How to cook buckwheat: recipe for crumbly buckwheat porridge with photo. Subtleties of preparing buckwheat porridge - milk, with meat, vegetables How to cook buckwheat porridge

Buckwheat has long been considered the queen of cereals, because it is extremely rich in vitamins and microelements. Buckwheat porridge also contains rutin, which significantly reduces the negative effects of radiation on the human body.

Buckwheat porridge often used as the basis of various diets. For people who want to maintain a good figure, experts have created many well-known, very popular buckwheat diets. Buckwheat porridge has the beneficial property of being filling and at the same time easily absorbed by the body.

Buckwheat porridge can not only be classically cooked on the stove, but also cooked in microwave oven, pressure cooker, steamer and many other ways. Children love buckwheat with milk, which is extremely beneficial for the child's body. There are many dishes with various options for preparing this porridge. You can get information about all this and much more by reading this article.

Rules for cooking classic buckwheat on the stove

How to cook porridge on the stove? In order to cook tasty and crumbly buckwheat porridge, you must first pour it into a small vessel, or on the table, and sort it out carefully. Buckwheat must be clean, without black grains or screenings.

The next step is washing the buckwheat. Pour it into a saucepan, add warm water and mix thoroughly. Drain the dirty water and repeat the process several times until the water from under the buckwheat becomes clean.

There is an opinion that if you fry buckwheat groats for several minutes in a heated frying pan before cooking, then the buckwheat will be crumbly and tasty.

Many housewives have confirmed this thesis, so we put the frying pan on the fire, wait for it to heat up, and pour the buckwheat into it. No need to add oil.

Fry the cereal for 5 minutes over medium heat and pour the mixture into the pan.
Now you need to calculate the proportions of cereal and water. There should be exactly twice as much water as buckwheat. Therefore, if we cook 1 glass of buckwheat, then it must be filled with two glasses of water. As a rule, 1 cup of buckwheat is enough for 3 servings of the dish.

After we have poured water over the cereal, we need to add a pinch of salt to the water. Having tasted the water, we will understand whether the cereal needs to be added salt or not. The amount of salt depends on the individual taste of the housewife.

At the next stage, put the pan on the stove and turn on the maximum heat. Cover the pan with a lid. When the water in the pan boils, reduce the heat to low, do not remove the lid and leave the buckwheat for 20 minutes.

To check whether the buckwheat porridge is cooked, carefully use the edge of a spoon to check whether the water in the pan has evaporated. If water is still present, leave the buckwheat for a few more minutes.
When the water from the pan has completely evaporated, add a piece of butter and mix thoroughly. The porridge will be perfectly cooked and crumbly. You can serve with finely chopped herbs, vegetables or any side dish.

Buckwheat in the microwave

How to cook porridge in the microwave? Cooking buckwheat porridge in the microwave has not only gained popularity, but is also excellent and in a fast way cooking. In order to cook buckwheat, you first need to carefully sort it out and rinse it several times.
The next step is the selection of dishes. A special microwave-safe glass vessel or clay pot is best.

Take 1 glass of buckwheat, pour it into a bowl and fill it with two glasses of water. In order to speed up the cooking process, you can pour boiling water over the cereal. Add salt with caution, because cooking in the microwave requires slightly less salt.

Close the vessel with a lid and put it in the microwave on maximum for 3-5 minutes until the water boils. After this, remove the lid, set the microwave to medium power and cook for another 10-13 minutes until the water has evaporated. The porridge should sit in a covered container for another 10 minutes, after which it can be consumed.

Cooking buckwheat using a double boiler

How to cook porridge in a double boiler? Cooking buckwheat porridge in a double boiler involves significant time savings, because when the cereal is cooked, the housewife has the opportunity to do household chores.
Carefully sort and wash the cereal 2-3 times. Take a rice vessel that comes with the steamer, pour buckwheat into it, add a little salt. Add salt with caution, as there is a risk of over-salting.

Pour water into the vessel in a ratio of buckwheat - water 1: 1.5. That is, if we give 1 glass of buckwheat, then fill it with one and a half glasses of water. Turn on the steamer and wait 30-40 minutes for the porridge to cook.

Recipe for cooking porridge in a pressure cooker

How to cook porridge in a pressure cooker? Cooking buckwheat porridge in a pressure cooker differs from the previous method only in the cooking time. So, we sort and wash the buckwheat, fill it with water and put it in a pressure cooker for 15 minutes. When the water has evaporated, the dish is ready.

Cooking porridge in a slow cooker

How to cook buckwheat in a slow cooker? To cook buckwheat porridge in a multicooker, you first need to take 1 multicooker glass of buckwheat and wash it thoroughly with warm water. After this, pour the cereal into the multicooker, fill it with two multicooker glasses of water, add salt and turn on the multicooker for 1 hour. Select the buckwheat or cereal mode and wait for the porridge to cook.

