Buckwheat in monastic style: cooking options

Buckwheat in monastic style is a dish that has long been known in Russia. He was usually cooked during various periods, when according to the rules, believers were allowed only to eat fast food. The first to cook this porridge in monasteries, which was the main reason why she received such an unusual name. Until now, this dish is very popular, which explains the huge number of recipes and methods of its preparation.

Traditional

The secret of this dish is that it contains a huge amount of vitamins and other useful substances that are essential for the normal functioning of the human body. In addition, buckwheat in monastic style is very easy to prepare and requires for this a minimal set of basic ingredients: half a bucket of cereal 1 onion, 150 grams of any forest mushrooms, ground black pepper, 200 milliliters of boiling water, salt and a little vegetable oil.

In accordance with the traditional recipe, the entire procedure takes no more than half an hour. To get a real buckwheat in monastic, it is necessary:

1. Mushrooms washed, cleaned, and then put them in a normal pan, pour cold water and cook for about 20 minutes.
2. After that, the liquid can be drained, and the products can be cooled and neatly cut into thin strips.
3. Onion peeled off the peel, crumble into cubes and fry it a little in vegetable oil.
4. After this, it is necessary to add prepared mushrooms to it. In the process of frying, they should acquire a pleasant golden hue.
5. Then the buckwheat must be filled with buckwheat and fry the foods together for no more than 3 minutes.
6. Then the contents should be filled with water, cover tightly with a lid and cook until the croup is completely ready.

For complete certainty, you must give the dish to stand for another 3-4 minutes, and after that you can safely call everyone to the table.

Porridge in the microwave

Nowadays almost every kitchen has a different technique that helps housewives solve all the problems associated with cooking. So, ordinary buckwheat in monastery can be on the table in a few minutes, if the house has a microwave oven. To work, you will need: 100 grams of buckwheat and the same number of fresh (or frozen) mushrooms, a pinch of salt, ½ bulb and 90 grams of vegetable oil.

The process will consist of several consecutive stages:

1. Mushrooms should be defrosted if necessary.
2. After that, they should be cut into cubes together with the peeled onions.
3. Buckwheat carefully to sort, rinse and soak, fill the water, for 15 minutes.
4. First in a microwave oven at maximum power for three minutes fry the onions.
5. Then add mushrooms to it and repeat the procedure with the same parameters.
6. Bury buckwheat and pour all the water so that it is half a centimeter higher than the contents.
7. Set the power of the device at 80 percent and withstand such conditions for products 5 minutes. After all this, they should just stand 10 minutes.
8. Repeat the heating procedure.
9. Add the salt, stir and reheat the food. This time it will take only minutes.

Now the porridge is really ready for use.

Recipe for Multivariate

No less delicious turns buckwheat in monastery in a multivark. In recent years, this unit is very popular. The main ingredients, in principle, remain the same: 300 grams of buckwheat, 1 large onion, 200 grams of fresh mushrooms, salt, 100 milliliters of vegetable oil and 2 cups of water.

The process technology is simple:

1. Cut the bulb into 4 parts, and then thinly crumble.
2. Oil pour into the bowl multivarki. There also pour onions and whole mushrooms.
3. Set the "Hot" mode and wait 10 minutes, not forgetting to stir the food constantly.
4. Buckwheat the rump and add it to the bowl.
5. Add water, salt, and then cover the lid and set the mode "cereals" for 35 minutes.

The timer signal will notify you when the dish is ready. This recipe is described for the "Redmond" multivark. The rest of the models work similarly. True, some have changed the name of the operations.

Non-standard variant

When the post is over, you can no longer adhere to restrictions. Now every believer can afford any dish. Especially good in this case is buckwheat in monastic style with meat. For its preparation you will need: ½ cup of buckwheat, 150 grams of beef, carrots, salt, 50 grams of fresh green peas, onions, bay leaves and 300 milliliters of meat broth.

The dish is prepared in a rather original way:

1. Beef with cold water and boil until cooked. The first broth is better to merge in order to avoid getting into it harmful substances. Minutes for 15-20 add salt, bay leaf and onions.
2. Boil the boiled beef in a meat grinder and lay the resulting stuffing evenly on the very bottom of a clay pot.
3. Top covered with grated carrots, peas and washed buckwheat.
4. All this pour broth and put in the oven for about 1 hour. The temperature inside by this time should be 180 degrees.
5. As soon as all the water disappears, you need to wait about 10 minutes, and then mix the contents of the pot and serve it to the table, spreading it over the plates.

Such porridges are very popular with children. They are very fragrant, pleasant to taste and quickly eaten up without much effort.