How to cook delicious buckwheat porridge. Delicious buckwheat porridge

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You can quickly cook buckwheat in water with the addition of salt and butter. It can also be served as a side dish or with milk as an independent first course.

Among the popular side dishes in Slavic cuisine, buckwheat is a constant favorite. This wonderful cereal has a unique taste and goes well with meat and vegetable dishes, poultry and even fish.

Let's look at several options for cooking buckwheat in a saucepan, in microwave oven or even in a slow cooker. Choose the method that is closest to you.

Ingredients

Calorie content

Calories
108 kcal

Squirrels
3.2 g

Fats
3.3 g

Carbohydrates
15.3 g

Step-by-step preparation

So, we have already learned how to cook buckwheat in water, let’s find out how else you can prepare delicious buckwheat porridge at home.

How to cook crumbly buckwheat

If you want the buckwheat to be crumbly and the grains not to be overcooked, use this recipe. Remember that you should cook buckwheat at the rate of 1 cup for 3 people, since the grain swells and increases in size during the cooking process. So let's get started.

Ingredients:

• 1.5 cups buckwheat
• 3 glasses of water
• Butter – 30 g
• Salt - to taste

Preparation:

1. We sort out the cereal, pour it into a saucepan and rinse thoroughly with running water.
2. Fill with three glasses of water and put on fire. After boiling, remove the foam and reduce the heat to low.
3. Salt the buckwheat to taste, cover with a lid. Stir occasionally during cooking to prevent the porridge from burning. By the way, if you have a cast iron casserole, it is better to cook delicious porridge in it.
4. When the water is almost absorbed, and this usually happens after 15 minutes (depending on the flame), add butter. Stir our porridge, cover with a lid and wrap the pan with a towel.
5. After 20 minutes, the porridge should be well steamed and become more tasty and crumbly. Remember, to prevent buckwheat from falling apart, you need to take no more than 2 glasses of water per glass of cereal. Also, you should not overcook the porridge; it is better to let it brew and simmer. Remaining water and oil are perfectly absorbed even after turning off the heat.

Secrets of making delicious buckwheat porridge

To make buckwheat porridge tasty, it is enough to adhere to several basic principles:

1. Remember, so that the buckwheat does not boil too much and the grains do not disintegrate, you need to take water at the rate of 2 glasses per one glass of buckwheat.
2. Before cooking, you should sort out the cereal, pouring it into a plate in small portions. Often, cereals contain husks, skins, admixtures of other grains, or even pebbles, which can spoil the impression of the finished dish.
3. Before cooking, the cereal should be thoroughly washed, pouring several times. clean water. In this way, fine dust is washed away, and the bitterness of the porridge is also removed. After boiling, remove the foam from the porridge, which collects the remaining impurities.
4. It is easier to salt the porridge immediately after boiling. Then you can taste the water, and the buckwheat itself will be evenly salted.
5. Oil is added when buckwheat porridge is almost ready. At the same time, you need to let it melt, then mix the porridge thoroughly and cover with a lid.
6. After preparing buckwheat porridge, it is better to let it brew a little. You can even wrap the pan with a thick towel so that the porridge retains its temperature, simmers well and steams.
7. A delicious breakfast for children can be quickly prepared by pouring boiled buckwheat with cold milk. If you wish, you can add a little sugar or even dried fruit to your porridge with milk to suit your taste.

How long to cook buckwheat

Buckwheat cooks fairly quickly, except for the time required to sort and wash the grains. Cook the buckwheat on the stove until all the liquid is absorbed. This usually takes about 15 - 20 minutes depending on the heating temperature.

To prevent buckwheat from burning, it needs to be stirred periodically, especially when there is little water left. After cooking, it is advisable to wrap the pan with a towel so that the cereal simmers and becomes tastier.

How to brew buckwheat

Recently, many housewives prefer to brew rather than cook buckwheat. It is believed that this method of preparation can significantly reduce the calorie content of the product. Also, by brewing, you can preserve vitamins and microelements in buckwheat, which disintegrate during the cooking process.

If you prefer healthy image life and watch your figure, you can try preparing buckwheat in this unusual way.