Cooking buckwheat without cooking

No-cook porridge is a great way to get a delicious breakfast dish by preparing it the night before. To do this, thoroughly rinse and sort out 1 cup of cereal. Now pour the cereal into a saucepan, add salt to taste, and pour one and a half cups of boiling water. Cover the pan with a lid and wrap it in a rough towel to retain heat inside the pan. In the morning the porridge will be ready.

Buckwheat porridge with milk

The taste of porridge with milk brings many people back to their carefree childhood. Children love this dish, and the recipe is simple. To do this, you need to cook the cereal in any convenient way, pour in the desired amount of steamed milk, and add sugar to taste before eating.

Recipes for delicious buckwheat dishes

Buckwheat and ham casserole

Ingredients:

1 glass of buckwheat;
200 g ham;
2 tablespoons horseradish;
2 onions;
200 g sour cream;
1 egg;
1 glass of ketchup or tomato paste;
20 ml butter;
20 g semolina;
Parsley and dill;
Salt to taste.

Preparation:

We wash the buckwheat, sift out the debris, boil for classic recipe.
Thoroughly peel the onion, rinse it, and chop it finely. Cut the ham into medium-sized cubes and fry in a frying pan with onions. After this, pour ketchup and half of the available horseradish into the frying pan, mix thoroughly and leave to infuse.

Take a baking tray, grease it with oil, sprinkle with semolina, lay out half of the available buckwheat, and on top of it - ham and onions. Wash the parsley and dill thoroughly, dry, finely chop, and place on a baking sheet. After this, spread the rest of the buckwheat.

Place the egg, salt, sour cream and the rest into the vessel. Whisk everything thoroughly and pour the mixture over the casserole. Place in an oven preheated to 180 degrees for half an hour.

Cooking buckwheat porridge with mushrooms

Ingredients:

200 g buckwheat;
200 ml water;
0.5 teaspoon of salt;
1 onion;
300 g mushrooms;
150 ml cream;
2 horseradish cloves;
Parsley leaves;
50 ml vegetable oil.

Preparation:

First, thoroughly peel the onion and garlic and rinse any remaining residue in warm water. After this, cut the vegetables into very small pieces.
Place the frying pan on medium heat, wait until it warms up enough, pour it into vegetable oil and add chopped vegetables. Fry the onion and garlic for 3-4 minutes until the onion turns brown.
We clean the mushrooms, wash them and cut them into pieces 3-4 mm wide. Pour the mushrooms into the pan and fry for another 10 minutes over medium heat.

Now add the sorted, washed buckwheat, salt and mix.
Mix water with cream and pour everything into the pan. When the cereal boils, reduce the heat and cook for 25 minutes. Buckwheat with mushrooms is ready.

Recipe for cooking porridge in a frying pan with onions

Ingredients:

1 glass of buckwheat;
1.5 glasses of water;
0.5 teaspoon salt;
1 piece Luke;
1 piece carrots;
50 g vegetable oil for frying.

Preparation:

Carefully sort out the buckwheat and rinse with warm water. Peel the carrots and onions. Now finely chop the onion into cubes and grate the carrots.
Take a deep cast iron frying pan and put it on the fire. When the pan is hot, add vegetable oil. Then pour the vegetables into the vessel and fry them for 7-10 minutes.

When the vegetables have become soft and golden brown, add buckwheat, salt and mix thoroughly. After this, pour water into the frying pan, turn on the stove over high heat and wait until the water boils. Now you need to reduce the heat, cover the pan with a lid and cook for another 20 minutes. When all the water in the vessel has evaporated, the dish is ready to eat.

Dessert with green buckwheat

Ingredients:

Water - 400 ml;
Green buckwheat - 200 g;
Maple syrup - 100 g;
Chocolate - 75 g;
Cane sugar - 20 g (2 tablespoons);
Ground ginger - 2 teaspoons;
Walnuts - 100 g.

Preparation:

Pour the required amount of buckwheat into the vessel, rinse the cereal thoroughly, removing black grains. Pour the buckwheat into a saucepan of the required size, add sugar, and fill with water. The cereal should sit for about 15-20 minutes.

After this, add half the chocolate. The chocolate must be broken into small pieces. Then mix the mixture thoroughly and carefully add ginger. Now you need to mix the cereal again and add maple syrup.

Peeled walnuts cut into medium-sized pieces. When the chocolate melts in the pan, add the nuts and the rest of the chocolate. Mix the finished dish again and place it in a bowl to serve.

Tips for cooking buckwheat porridge:

Tip 1: Do not stir the buckwheat while it is cooking;
Tip 2: Choose dishes for cereal with caution, because its volume will double during cooking.

Well, in conclusion, for those who want to try the buckwheat diet, watch the video on how to lose 12 kg. in 2 weeks using buckwheat.

Cooking buckwheat porridge for experienced housewives It doesn't seem difficult at all. But what if you're a beginner? Then our article will help you. From it you will learn, crumbly, how long it needs to be cooked, as well as a few little tricks for successful porridge.

