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 all sorts of diseases of the gastrointestinal tract and the endocrine system as a therapeutic diet. Needless to say, that cooking is known for a variety of ways to prepare it!
Milk porridge
For those who are considering how to cook buckwheat porridge, we offer an excellent option - with milk. To make it rare, the liquid needs more, but to thick, smaller. Rinse the groats and rinse well. In the pot, where milk is already poured and boiling (2.5 liters per 2 cups of cereal), put salt (less than a teaspoonful), pour in buckwheat, stir. Leave to boil again, make fire less and cook, stirring, until cooked. If necessary, add milk. Before serving, put a few spoons of sugar and butter in the pot. There is a dish hot. Another way to make buckwheat porridge with milk is this. Groats are cooked separately on the water until it becomes soft and crumbly. Then the finished one is poured with boiled milk, sugared with sugar or honey and butter. With this method of processing a dish for 2½ cups of cereal consumes 2 liters of milk.
Buckwheat with trout in the oven
And how to cook buckwheat porridge, for example, with vegetable additives - with a rutabaga? This ancient Russian recipe was extremely popular among the people in the 19th century and is now often used in restaurant menus with national colors. At 500 gr. A vegetable will need 200 grams. Cereals. The rug is peeled, rubbed on a grater (large), put in a frying pan and fried in butter. It needs a little podsolit and stir from time to time. Buckwheat should be sorted, washed and mixed to a trout. Mix the mixture into a saucepan, add a half liter of milk and cook until thick. "To reach" will be such buckwheat porridge in the oven. To do this, the pan is removed from the fire, it puts a little salt, sugar and oil. The food is covered with a lid and sent to a well-warmed oven for 1.5-2 hours. Before serving porridge should be prevented.
Buckwheat in pots
Lovers of something "such" can please buckwheat porridge in the pot. It is prepared in the oven in a portioned clay container, it turns out "downy", i.e. Very soft, friable, literally melting in the mouth. This is also an ancient recipe, included in the golden fund of Slavic cooking. 2 glasses of cereals will need 2 eggs, 4 cups (ie liter) of milk, salt and 100 grams to taste. Butter. Groats are prepared, then mixed with raw eggs and dried in an oven. After that, the buckwheat is transferred to a pot, filled with milk, salted, mixed and placed on medium fire. From time to time, you need to check it so it does not burn. In the ready-made cereal, put sugar, honey or jam at will, and add milk if you want more liquid. It turns out buckwheat is delicious, fragrant, as if from a Russian oven.
Buckwheat with mashed potatoes ("Vitebsk")
An unusual, original recipe for how to cook buckwheat porridge, from Belarusian cuisine, we think, too, you will like it. For this dish you will need: a glass of buckwheat, 7-8 potatoes, a little salt, 3 tablespoons butter and a half glass of milk. Potatoes are brewed, kneaded in puree, mixed with warmed milk. Then it adds washed and rinsed croup, salt, the mass is decomposed into serving pots and placed in the oven for a small fire for 35-40 minutes. Put butter in a ready dish. Before serving, you can sprinkle with chopped herbs.