Ingredients:

• A glass of buckwheat
• Two glasses of water
• spoon of salt

Preparation:

1. We sort out the grains and wash them thoroughly. Fill with cold water and leave for half an hour.
2. Drain the water from the buckwheat and pour in two glasses of boiling water. Add salt, then immediately wrap the pan with cereal in a thick terry towel or blanket.
3. Leave the cereal overnight to steep. If in the morning the buckwheat has not absorbed all the water, you can throw it in a colander to drain the remaining water.

You can brew buckwheat not only with boiling water, but also with hot milk. If you pour cold water over the cereal, it will become harder and not very pleasant to the taste.

Delicious buckwheat in a slow cooker

You can cook buckwheat in a slow cooker very simply and quickly. Thanks to this method, the porridge is steamed well, becomes crumbly and tasty. Also, do not skimp on butter, it will make the taste of the porridge more delicate and bright.

Ingredients:

• Buckwheat – 250 g
• Water – 550 ml
• Salt – 1 tbsp. spoon without slide
• Sugar – 0.5 teaspoon
• Butter – 40 g

Preparation:

1. We sort out the cereal and rinse with water. Pour into the multicooker bowl.
2. Add water, preferably filtered. Add salt and sugar there.
3. Depending on the multicooker model, set the “Porridge”, “Grains” or “Pilaf” mode and leave it to simmer with the lid closed.
4. After 20 minutes, add butter, stir and leave the porridge to cook for another 5 - 10 minutes.

We put our delicious side dish on plates and serve along with meat or poultry to the table. Bon appetit!

Buckwheat in the microwave - cooking secrets

If you do not have the opportunity to cook buckwheat on the stove, you can use a regular microwave. To do this, place the cereal with water in a glass bowl, cover the lid and set the microwave to maximum power.

Usually, buckwheat takes a little longer to cook in the microwave. It should be cooked until the porridge absorbs all the water.

Ingredients:

• Buckwheat – 0.5 cups
• Water – 1 glass
• Salt - teaspoon
• Butter – 10 g

Preparation:

1. We sort and wash the cereal. Place it in a glass pan that can be used in a microwave oven.
2. Fill the buckwheat with water and immediately add salt. Cover with a lid.
3. Place in the microwave and set to maximum mode.
4. When the water has almost evaporated, add butter and leave the buckwheat to cook for another 1 - 2 minutes.

How to cook delicious buckwheat in bags

IN last years It has become popular to buy already prepared buckwheat in bags. Such porridge is usually already cleared of debris, steamed and cooked quite quickly. Another advantage of buckwheat in a bag is that it does not burn and absorbs exactly as much water as necessary. To prevent the porridge from overcooking, it should be cooked no longer than the manufacturer indicates on the package.

Cooking buckwheat in bags:

1. Place a pot of water on the stove and let it boil. There should be enough water to completely submerge the bag of buckwheat.
2. After boiling, salt the water and place the bag of cereal.
3. Boil the buckwheat in the bag for as long as the manufacturer recommends. Typically, the cooking time for such porridge is 17 - 20 minutes.
4. Take the bag out of the water and let the excess liquid drain. For convenience, you can use a colander.
5. Cut the bag and place the contents in a deep plate or bowl. Add butter to your taste, mix thoroughly.

A couple of minutes after cooking, the porridge can be placed on plates and served. Usually buckwheat porridge in bags turns out to be very tender, appetizing and tasty.

Buckwheat with milk - a simple recipe

This recipe for preparing buckwheat with milk is familiar to many people since early childhood. Buckwheat porridge with milk was an excellent substitute for borscht and soups; children and even adults really liked it. Some preferred to eat salty porridge, while others added sugar. In general, don’t be afraid to experiment, treat yourself or your children to a good old-fashioned healthy breakfast.

Ingredients:

• Buckwheat – ½ cup
• Water – 1 glass
• Milk – 1 – 2 liters
• Butter - to taste
• Salt, sugar - to taste

Preparation:

1. Boil the milk and leave to cool. If you don’t like boiled milk, you can simply pour fresh milk over the buckwheat.
2. We sort the cereal, add water and salt to taste. Boil until all the water is absorbed. Don't forget to stir so the porridge doesn't burn.
3. Add butter and mix thoroughly. Let it cool a little.
4. Place the porridge on deep plates, then pour in milk. Add sugar or salt to your taste.

Serve to the table and enjoy a tasty, simple, and most importantly nutritious dish. Bon appetit!