How to cook buckwheat so it’s crumbly and tasty

Not everyone can make delicious buckwheat porridge, as there are some tricks in preparing it, without which you will not achieve the desired result. Well, let’s figure out how to cook buckwheat so it’s crumbly and tasty, and what you need for this.

Cooking buckwheat porridge is a short but painstaking process. In order for it to turn out really tasty, it will need to be sorted. Do you agree that it is very unpleasant to feel the crunch of a pebble or other foreign body on your teeth?

Before you start sorting the cereal, you must measure the amount of cereal you need. This is quite a responsible matter, since it should be taken into account that after cooking there will be two, or even two and a half times more cereal.

The amount of cereal will depend on how many people you are cooking for. For example, one glass of buckwheat is enough for three people.

After you have measured out the required amount of buckwheat and sorted it out, you need to rinse the cereal thoroughly. This is necessary to ensure that all small floating debris is washed away. Rinse the cereal three or four times, this will be enough to keep it clean.

To make the porridge aromatic, heat the cereal in a frying pan. Take a dry frying pan, pour buckwheat into it, and fry it until it starts to crackle. It will take you no more than five minutes.

Now we come directly to the moment of cooking the porridge. The main thing here will be right choice saucepans.

A little digression. How did our grandmothers used to cook porridge? They took a cast iron pot, poured porridge into it, poured water, and put it in the oven. And the porridge languished there for a long, long time. The result was a tasty, rich, but not overcooked porridge.

Of course, now there are no stoves, but there are still cast iron pots, cauldrons, and just thick-walled saucepans. These are the ones that are suitable for us for making porridge. Take a saucepan, pour the prepared buckwheat into it, and pour in water.

A clarification should be made here. We take exactly twice as much water as cereal. Those. You took one glass of cereal, which means you need two glasses of water.

Take clean, filtered water, as water with various impurities can give the porridge a taste that is not at all what you expected.

Now put the pan on high heat and let the water with the porridge boil. After it boils, add salt to the porridge and reduce the heat. Let our porridge simmer over low heat. Now do not open the lid so that steam is not lost.

After about twenty minutes, turn off the fire. However, the porridge is not quite ready yet. Wrap her in something warm and let her stand for another twenty to thirty minutes. This method of evaporation is no worse than grandma’s ovens.

That's all, your delicious crumbly porridge is ready! Scatter it on plates, add butter and eat.

Bon appetit!

How and how much to cook buckwheat in water

How long to cook buckwheat in water? This is the question asked by novice housewives who are preparing this simple dish on their own for the first time and it is important for them to know cooking time. After reading this article, you can find out about this.

So, buckwheat porridge. The cooking process itself takes no more than twenty minutes. But before that, you must prepare the buckwheat properly so that the porridge turns out tasty and aromatic. Her recipe will be described below.

Ingredients:

one glass of buckwheat;
two glasses of water;
salt, butter.

Before cooking, you need to sort out the buckwheat if it is not too clean. And also rinse well to remove floating debris. It is best to rinse in several waters so that nothing remains.

Now fry the cereal in a frying pan. Usually it is calcined without oil, in a dry frying pan, but we will take a little butter and calcinate it in it. The cereal should crunch a little before you remove it from the heat. But don't overdo it so you don't end up with embers.

Now we take a saucepan that is the right size for us. Boil water in it and add salt. Now pour the prepared buckwheat into it and watch it until it boils. If foam appears, it will need to be removed.

Reduce heat to low. The porridge should simmer for about twenty minutes on the stove. Do not open the lid, as much of the cooking delicious porridge depends on this.

After this time, turn off the heat and remove the porridge from the stove. Take a warm blanket and wrap the porridge in it, let it sit for another thirty minutes. This will allow our porridge to be saturated with heat and reach.

When the porridge has stood, put it on plates, put a small piece of butter in each and on the table. Bon appetit!

How to properly cook buckwheat as a side dish: a recipe for a buckwheat porridge lover

Buckwheat porridge is a very common dish that housewives prepare as a side dish. It turns out tasty, fast, healthy. You will learn further how to properly cook buckwheat as a side dish.

There are several ways to prepare buckwheat porridge, but today we will look at one that preserves all the beneficial properties of buckwheat, and when you use it, you will get a tasty and aromatic porridge.

What will you need for cooking?

buckwheat – one glass;
water - two glasses;
salt – ½ teaspoon;
butter – 50-70 grams.

Now how to cook. The cereals must be carefully sorted and washed with cold water. Place in a sieve (use a fine sieve so that the grains do not fall out).

Now take a saucepan and pour water into it. Place on the fire and wait for the water to boil. Throw the cereal into boiling water; now the water should boil along with the buckwheat.

After everything has boiled, add butter to the porridge and salt. Turn off the heat and place the pan in a warm place. You can also cover it with something warm.

