onions.

You will need:

boiled buckwheat - 2 cups;
potatoes - 2 large root vegetables;
spices - black pepper, dried dill;
vegetable oil.

Preparation

Peel and rub raw potatoes. Use a medium grater.
Squeeze the juice out of the potato mixture.
Warm the buckwheat, mix with potatoes.
Add pepper, dried dill, mash the mixture with your hands or a masher. It should become sticky.
Form cutlets, fry in oil for 3 minutes on each side.

Finely grated potatoes will have time to cook for this a short time. If you used a coarse grater, you should steam the cutlets under the lid for 3 minutes.

Dessert Recipes

Buckwheat porridge turns out very tasty, flavored with sugar and honey. Therefore, you can confidently prepare sweet desserts from it. Of course, you should not use an evening salty side dish for them. But, for example, in pancakes, a salty note would not be out of place.

Tender pancakes

We will prepare buckwheat porridge pancakes with original composition. Condensed milk will add viscosity to the mass. You can replace it with honey, but it is important to remember that when heated, honey loses its healing properties.

You will need:

boiled buckwheat - 2 cups;
egg - 2 pcs.;
condensed milk - 2 tbsp. spoons;
vegetable oil - 1 tbsp. spoon.

Preparation

Beat the eggs into the cold buckwheat porridge.
Stir condensed milk into the mixture.
Heat the frying pan, pour in vegetable oil, heat again.
Spoon the mixture, fry, turn the pancakes over.
Serve hot.

Sour cream is ideal for serving; you can also use homemade jam or honey. It will only take a few minutes to prepare, since there is no need to pre-grind the buckwheat. In pancakes it will appear in the form of grains, forming the original texture of the dish.

Hearty pancakes

Externally, buckwheat porridge pancakes are distinguished by more dark color. And they are original in taste. Buckwheat creates a rich, full-fledged taste, diluted with sweet notes. And pancakes are as simple to prepare as regular ones.

You will need:

boiled buckwheat - 2 cups;
sugar - 2 tbsp. spoons;
milk - 300 ml;
egg - 2 pcs.;
flour - 80 g;
butter - 30 g.

Preparation

Add sugar to buckwheat.
Grind the porridge into puree with a blender.
Beat eggs, add milk, mix.
Mix flour and baking powder, add to mixture, mix.
Heat the frying pan, pour a little dough into a ladle, and spread it over the surface. Fry for 2 minutes, turn over.
Brush each pancake with butter.

In Rus', to prepare buckwheat pancakes, the grain was not crushed, so the pancakes turned out fluffy and tall. You can prepare them according to an old Russian recipe or a modern one, which will provide a more familiar structure to the dish.

These are not all the options for what to cook from buckwheat porridge. The most simple base dishes can be combined with cottage cheese, dried fruits, eggs, even berries, fresh fruit. Try creating your own recipe for original buckwheat casserole, pancakes or cutlets!

Opinions on whether to like buckwheat porridge or not, of course, are divided. As they say, there are no comrades according to taste and color, which means that everyone expresses their attitude towards buckwheat individually. This is all to say that some eat it with great pleasure, while others cannot stomach it. It turns out that in order to experience all the charm of this dish, you need to know, It would seem that there is something complicated here, even Small child can cook it. But it's not all that simple. Surely many have noticed that the taste of buckwheat porridge after cooking may be slightly different, sometimes it even turns out to be bitter. Of course, you can blame all the blame on the type of buckwheat, although the taste of the finished porridge largely depends on how correctly it was prepared.

A typical scheme for cooking porridge is this: add buckwheat to water and cook until you understand that it is ready. At the same time, proportions, time and temperature are not always observed. In fact, when cooking buckwheat porridge it is very important to take these indicators into account. There is an opinion that the further you cook the porridge, the tastier it will be. The statement is incorrect, because if you overcook buckwheat porridge, it will lose some of its vitamins and nutrients, and therefore taste.

So, to make it tasty and healthy. It is enough to follow a few simple tips to get a real dish that is not spoiled during the cooking process. The buckwheat porridge recipe does not contain complex ingredients, but it still requires some effort. To begin with, I would like to note that to prepare real porridge you can only use buckwheat kernels, cereals, of course, are also good, but only for preparing other dishes (for example, soups). Anyone who soaks buckwheat in water in the evening in order to quickly cook it in the morning makes a mistake. It will cook quickly even without this technique, as you will see below.

Now a few words about proportions. The recipe for buckwheat porridge begins with these words: take 1 part buckwheat and 2 parts water. This means that you always need to take twice as much water as cereal. And you need to measure this ratio not by eye, but with the help of measuring utensils.

Let's remember one more main rule: it is no longer possible to fix the porridge in the middle of cooking! To make the porridge really tasty, try to adhere to the following order:

Classic recipe buckwheat porridge

We will need: 1 glass of buckwheat, 2 glasses of water, salt.

Preparation: Pour water into the pan and wait until it boils. Pour buckwheat into boiling water, add salt to taste and cover tightly with a lid. Cook for 5 minutes over high heat, then reduce the heat and cook for about 10 minutes more. After this time, turn off the heat and do not open the pan for another 15 minutes (so that it steams well). By the way, you can’t open the lid while cooking, just like you can’t stir the porridge. After all, buckwheat porridge is cooked to a greater extent not with water, but with the steam that this water generates. If you open the lid, steam, of course, will come out. It is also necessary to observe the cooking time, however, on electric stoves it will be slightly different; you will have to determine the time yourself.

By the way, the recipe is simply impossible to imagine without dressing. Many people do it differently. And yet, for real Russian porridge, it can only be like this: when the porridge is cooked, add finely fried onions, a piece of butter and hard-boiled eggs, cover with a lid and wait 15 minutes. At the same time as pouring buckwheat into the pan, you can add a little dried mushrooms. They will give the porridge a special refined taste. In order not to overdo it with salt, you should add it a little, because you can add salt directly on the plate at any time.