In general, every housewife probably knows how to cook buckwheat porridge. But only experienced cooks can make it truly tasty and crumbly. The main secrets of preparing an appetizing and aromatic dish are presented below.

Buckwheat porridge is a wonderful healthy and satisfying side dish that goes especially well with chicken and meat. In addition to the cereal itself (2 cups), take: 2 times more drinking water, a pinch of salt, a couple of tablespoons of unflavoured sunflower oil.

1. First of all, the buckwheat is carefully sorted and washed with cold water. As a result, the water from the cereal should begin to flow completely transparent.
2. In a dry frying pan, clean and dried buckwheat is fried until golden. 5-7 minutes are enough for the cereal to get rid of excess moisture and become more crumbly and aromatic.
3. After such preparation buckwheat will be less boiled, although it will retain its softness and tenderness.
4. Fried cereal is poured into boiling water. Add salt to the pan and vegetable oil. After boiling again, foam is removed from the surface of the container.
5. The side dish is cooked for 8-9 minutes, after which it is removed from the heat and left under a closed lid for another couple of minutes.

The dish is served with big amount melted butter or ghee.

Recipe for cooking in a slow cooker

If the device has a special mode for the cereal in question or the “Milk porridge” / “Pilaf” options, then it can be safely used for cooking buckwheat. Products to be used: 3 tbsp. milk, a pinch of coarse salt, 1 small spoon of granulated sugar, 1.5 tbsp. cereals, 35 g butter.

1. First, the buckwheat is carefully removed from dirt and low-quality grains, and then washed with cold running water until the liquid becomes clear.
2. The cereal is fried as desired. If you want to make your porridge as tasty as possible, you should do it in the “Baking” program. As soon as the grains are well dry, you can add butter to the bowl and continue cooking in the same mode with constant stirring for another 3-5 minutes. As a result, the buckwheat should become dry again and acquire an appetizing golden hue.
3. The cereal is poured with slightly warmed milk. You can just get it in advance milk product from the refrigerator until it comes to room temperature.
4. Granulated sugar and salt are added to the bowl of the device.
5. After thorough mixing, the porridge with milk will be cooked in one of the suitable modes for 55 minutes.

The dish is served as a side dish or as a dish on its own with dried fruits and butter.

Loose buckwheat porridge on water

Very often, buckwheat becomes the main dish on the menu during therapeutic diet or aimed at weight loss. Under such conditions, it is necessary to reduce its calorie content as much as possible. The easiest way to do this is to cook it in water. It is important to take high-quality filtered liquid. In addition to water (2 tbsp.), you will need to prepare: 1 tbsp. buckwheat, a pinch of salt and a little vegetable oil.

1. The grain is removed from debris and inclusions. Next, the product is thoroughly washed. During the process, you need to rub it thoroughly with your fingers.
2. Then the buckwheat is dried and fried in a dry frying pan. If the diet does not prohibit this, you can add a small piece of butter to the dishes.
3. After the water boils, add buckwheat to it. After boiling again, the liquid is salted and foam is removed from the surface.
4. The dish will simmer under a closed lid on low heat for about 15-17 minutes. During this time the mass must not be stirred.

When the liquid from the container has completely boiled away, you can turn off the heat, cover the pan or cauldron with a paper napkin, a lid on top, wrap it in a blanket and leave to steep for another hour. If desired, you can cook crumbly buckwheat porridge in water using a similar method in any model of multicooker.

A hearty and tasty dish with meat in pots

If you cook buckwheat in pots and generously supplement it with meat, then such a dish is quite suitable even for a festive table. Especially if you take beautiful dishes and decorate the top of the treat in an original way. For example, grated cheese with spices. The recipe includes: 1 tbsp. cereals, a small spoon of salt, 370 g of pork pulp, a large carrot, a pinch of ground black pepper, 2 small onions, 4 tbsp. l. unflavored oil.

1. The meat is washed, dried with paper napkins and lightly beaten. Next, it is cut into small pieces and fried in any oil until golden brown.
2. Vegetables are cleaned and chopped in a convenient way.
3. Onions and carrots are added to the prepared meat, salted, sprinkled with pepper, mixed and cooked together for another 7-10 minutes. You can add a little water to the mixture. All products must be ready.
4. For two servings you will need two 0.7 liter pots. Half a glass of pre-prepared buckwheat is poured into each. It must first be washed and dried in a frying pan.
5. Meat and vegetables are added to buckwheat.
6. All that remains is to pour a glass of water into the containers, salt and pepper the ingredients, then mix the mass and put the pots in a cold oven.
7. They will cook for 80 minutes at 210 degrees.