The swelling of buckwheat will be completed in about forty minutes. Your porridge prepared in this way will be tasty and crumbly. The beneficial properties of buckwheat with such processing will retain all its beneficial properties (and there are many of them).

After the time has passed, you can pour the porridge into plates and serve. As a side dish, it goes well with meat and fish dishes, as well as to vegetable salads, gravy.

Bon appetit!

Buckwheat porridge, according to William Pokhlebkin, was almost the most popular dish in Rus', second only to cabbage soup. The love for buckwheat is explained not only by its unique organoleptic qualities, but also beneficial properties. Porridge made from this cereal is useful at any age; it can be used to feed small children and included in the diet of older people. It is enjoyed by pregnant women and nursing mothers, athletes, as well as those who want to lose weight without harming their body. It is unlikely that it will be possible to prepare exactly the same buckwheat porridge that our ancestors loved to eat under modern conditions, because they simmered it in a Russian oven, that is, at a temperature of about 90 degrees, for two hours. But if you know how to cook buckwheat porridge correctly, you will still be able to feed your loved ones a truly delicious dish. Buckwheat porridge can be made sweet or savory, used as a side dish or served as a main dish. It is made with water and milk, with the addition of mushrooms, vegetables, and meat. Including buckwheat porridge in the family diet will make the menu varied and help improve the health of the household.

Cooking features

Cooking buckwheat porridge is not complex process, but if you don’t know the specifics of the technology, the result may not be exactly what the cook expects.

Before preparing porridge, buckwheat must be carefully sorted. Often it contains blackened grains or even pebbles, not to mention plant debris.
After sorting through, the buckwheat must be washed. To do this, place it in a bowl, fill it with cool water, and rub the grains against each other. Then the water is drained. The manipulation is repeated until the water drained from the cereal remains clear.
Most chefs believe that sorted and washed buckwheat should be fried in a frying pan for 3-4 minutes. Then the porridge will come out more flavorful and crumbly. This is true. However, housewives who want to cook not only tasty but also healthy dishes often refuse to calcinate buckwheat so that it does not lose some of its beneficial properties.
If you follow classical technology When cooking buckwheat porridge, pour cold water over the cereal, heat over medium heat, skim off the foam, reduce heat and cook for 15–20 minutes until cooked. Technologies for preparing buckwheat porridge using modern technology and other devices may vary. Otherwise, sometimes they cook milk porridge from buckwheat.
It is not recommended to stir buckwheat porridge during cooking, so as not to disturb the temperature regime. But it makes sense to adhere to this recommendation only when you cook the porridge in the right container. A pot, a thick-walled pan, or a cauldron will do. A similar effect can be achieved by preparing food in a slow cooker.
Buckwheat should be salted at the first stage of preparation, when pouring water over it.
Cooking time for buckwheat porridge depends on its method and the chosen recipe. Ordinary porridge in water is cooked in a saucepan for 15–20 minutes, in a slow cooker - 30 minutes, unless the manufacturer of the device has set other settings. Cook porridge with milk for 35 minutes in a saucepan and 40–45 minutes in a slow cooker. Sometimes buckwheat is first boiled in water until half cooked, then poured with milk and finished cooking, then the total cooking time will be 25–30 minutes.
After removing the pan of buckwheat porridge from the stove, they are in no hurry to put the food on plates and serve it to the table. Add butter or vegetable oil to it and mix. Then wrap the pan and leave the porridge to simmer in it for another 20–30 minutes.

If you cook buckwheat porridge without violating the technology and recipe, the taste ready-made dish You definitely won't be disappointed.

Proportions of cereal and liquid

To obtain the expected result, it is important to maintain the correct proportions of cereal and liquid.

Most often, buckwheat is boiled in water. Then take 2 glasses of water per glass of cereal.
Milk porridge is also most often prepared not with milk alone, but with the addition of water. First, boil the buckwheat in water, taking 1.5 cups of water per glass of cereal, then add 1.5–2 cups of milk and continue to cook the porridge until there is almost no milk left in the pan. The ratio of cereal to liquid in this case will be 1: 3 or 1: 3.5.
When cooking buckwheat milk porridge with milk alone, the ratio is 1:4.
When cooking buckwheat porridge in a slow cooker, use the same ratio of cereal to liquid as when preparing this dish in a saucepan.
If a double boiler is used, liquids are taken 20–25% less than is required when cooking porridge in a pan.

For correct definition the required amount of liquid, it is useful to know that a 200 ml glass contains about 170 g of buckwheat, 200 g of cereal is included in a glass with a capacity of 0.25 liters.

Important! Buckwheat porridge improves digestion, helps cleanse the body, and helps strengthen capillaries.

Buckwheat contains a significant amount of phosphorus, calcium, iodine, and B vitamins. Moreover, it does not contain substances that interfere with the absorption of micro- and macroelements, as in some other cereals.

