Useful information for housewives to note: how to cook buckwheat porridge

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buckwheat porridge is a very useful 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 the endocrine system as a therapeutic diet. Needless to say, culinary experts know a variety of ways to prepare it!

Milk porridge

For those who are wondering how to cook buckwheat porridge, we offer a great option - with milk. To make it rare, you need more liquid, and to thick, less. Sort the grits and rinse well. In a pot, where milk is already poured and boils (2.5 liters per 2 cups of cereals), put s alt (less than a teaspoon), add buckwheat, stir. Leave to boil again, reduce the heat and cook, stirring, until tender. Add milk if necessary. Before serving, put a few tablespoons of sugar and butter in the cast iron. There is a hot dish. Another way to cook buckwheat porridge with milk is this. Groats are boiled separately in water untilsoft and crumbly. Then the finished one is poured with boiled milk, flavored with sugar or honey and butter. With this method of processing the dish, 2 liters of milk are consumed for 2½ cups of cereal.

Buckwheat with swede in the oven

And how to cook buckwheat porridge, for example, with vegetable additives - with swede? This old Russian recipe was extremely popular among the people in the 19th century and is now often used in restaurant menus with a national flavor. For 500 gr. vegetables will need 200 gr. cereals. The swede is peeled, rubbed on a grater (large), put in a frying pan and fried in butter. It needs to be slightly s alted and stirred from time to time. Buckwheat should be sorted out, washed and mixed with swede. Transfer the mixture to a saucepan, add one and a half liters of milk and cook until thickened. Such buckwheat porridge in the oven will “reach”. To do this, the pan is removed from the heat, a little s alt, 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. Stir the porridge before serving.

Potted buckwheat

Lovers of something "such" 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 cooking. For 2 cups of cereal you will need 2 eggs, 4 cups (i.e. liter) of milk, s alt to taste and 100 gr. butter. Groatsprepared, then mixed with raw eggs and dried in the oven. After that, the buckwheat is transferred to a pot, poured with milk, s alted, mixed and put on medium heat. From time to time it needs to be checked so that it does not burn. In the finished porridge, put sugar, honey or jam as desired and add milk if you want more liquid. It turns out delicious, fragrant buckwheat, as if from a Russian oven.

Buckwheat with mashed potatoes ("Vitebskaya")

Unusual, original recipe of how to cook buckwheat porridge from Belarusian cuisine, we think you will like it too. For this dish you will need: a glass of buckwheat, 7-8 potatoes, a little s alt, 3 tablespoons of butter and one and a half glasses of milk. Potatoes are boiled, kneaded in mashed potatoes, mixed with warmed milk. Then sorted and washed cereals, s alt 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. Oil is added to the finished dish. Before serving, you can sprinkle with chopped herbs.