You need to monitor the condition of the dish and, if necessary, add some of the boiled away water.

Buckwheat with mushrooms

The easiest way to prepare buckwheat porridge with champignons. Such mushrooms do not require any preliminary preparation. They are added to the dish raw. Take: 1 tbsp. buckwheat and twice as much water, 240 g of mushrooms, half a small spoon of salt, onion, 35 g of butter, 2 tbsp. unfragrant oil, 3 pinches of ground pepper.

1. The cereal, pre-washed and dried in a frying pan, is poured with water and sent to cook. The mass needs to be salted.
2. Onions and mushrooms are finely chopped and fried in unflavoured oil. The ingredients are salted and peppered.
3. The roasting is mixed with the prepared buckwheat, after which the pan is closed with a lid, wrapped in a blanket and left for half an hour.

You can also transfer the buckwheat and mushrooms into a mold and place in the oven for 45 minutes at 140 degrees.

Cooking in a thermos - step-by-step recipe

In the field, the easiest way to prepare buckwheat porridge is in a large thermos. To do this you need to take: 320 ml of boiled water, 180 g of cereal, half a small spoon of salt.

1. Buckwheat is removed from obvious impurities and thoroughly washed with running water. It is convenient to do this through a sieve.
2. The washed product is poured into the thermos through a funnel.
3. Salt dissolves in freshly boiled water, after which the cereal is filled with liquid.
4. It remains to close the container and leave it for 45-50 minutes. The dish will be prepared independently.
5. As a result, the treat will turn out soft and crumbly.

You can put the cereal in a thermos in the evening. This way, a hot, delicious breakfast will be on the table in the morning. All that remains is to supplement it with butter or other delicious additives.

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 there cannot be such languor 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” have already died, the nutritional value product is reduced to zero. The best technique for crumbly porridge - use a slightly smaller volume of 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

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

1. Pour the milk into the pan and let it boil.
2. Add sugar, salt, vanillin.
3. Add prepared buckwheat.
4. Bring to a boil, cook until tender.
5. 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

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

You can prepare the dish like a merchant with dried mushrooms and 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

1. Grind the vegetables, chop the tomatoes into cubes. Mix with chopped parsley.
2. 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.
3. Heat the water and add salt. Pour into the pan with the dish.
4. Place on the fire, wait until it boils, cook for 10 minutes over low heat.
5. 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!

Hello all cooking lovers! On the agenda today is a very healthy dish, such as buckwheat porridge, which you will agree is very easy and quick to prepare. Do you want to know all the secrets and subtleties? Then read the note from beginning to end.

I think many people realize that this cereal is one of the most healthy products nutrition and fortified, even people on a diet eat it, it is recommended for athletes, and of course for children. Many books and articles have been written about the benefits of this product, which you can easily type into a search engine and read. That's not what we're talking about today. What can you cook from it? Of course, the most common and popular type is porridge.

I remember as a child I loved to eat it with milk, and my friends ate it with sugar. And as you like, write your reviews and wishes, don’t be shy!

Many people cook from stock, others prefer to buy instant cooking, such as Uvelka in bags or others, which need to be poured with boiling water and then consumed. Which is better? I somehow don’t like these bags, it seems to me that there is little useful in them, I still prefer the real cooking method. And you?

This dairy-free option is for those who like this dish crumbly and not like a mess. Well, to be honest, this is a matter of taste, I like it best when it turns out boiled, so cool and soft, pleasant to the taste, for this I add more butter and, accordingly, water.

So what are the correct proportions, the ratio of buckwheat and water? Write how you cook?

We will need:

• buckwheat - 1 tbsp.
• water - 2 tbsp.
• salt - 1 tsp

Cooking method:

1. The first and most important step is that you need to thoroughly sort out the cereal, do not neglect this action, never.

After all the debris has been removed, rinse it well under running water.

2. Then take a saucepan and place it there, while adding water.

Important! The most important question that plagues this generation is how much water to take? The answer is, take 1.5-2 times more.

3. Place on the stove and bring to a boil, wow, you see foam, don’t be alarmed, that’s how it should be. Remove it. Immediately add salt, you can add your favorite spices if desired, such as chicken mixture. Stir.