A 100-gram serving of porridge, cooked from buckwheat in water without added sugar, contains only 90 kcal. However, it is based on complex carbohydrates, thanks to which even a few spoons of buckwheat porridge will charge you with energy for a long time.

If you add butter or sugar to buckwheat porridge, cook it in milk, energy value dishes can increase by 1.5–2 times.

Buckwheat porridge on water in a saucepan

buckwheat – 0.2 kg;
water – 0.5 l;
salt - to taste;
refined vegetable oil – 20 ml.

Cooking method:

Pour the cereal onto the table, sort through, removing debris and spoiled grains.
Rinse until clear water.
Place the cereal on a heated frying pan. Fry it until a characteristic aroma appears. This will take 3-4 minutes.
Pour the buckwheat into a saucepan and cover with water. Add salt.
Place the pan on the stove and bring to a boil over medium heat. Remove foam from the surface of the water, reduce the intensity of the flame.
Cover the pan with a lid and cook the porridge for 15–20 minutes over low heat. Check the readiness of the porridge with a spoon by running it along the bottom. If you can see that the grains are already starting to stick to the bottom, it’s time to remove the pan with porridge from the heat.
Pour oil over the porridge and stir. Wrap the pan in a blanket and simmer the porridge for another 20 minutes.

The porridge according to this recipe will be crumbly and aromatic. The grains will be soft, but will retain their shape.

Compound:

buckwheat – 0.2 kg;
water – 0.5 l;
salt – 2–3 g;
sugar (optional) – 5–10 g;
butter – 20 g.

Cooking method:

Sort through, rinse the buckwheat, pour into the multicooker bowl. Sprinkle it with sugar and salt. There is no need to add sugar, it is only needed for cooking. sweet porridge, but buckwheat needs to be salted in any case.
Pour water into the multicooker bowl. Turn on the unit by selecting the program designed for cooking cereals. It may be called “Grains”, “Buckwheat”, “Rice” or something else. Set the timer for 30 minutes.
Wait for the main program to complete, add oil to the porridge, stir it.
Leave the porridge to simmer for 20 minutes in warm mode.

Cooked according to this recipe it's going to be a mess excellent option breakfast that both children and adults will enjoy.

Milk buckwheat porridge in a saucepan

Compound:

buckwheat – 170 g;
water – 0.3 l;
milk – 0.4 l;
salt - a pinch;
sugar – 10–20 g;
butter - to taste.

Cooking method:

Place the prepared cereal in a saucepan and cover with water.
Place on the stove and cook over low heat until there is almost no water left in the pan.
Heat the milk, dissolve salt and sugar in it. Pour it into the buckwheat. Mix it carefully. Continue cooking the porridge over low heat. When there is very little milk left in the pan, add butter to the porridge and stir. Remove the pan from the heat and cover. Leave it like this for 20–30 minutes.

Buckwheat porridge according to this recipe turns out to be very tasty, but quite high in calories. This dish is prepared for children more often than for adults. For dietary nutrition porridge cooked in milk with added sugar is not suitable.

Compound:

buckwheat – 0.2 kg;
milk – 1 l;
salt - a pinch;
sugar – 10-20 g;
butter – 30 g.

Cooking method:

Place the prepared buckwheat in the multicooker container.
Add sugar and salt.
Using a piece of butter, draw a line on the walls of the multicooker bowl, placing it just above half the height of the container. This will be the boundary that the milk will not be able to cross when boiling.
Place the remaining butter on the cereal.
Pour in the milk.
Start the unit by setting the “Milk porridge” mode, or, if it is not available, any other mode designed for preparing porridge. If you need to set the cooking time for a dish, set the timer for 40 minutes.
After completing the main program, let the porridge simmer for another half hour in the heating mode.

If you want to cook milk porridge faster, you can pre-soak the cereal for 30–40 minutes in water. But you still won’t be able to save a lot of time: you’ll only gain 5–10 minutes.

A quick way to cook buckwheat porridge in the microwave

Compound:

buckwheat – 0.2 kg;
water – 0.5 l;
salt - to taste.

Cooking method:

After sorting and washing the buckwheat, place it in a container suitable for use in a microwave oven. The capacity of the dishes must be at least 1.5 liters. If you don't have one, reduce the amount of ingredients while maintaining the proportions.
Add salt and stir.
Place the container in the microwave. Turn on the oven at maximum power for 5 minutes. If you took 2 times less food, you can set a shorter time (3-4 minutes).
Stir the buckwheat and turn on the microwave again for the same time.
Remove the container with porridge from the microwave, wrap it and leave for 10–15 minutes.

By resorting to the microwave, you will reduce the cooking time for buckwheat porridge by 2 times, but still gourmets claim that, made according to traditional technology, it turns out more tender and tasty.

Buckwheat porridge in a double boiler

buckwheat – 0.2 kg;
water – 0.4 l;
salt - to taste.

Cooking method:

Place the rice container included in the steamer. Pour the prepared buckwheat into it. Add salt to it.
Pour in water.
Start the device. Set the timer for 40–45 minutes.

