Article Contents

  • 1 Secrets of cooking
  • 2 classic recipe
  • 3 Original recipes
    • 3.1 on milk
    • 3.2 tradesmen
    • 3.3 Cvegetables

according to the Russian theorist William Pokhlebkin cooking buckwheat was the second most important product in Russia, since the middle ages.The first was, of course, cabbage soup and loved in people who were prepared from it (remember the famous phrase about the cabbage soup yes porridge?).The process of cooking buckwheat porridge looked like magic, so the taste of it was not so, as we get today in the traditional garnish.

dealer busts, dried, and used not just in its form.The porridge can be used only unground.And of slipped (crushed buckwheat) only cooked soup, gruel.We lay it in a thick-walled clay pot filled with water, add oil.And in such a pot with a sealed lid put in an oven not less languish 2 hours.

cooking secrets

something in common with this technique used today.Preserved the opinion that it is necessary to prepare the cereal for a l

ong time that it will be crumbly, but if the pre-fry it in a pan.All this does not correspond to reality, as well as several other errors.

  • How to cook buckwheat? cooking process takes a minimum of time!In a saucepan semolina comes to readiness for 15 minutes in the microwave - in the oven for 20 enough to hold the pot for 40 minutes.And how long yearning porridge, as we did in Russia, you ask?But this can not be longing to the present conditions, since in Russian cooking temperature furnace was not more than 90 °.Modern technology provides much more heat, which shortens the cooking time.
  • Groats need to fry? In this case, it will indeed land, but a large part of nutrients in it will be destroyed.If we consider that a certain proportion of "useful" has died in a heat treatment in the manufacturing period, the food value of the product is reduced to zero.The best technique for friable porridge - use a little less water than usual.
  • What proportion of water? clear knowledge of the rules of 2: 1 will ensure always perfect buckwheat.Pour a little less cereal will dry more - become a "mess."
  • What better dish to cook? modern dishes often does not allow to cook buckwheat correctly.The fact that the cereal should not boil, and go up to readiness by steam treatment.This is possible only in a thick-walled bowl, with a convex bottom.The water in it evaporates quickly, flowing down to the edge.A pair is the key to an abundant wealth of ready meals taste.
  • How to cook buckwheat porridge on the stove? Memorize technique: lay the rump in cold water and put on the gas.Include maximum fire, wait until boiling.As soon as it started, the fire is screwed tightly to the minimum and cover the bowl with a lid.Work your over.After 15 minutes, buckwheat is ready.
not stir grits in the cooking time!So you are interfering in the proper course of its heat treatment and lose in taste.Plus grains fall apart, lose their shape.Mix the first time only when the pot was removed from the plate and gave it to stand for 10 minutes, wrapped with a towel.And then refill with oil or sauce, and immediately serve.Alone or with gravy, buckwheat porridge is good just by being hot!

classic recipe

In Russia there was a favorite oatmeal recipe is made from buckwheat, which we want to share with you.Prepare it with mushrooms and onions, and mushrooms used dried and onions laid directly in the process of cooking.

you will need:

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


  1. Warm up the water to a simmer.Add the salt.
  2. Pour grits, reduce heat after boiling.
  3. Clean, chop the onion, sprinkle in the pan.Add the dried mushrooms.Not stirring, cook until done.
  4. Remove from heat, let stand for 10 minutes before uprevaniya.
  5. Stir finely chopped eggs, add the butter and stir.

Serve this dish can be on their own.Thanks to fungi, it gets a luxurious flavor and the onions and butter is saturated with rich flavor.Boiled eggs in it play the role of nourishing supplements.Traditional Russian recipe - you adopt!

Original recipes

Because calorie buckwheat is minimal (up to 130 kcal), it can be successfully combined with more nutritious foods.This diet is not too heavy, and you will be able to diversify its new flavors.

on milk

Dish children's table, cooked properly, can not fail to please the adults.Buckwheat porridge with milk is useful, nutritious and delicious!

you will need:

  • buckwheat - 1 cup;
  • milk - 4 cups;
  • butter - 30 g;
  • sugar - 2 tbsp.spoons;
  • vanilla - 5 g;
  • salt.


  1. Pour the milk into a saucepan, let boil.
  2. Stir sugar, salt, vanilla.
  3. Pour the prepared buckwheat.
  4. Bring to a boil, boil until tender.
  5. Add butter.

Instead of sugar for the children's table, you can use honey.Add it must be in the dish, sprinkling lightly chilled pudding.


hearty and tasty dish - buckwheat tradesmen.It combines garnish and fried meat.Meat can be used anytime, even chicken, beef though.We will try to cook it with pork as the meat perfectly.It always turns out soft, even if it was not previously repulsed or tushilos minimum of time.

you will need:

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


  1. bars Slice meat on Brown the pan.Prisolit, add pepper.
  2. Add chopped onion, carrot, sweet pepper, tomato paste.Mix, boil for some time.
  3. Pour buckwheat, pour the broth.
  4. Prepare to absorb liquid.Leave for another 10 minutes under the lid.

cooking dish tradesmen can with dried mushrooms, fresh tomatoes.It allows the use of meat slices or beef.So it is very convenient in everyday home cooking.

With vegetables

Cook buckwheat with vegetables - sweet deal in the summer season.The dish turns out easy, but nutritious, rich in these summer flavors.In the fall, it goes well with pumpkin, winter you can cook it with prunes, which is ideally combined with beets.

you will need:

  • buckwheat - 2 cups;
  • beet average - 2 pcs .;
  • small carrots - 2 pcs .;
  • tomatoes - 3 heads;
  • parsley - sheaf;
  • Salt - a pinch;
  • butter - 20 g


  1. Grind grated vegetables, chop tomatoes cube.Mix with chopped parsley.
  2. Put part of buckwheat on the bottom of the pan, lay on top of a layer of beets, then again the rump, on top of a layer of carrots, barley again.Complete layer of tomato with parsley.
  3. Heat water podsolite.Pour into the pan with a dish.
  4. Put on the fire, wait until the boil, cook for 10 minutes over medium heat.
  5. Put in preheated oven at 150 °.Pour over the oil, cover with a lid.Cook for 30 minutes.

This dish will be a luxurious garnish for meat, cooked piece.Or it can be used independently even in dietary.

Now you know how to cook buckwheat porridge milk, cook it for tradesmen, with vegetables or old Russian recipes.Take new dishes to your culinary piggy bank!