4. The next step is to wait until the water level in the buckwheat becomes less than the grain itself. After this, you will need to close the pan with a lid and let it simmer for about 20-30 minutes. You see, in this picture, after the time has passed, there should be almost no water left, just a little bit at the bottom, it can be seen. Turn off the stove and let it sit under the closed lid for another twenty minutes.

Important! At the very end, when it is infused, you can add a piece of butter and stir.

5. Now take a sample, how do you like it? I have a crumbly one, cool, amazingly delicious! It would be simply wonderful to cook this for a child. Mine always eat this with extra. Serve with any salad or use as a side dish for any meat dish, such as cutlets.

Delicious discoveries and bon appetit!

Recipe for buckwheat porridge with milk

I remember as a child, when my mother called to the table, I immediately happily took a glass of milk and immediately poured it into this dish. You can do it this way, this is the simplest dairy option, or you can cook it with this cow ingredient.

We will need:

Cooking method:

1. Prepare all the necessary ingredients you will need.

2. Second step, sort out and wash the cereal, then pour water into a saucepan and add the cereal there, cook for about 7 minutes after boiling. After all the water has boiled away, pour in all the milk. Stir and add salt. You can add sugar to taste if you like it sweet.

Interesting! The black grains in this cereal are considered the healthiest, so don't throw them away.

3. Cook for 15-20 minutes over medium heat, stirring. Then turn off the stove and let it brew, absorb the milky taste for another 20 minutes, you can cover it with a towel.

4. The most important point, tasting the dish, place it on plates, add a piece of butter to each.

Buckwheat porridge with meat in a pan

We will need:

• beef pulp - 200 g
• onions - 1 pc.
• carrots - 1 pc.
• garlic - 1 clove
• bay leaf - 2 pcs.
• tomato paste - 2 tbsp
• seasoning for main courses - 1 tsp
• salt, pepper to taste
• buckwheat – 150 g
• butter - 15 g
• vegetable oil
• water - 300-400 ml

Cooking method:

1. Start by cutting the meat, cut it into pieces, large or small, decide for yourself what you like best. Fry in a cauldron with vegetable oil until no more liquid comes out of the meat.

2. Chop the carrots into rings and strips, the onion into half rings and the garlic finely with a knife.

3. Add all the vegetables to the meat, stir, fry until all the vegetables become soft.

Important! At the very end, add chopped chopped garlic.

Then add bay leaf and herbs and spices. And of course, salt and pepper, and then tomato paste. Stir. Now fill this beauty with boiled water from the kettle, the water should cover the entire mass. Simmer the beef and vegetables with the lid closed for 15-20 minutes.

4. Now put the washed and sorted cereal and pour in water, in general there should be 2 times more water than buckwheat, i.e. the proportions are 1 to 2.

Interesting! If you add mushrooms to this dish, you will get merchant-style buckwheat.

5. Stir, at this stage you can add more salt and black pepper to taste. Cover the pan tightly with a lid and cook until done. Now, as they say, you can’t spoil the porridge, add butter and simmer for literally two minutes. Let it sit in a warm place to get tired. After a while you can try! Here is such a light, tender, and most importantly affordable version of stewed buckwheat with vegetables for any pocket. Bon appetit!

Important! If you see that the buckwheat is not cooked, and there is not enough water, then you can add a little more and continue cooking.

Recipe for buckwheat porridge with army-style stew

A common bachelor's option, when you want something flavorful and cook quickly, so to speak, the soldier's version can always come to the rescue. This can be cooked in nature, or on a picnic, on a hike, I think in school times everyone ate this dish. So let’s remember everything forgotten from our adolescence; a friend of mine always took one of these with him in a thermos. 🙂

It turns out very well. By the way, you can also cook potatoes with stew.

As always, you will need the simplest ingredients.

We will need:

• buckwheat - 1 tbsp.
• vegetable oil
• beef stew - 1 jar
• carrots - 1 pc.
• onions - 2 pcs.
• ground black pepper - to taste
• universal seasoning - to taste

Cooking method:

1. First of all, sort out the grains, remove specks and sticks.

2. Now do the frying. Using a chef's knife, cut all the vegetables listed, such as onions and carrots. The best way to do this is to grate the carrots and chop the onion into cubes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown, so that the vegetables become soft and the onions are transparent.