After the appliance has finished operating, wait a little while for the steam to dissipate, after which you can put the porridge on plates and call your household members to the table.

Buckwheat porridge in a thermos

buckwheat – 100 g;
water – 0.25 l;
salt - a pinch.

Cooking method:

Wash the buckwheat, heat it in a frying pan, and pour it into a thermos.
Boil water, add salt, stir.
Pour boiling water over the cereal.
Close the thermos tightly and leave overnight. By morning the porridge will be ready.

You can insist the porridge not all night, but only 3-4 hours. If you put food in a thermos in the morning, you can have buckwheat porridge for lunch at work, it’s convenient.

Buckwheat porridge with meat in pots

buckwheat – 0.2 kg;
meat – 0.2–0.3 kg;
onions – 100 g;
carrots – 100 g;
salt, spices - to taste;
water – 0.5 l.

Cooking method:

Wash the meat and dry with a towel. Cut into small pieces, as for beef stroganoff.
Peel the onion and cut into small cubes.
Scrape the carrots, wash them, and chop them on a grater.
Heat oil in a frying pan and add vegetables. Fry them until golden brown.
Add meat and fry until done.
Place the meat and vegetables in the pots.
Distribute the prepared cereal over them. Add salt and spices.
Fill the food with water.
Place the pots in the oven. Cover them with lids, leaving gaps for steam to escape.
Turn on the oven. Cook the porridge for 40 minutes after the oven temperature reaches 180 degrees.

After turning off the oven, it doesn’t hurt to leave the pots of porridge in it for another 10–20 minutes. The food made according to this recipe turns out to be nourishing and tasty; you are not ashamed to even offer it to guests.

Buckwheat with mushrooms and onions

buckwheat – 0.2 kg;
water – 0.5 l;
onions – 150 g;
fresh mushrooms (champignons or porcini) – 0.3 kg;
salt, spices - to taste;
fresh herbs - to taste;
refined vegetable oil – 40 ml.

Cooking method:

Remove the skins from the onion and cut into small pieces.
Wash the mushrooms, pat dry with a napkin, cut into slices or strips.
Heat the oil in a frying pan and fry the onion in it until golden brown.
Add mushrooms to the onions, fry them until excess liquid evaporates from the pan.
Prepare the buckwheat by sorting it and rinsing it.
Place the buckwheat in a cauldron or thick-walled pan with a high-quality non-stick coating.
Salt the cereal and add water.
Bring to a boil over low heat, cook for 15 minutes.
Place onions and mushrooms on the buckwheat and continue cooking for another 5 minutes.
Mix buckwheat with mushrooms. Cover the pan and wait 15–20 minutes.

After the specified time, the buckwheat can be placed on plates and eaten. It doesn’t hurt to sprinkle the dish with finely chopped herbs. This hearty dish can be eaten during fasting. Vegetarians will also like it.

Buckwheat porridge with salmon

buckwheat – 0.2 kg;
salmon fillet – 0.3 kg;
onions – 100 g;
refined vegetable oil – 40 ml;
salt, seasonings - to taste;
water – 0.5 l.

Cooking method:

After peeling the onion, cut into thin half rings.
Cut the salmon into small pieces.
Pour the prepared buckwheat with water, add salt, bring to a boil and cook for 15 minutes.
While the porridge is cooking, fry the onion until golden brown, add the salmon and fry it, stirring, for 10 minutes.
Transfer the porridge to the bowl with the salmon, season and stir. Continue cooking for another 5 minutes.

After trying this dish, you will be convinced that buckwheat goes just as well with fish as it does with mushrooms, vegetables and meat.

Buckwheat porridge is one of the most traditional dishes Russian cuisine. Usually it is boiled in water, often with the addition of vegetables, mushrooms, and meat. But sweet buckwheat porridge cooked in milk is no less tasty.

According to Russian culinary theorist William Pokhlebkin, buckwheat has been the second most important product in Rus' since the Middle Ages. The first was, of course, cabbage and the people’s favorite cabbage soup, which was prepared from it (remember the famous phrase about cabbage soup and porridge?). The process of preparing buckwheat porridge resembled magic, and therefore its taste was not at all the same as what we get today in a traditional side dish.

The grains were sorted and dried, and not every type of grain was used. Only kernels could be used in porridge. And only soups were made from prodel (chopped buckwheat). They put it in a thick-walled clay pot, filled it with water, and added oil. And in such a pot with a tightly closed lid they put it in the oven and simmer for at least 2 hours.

Cooking secrets

How to cook buckwheat tasty and quickly? Something in common with this technique is still used today. There is an opinion that it takes a long time to cook cereals, and that they will only become crumbly if you first fry them in a frying pan. None of this is true, as are several other misconceptions.

