Buckwheat porridge is a popular dish of Russian, Ukrainian and Belarusian cuisines. It has been prepared since ancient times, it is very rich in vitamins and minerals. It is not for nothing that buckwheat is the first dish on the lean table.
Preparing porridge is very simple, with the usual set of ingredients. But in order for it to turn out really tasty and crumbly, it is very important to observe the proportions of cereal and liquid. We take them in a ratio of 1: 1.5. In addition, you can use not only water, but also milk or a mixture of them.
Such porridge is often served as a side dish for meat or fish dishes, supplemented with butter. All ingenious is simple. I recommend trying it!
Ingredients:
Buckwheat - 1 glass
Water - 1.5 cups
Salt to taste
Butter - 2 tablespoons (or to taste)
Step by step recipe:
1. To prepare crumbly buckwheat porridge, prepare the products according to the list for the recipe.
2. Measure out the required amount of cereal and rinse it thoroughly, changing the water 3-4 times. If there are black, unrefined kernels, be sure to remove them. Pebbles and sticks can also come across, so be careful.
3. Pour water into a cooking pot and add salt. If you want a sweet porridge, use sugar instead of salt.
4. Pour in the washed cereal and send the pan to the stove. Bring to a boil over high heat. Brown foam will appear on the surface, it will need to be removed, use a slotted spoon or spoon for this purpose.
5. Reduce heat to low, cover pan and cook for 10 minutes. At the same time, you do not need to mix buckwheat.
6. Then remove the dish from the heat, make sure that the lid is tightly closed, wrap the pan with something warm (this can be a blanket or a terry towel) and let the porridge evaporate for 15-20 minutes.
7. Delicious, crumbly buckwheat porridge is ready.
Serve with butter in a saucepan or directly into serving bowls. Buckwheat should be hot at the time of serving.
Bon Appetit!
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