3. Next, remove the stew from the jar, make sure that all the excess fat does not get on the crust, it is better to completely remove it from the top of the jar. Gently mash with a fork; if the meat is coarsely chopped, this will give uniformity.

Important! You can take absolutely any meat in a jar, be it beef, pork, even rabbit. Whichever one you like best, take it.

4. Stir with vegetables and simmer a little, literally 2-3 minutes. Now pour water and add buckwheat. Salt to taste, add the best spices in your opinion, or use universal ones. Seasonings, I add coriander and sometimes curry. In general, who likes what. Cook until you see that the buckwheat porridge is ready, it has become soft and tender.

5. Tadam, everything is ready, enjoy the great taste and view.

Buckwheat porridge with meat, onions and carrots in a Redmond or Polaris multicooker

How I love such a helper, and cooking this dish in it is no exception. I’ll tell you a secret that you can take any variation as a basis and cook in it. The main thing is to choose the right mode and then everything will definitely work out. I suggest this super tasty option.

We will need:

• chicken drumsticks or other part of chicken, beef or pork - 400-500 g
• buckwheat - 2 tbsp.
• onions and carrots - 1 pc.
• sunflower oil- 3 tbsp. l
• salt and pepper - to taste
• good mood :)

Cooking method:

1. Take a multicooker bowl and fry vegetables with vegetable oil in the “Frying” mode until almost done.

Then add the meat, cut into pieces or sticks. Continue frying until no more juice comes out of the meat. Salt

Important! It is best to take beef or pork.

2. Then add buckwheat and fill the bowl with water and salt.

3. Turn on the following mode “Stewing” or “Grains”, depending on what kind of multicooker you have, on Polaris I turn on “Grains”, in Redmond “Cooking”.

Important! After opening the lid, you can add a bay leaf to add flavor to the dish. Add it at the end to avoid a bitter taste.

4. Then, after the time has passed, let it sit on the heating mode for 15 minutes. This simmered deliciousness should come out as if it came out of the oven. It is somewhat reminiscent of pilaf, only rice grains are not used.

Buckwheat porridge with mushrooms and onions in a pot and in the oven

I love mushrooms, I absolutely love marinated ones, with onions and butter, when it’s the season, you can even stick them into this dish and it will also turn out simply magical. This video from the YouTube channel will help you, let your simmering in the oven with the help of pots turn out with a bang!:

Chicken porridge - a very tasty recipe

For those who prefer chicken meat, I recommend this option, because it turns out to be dietary and lean compared to other types.

Gravy for buckwheat without meat, just like in the canteen

I was about to finish writing this post, when I suddenly remembered that perhaps someone would find it useful to have a gravy option for this side dish. Usually in my family such a healthy dish is prepared with cutlets or meatballs. I fill it like this: kindergarten By the way, they do the same.

Cooking method:

1. I cut or chop onions and carrots and send them to fry in a frying pan.

2. Then I add a couple of spoons tomato paste, salt to taste, pepper, stir, then add water by eye, bring to a boil and cook for 2-3 minutes.

3. If you like it thick, then at the end you can pour 2-3 tablespoons of flour in a separate glass, pour in tap or drinking water, literally half a glass and mix well so that there are no lumps. What now? Pour this mixture into the boiling tomato sauce, and after boiling, add the bay leaf and after 1 minute turn it off and remove from the stove.

I hope it was useful for someone, write your reviews and comments, come visit my page more often, subscribe to the group in contact. All the best and best wishes, see you soon friends, have a nice weekend everyone! Bye bye!

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 can truly feed your loved ones delicious dish it will still work. 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 the classic technology for cooking buckwheat porridge, pour cold water over the cereal, heat over medium heat, skim off the foam, reduce the heat and cook for 15–20 minutes until tender. 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 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 of the finished dish will definitely not disappoint you.

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 and 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 required quantity 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. It is not necessary to add sugar, it is only needed for preparing sweet porridge, but you need to salt the buckwheat 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 the heating mode.

Porridge prepared according to this recipe will be an excellent breakfast option 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 using a microwave, you will reduce the cooking time for buckwheat porridge by 2 times, but gourmets still claim that when made using 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 it 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 of Russian cuisine. It is usually boiled in water, often with the addition of vegetables, mushrooms, and meat. But sweet buckwheat porridge cooked in milk is no less tasty.