How long to cook buckwheat porridge? The cooking process takes minimal time! In a saucepan, the cereal is ready within 15 minutes, in the microwave - in 20. In the oven, it is enough to keep the pot for 40 minutes. But what about the long simmering of porridge, as they did in Rus', you ask? But such languor cannot exist in modern conditions, since the cooking temperature in a Russian oven was no more than 90°. Modern technology produces much more heat, which reduces cooking time.
Do the grains need to be fried? In this case, it will indeed become drier, but a significant part useful substances it will be destroyed. If we take into account that during the period of heat treatment in production, a certain proportion of “useful things” has already died, nutritional value product is reduced to zero. The best technique for fluffy porridge is to use slightly less water than usual.
What are the proportions of water? A clear knowledge of the 2:1 rule will be the key to always perfect buckwheat porridge. Pour a little less, the cereal will turn out dry, more - it will turn into a “mush”.
What kind of cookware is best to cook in? Modern cookware often does not allow you to cook buckwheat correctly. The fact is that the cereal should not be boiled, but cooked through steam treatment. This is only possible in thick-walled dishes with a convex bottom. The water in it evaporates faster, flowing to the edges. And abundant steam guarantees the rich taste of the finished dish.
How to properly cook buckwheat porridge on the stove? Remember the technique: place the cereal in cold water and put it on the gas. Turn on maximum heat and wait until it boils. As soon as it starts, turn the heat down to minimum and cover the dish tightly with a lid. Your work is finished. After 15 minutes, the buckwheat is ready.

Do not stir the cereal during cooking! This way you interfere with the correct course of its heat treatment and lose taste. Plus the grains fall apart and lose their shape. You can stir for the first time only when you remove the pan from the stove and let it stand for 10 minutes, wrapped in a towel. And then season with oil or sauce and serve immediately. On its own or with gravy, buckwheat porridge is only good when it’s hot! You can make gravy for it according to the recipes that are on our website.

Classic recipe

You will need:

buckwheat - 2 cups;
onion - 1 head;
butter - 50 g;
dried mushrooms, crushed into powder - 1 tbsp. spoon;
boiled eggs - 2 pcs.;
water - 4 glasses;
salt - a pinch.

Preparation

Heat the water until it boils. Add salt.
Add the cereal and after boiling, reduce the heat.
Peel and chop the onion and add to the pan. Add dry mushrooms. Without stirring, cook until done.
Remove from heat, leave for 10 minutes until cooked.
Add finely chopped eggs, add oil, stir.

You can serve this dish yourself. Thanks to the mushrooms, it gets a luxurious aroma, and the onions and butter give it a rich taste. Boiled eggs in it play the role of a satisfying additive. An original Russian recipe - for your arsenal!

Original recipes

Due to the fact that the calorie content of buckwheat is minimal (up to 130 Kcal), it can be successfully combined with more nutritious foods. At the same time, the diet will not be too heavy, and you will be able to diversify it with new tastes.

With milk

A children's table dish, prepared correctly, cannot but please adults. Buckwheat porridge with milk is healthy, nutritious and very tasty!

You will need:

buckwheat - 1 glass;
milk - 4 glasses;
butter - 30 g;
sugar - 2 tbsp. spoons;
vanillin - 5 g;
salt.

Preparation

Pour the milk into the pan and let it boil.
Add sugar, salt, vanillin.
Add prepared buckwheat.
Bring to a boil, cook until tender.
Add butter.

Instead of sugar for the children's table, you can use honey. It must be added to the plates, pouring over the slightly cooled porridge.

Like a merchant

A hearty and tasty dish - merchant-style buckwheat. Combines a side dish and fried meat. You can use any meat, be it chicken or beef. We will try to cook it with pork, as this meat is reliable. It always turns out soft, even if it has not been pre-beaten or has been stewed for a minimum of time.

You will need:

pork (pulp) - 350 g;
buckwheat - 1 glass;
carrots and onions - 1 head each;
sweet pepper, bell pepper - 1 pc.;
butter - 15 g;
tomato paste - 1 teaspoon;
dill - 5 sprigs;
salt, pepper;
broth - 2 cups.

Preparation

Cut the meat into bars and brown in a frying pan. Add salt and pepper.
Add chopped onions, carrots, sweet pepper, tomato paste. Mix and simmer.
Add buckwheat, drain the broth.
Cook until liquid is absorbed. Leave for another 10 minutes covered.

You can prepare a dish like a merchant with dried mushrooms, fresh tomatoes. It allows you to use meat in pieces or minced meat. Therefore, it is very convenient for everyday home cooking.

With vegetables

Cooking buckwheat with vegetables is a nice thing to do in the summer season. The dish is light but nutritious, full of real summer flavors. In autumn it goes well with pumpkin; in winter you can cook it with prunes, which are ideally combined with beets.

You will need:

buckwheat - 2 cups;
medium beets - 2 pcs.;
small carrots - 2 pcs.;
tomatoes - 3 heads;
parsley - a bunch;
salt - a pinch;
butter - 20 g.

Preparation

Grind the vegetables, chop the tomatoes into cubes. Mix with chopped parsley.
Place some of the buckwheat on the bottom of the pan, place a layer of beets on top, then again cereal, on top of a layer of carrots, again cereal. Finish with a layer of tomato and parsley.
Heat the water and add salt. Pour into the pan with the dish.
Place on the fire, wait until it boils, cook for 10 minutes over low heat.
Place in a preheated oven at 150°. Place the butter on top and cover with a lid. Cook for 30 minutes.

This dish will be a luxurious side dish for meat cooked in pieces. Or can be used independently even in dietary nutrition.

Now you know how to cook milk buckwheat porridge, cook it the merchant way, with vegetables or according to old Russian recipes. Add new dishes to your culinary repertoire!

Among porridges there are universal “favorites” - these are porridges that are easy to prepare and difficult to spoil. As a rule, the taste of such porridges is sweetish, which further adds to the universal affection. Buckwheat can be considered one of these “favorites”.

The name of the cereal suggests that buckwheat has Greek roots. There is a version that buckwheat was bred in Ancient India, where it was cultivated four thousand years ago. After the campaign of Alexander the Great, this cereal came to Greece and neighboring countries, and from Greece the cereal came to Russia, where its name was quite logical.

Until now, buckwheat porridge is cooked in large quantities in many families, and those who served in the army know that buckwheat porridge with meat is one of the most nutritious and delicious dishes army cuisine. Of course, porridge can be spoiled by inept preparation, but buckwheat is quite unpretentious, and you still need to try to spoil it. Buckwheat comes in several types: crushed (coarse, medium and fine), uncrushed or whole. Most often you can find buckwheat on sale. This large, peeled grain is suitable for cooking crumbly porridge. There are also smaller crushing methods and buckwheat flour, from which liquid porridges or milk spreads are made.

To prepare buckwheat porridge, you just need to follow simple cooking conditions and accurately measure the proportions. Buckwheat porridge is prepared in two main ways: with water and with milk. Both methods are good, but they differ radically in taste. On water it is more universal - the cereal remains crumbly, does not stick together, the porridge can be salted and sweetened, used as a side dish for the most different dishes. Milk porridge is closer to mass-like fine-grained porridges, more nutritious, and has a specific milky aroma and taste. To satiate, a couple of handfuls of milk porridge is enough.

To prepare good buckwheat porridge, you will need to follow a few simple rules:

proportion: 1 part cereal to 2 parts water,
tight lid on the cooking container (saucepan),
the first 3-4 minutes of boiling are on high heat, with a gradual decrease in flame and very low heat at the end of cooking,
Do not open the lid or stir the porridge during cooking,
any porridge loves oil, including buckwheat - add it at the end, when you turn off the heat.

If all cooking rules have been followed exactly, the porridge is cooked for about 15 minutes. By keeping it on the fire longer, the aroma may deteriorate, the taste may become dull, and the grains may lose their shape and stick together. So - cook for 15 minutes, remove the pan with porridge from the heat, throw a piece of butter inside and wrap the pan in a large woolen blanket. It’s good if the pan of porridge sits covered for 15 minutes or more. But don't let it cool down! Cooled porridge is just as tasteless as undercooked porridge.

In ancient times, buckwheat was cooked in Russian ovens for 3-4 hours. Bread was baked in the oven, for which it was heated quite hot, and only after the last bread was cooked, porridge was put into the cooling oven to cook, where it was ready. This slow cooking allowed all the beneficial elements to remain in the grain. The gentle temperature regime of the long-cooling oven fully revealed the aroma and taste of buckwheat grain.

Very important point- seasoning the porridge. Of course, you can eat porridge just like that, but it will be tastier if added butter, dried mushrooms(for example, thinly chopped pieces of dried porcini mushrooms or powder from them), chopped hard-boiled eggs, onions. You can lightly fry the onion (not until crusty) and add it to the porridge at the end of cooking, simply pouring it on top (do not stir the porridge!), or cut it thinly, without frying, and add it in the middle of cooking. Mushrooms are added in the same way as onions, but only at the very beginning of the boil. Boiled eggs and add oil to buckwheat porridge after cooking.

Buckwheat porridge (crumbly)

Ingredients:
3 tbsp. water,
1.5 tbsp. buckwheat (kernels),
2 onions,
2 eggs
3-4 dry porcini mushrooms,
6-7 tbsp. spoons of vegetable oil.

Preparation:
Sort the grains, remove any dust, rinse, and fill with water. Grind the mushrooms into powder, add to the buckwheat and place on high heat. Once boiling, reduce heat by half and simmer for 10 minutes until thickened. Reduce heat to low and cook for another 5-7 minutes until the water evaporates. Remove from heat, wrap in a blanket and place in a warm place to rest. Heat the oil in a frying pan, fry the onion in it, add salt. Chop the hard-boiled eggs and add them to the porridge along with the onions. Stir and serve.