On water so that it turns out crumbly and very tasty? This question is of particular interest to those who love to eat such a lean and healthy dish, but do not know how to make it. It is worth noting that to prepare this lunch you will only need half an hour of free time.

Cooking with water

Required ingredients:

• odorless vegetable oil - 45 ml (for frying vegetables);
• buckwheat - 1.5;
• purified drinking water - 3 glasses;
• sea ​​salt, allspice black pepper - add at your personal discretion;
• medium-sized bulbs - 3 pcs.;
• dill and parsley - 1/3 bunch each (for decoration);
• fresh butter - 45 g (for adding to the finished dish);
• medium-sized carrots - 2 pcs.

Cereal processing

Before cooking buckwheat porridge in water, you should definitely process the purchased cereal. After all, such a product is not always sold in the store in its purified form. Thus, the buckwheat must be sorted out, then placed in a fine sieve and washed thoroughly in hot water. In this case, it is recommended to knead the cereal intensively with your hands. This way, all the dirt and dust that has settled on the product will be completely washed away.

Heat treatment of cereals

How much and so that it turns out crumbly? To do this, you need to take a small saucepan, put the previously processed cereal there, and then fill it with three glasses of drinking water. If you want to get a more liquid dish, then it is better to increase the amount of liquid slightly (by about 0.5-1 glass). After this, you need to bring the water to a boil, add sea salt, close the lid tightly and do not open it for the next 25 minutes. It is during this time that buckwheat will absorb a sufficient amount of liquid and become soft and crumbly.

Vegetable processing

You already know how to cook buckwheat porridge in water. But what measures should be taken to make such a dish more satisfying and tasty? To do this, experienced housewives recommend using sauteed vegetables, which are added to the finished lunch.

To prepare such a fragrant dressing, you need to peel the carrots and onions, and then grate them on a large grater and chop them with a knife, respectively. Next, you need to place the vegetables in a saucepan, season them with vegetable oil and fry until golden brown. After this, the products must be salted and peppered.

The final stage in preparing lunch

As you can see, it does not contain any hard-to-find or expensive ingredients. To complete the preparation of such a healthy lunch, you need to add all the sautéed vegetables, as well as a small piece of fresh butter, to the boiled cereal. Next, all the ingredients must be mixed with a spoon and distributed into portioned plates.

How to serve

Buckwheat porridge with fried vegetables should be served hot for lunch. If desired, this dish can be decorated with fresh chopped herbs. It is also recommended to serve this side dish with some meat product or sausages.

You can prepare any dish from buckwheat: from a light dietary dinner to a hearty and high-calorie lunch. And you can complement the taste and properties of buckwheat with different products: from classic vegetables to meat products, mushrooms or vegetable mixes.

Recipe 1

• 1.5 cups buckwheat;
• 3 glasses of drinking water;
• salt;
• 45 g butter.

Preparation:

1. Before you cook the porridge, you need to process it. Sort out the buckwheat, pour into a fine sieve, rinse with cold water, crushing the grains with your fingers: this will wash off dirt and dust.
2. To make buckwheat crumbly, you need to pour clean grains into a small saucepan and add water. If you need liquid porridge, add another 0.5 cups of liquid.
3. Cook over medium heat and bring to a boil. Reduce heat. Add salt. Cover with a lid and leave on the stove for 25 minutes. Turn off the fire. Add butter.

Recipe 2

• 200 g buckwheat;
• 500 ml water;
• 40 g butter;
• salt, spices.

How to cook:

1. Sort the grains, get rid of impurities. Pour into a colander. Rinse in water.
2. Heat light buckwheat in a dry frying pan and wash in cold water.
3. Pour the grains into the pan. To fill with water. Put on fire. When the water boils, reduce.
4. Remove the lid, cook for 20 minutes. When the water boils in the pan, add salt, spices and butter.
5. Mix. Serve as a separate dish or with a side dish.

This completes the basic preparation. To cook delicious buckwheat porridge in water, which all family members will enjoy, you can supplement the dish with dressing.

What to combine with

To cook delicious buckwheat porridge in water, you can make an appetizing dish with stewed meat, assorted vegetables from bell peppers, onions, herbs, tomatoes, carrots. Also popular is the option of buckwheat with minced meat, which is pre-fried with onions.

If desired, you can make meat goulash and serve the dish with this side dish. Or use ideas that will diversify and complement the taste of buckwheat.

Vegetables

• 2 carrots;
• 2 bell peppers;
• 1 onion;
• salt, spices.

How to cook:

1. Peel the vegetables and grate them on a coarse grater.
2. Pour oil into a heated frying pan, add vegetables, fry until golden brown.
3. Add salt and spices. Remove from heat. Cover with a lid for 5-10 minutes.
4. Serve with porridge, garnishing the dish with herbs.

Mushrooms

• 0.5 kg of mushrooms;
• 2 eggs;
• 1 onion;
• 20 ml vegetable oil;
• salt, spices.

How to cook:

1. Peel the onion, cut into small cubes. Defrost mushrooms, rinse.
2. Pour oil into a frying pan and heat. Add onion, fry for 3-4 minutes.
3. Add mushrooms. Fry for 15 minutes, stirring occasionally.
4. Chop hard-boiled eggs. Add eggs and buckwheat porridge to the mushrooms. Mix. Simmer for 5 minutes.
5. Cover with a lid and add spices to taste. Let it brew for 10 minutes.

Meat

• 0.5 kg veal;
• 1 carrot;
• 1 onion;
• 25 ml vegetable oil.

How to cook:

1. Cut the meat into cubes, onion into half rings. Grate the carrots on a coarse grater.
2. Fry the meat in a frying pan. When a golden crust appears, add onions and carrots. Fry for another 3-4 minutes. Add spices.
3. Pour 3-3.5 tbsp. l. hot water. Simmer for 50 minutes over low heat.
4. Add salt and spices. Add prepared buckwheat. Mix. Cook for a few more minutes.

Chicken thighs

• 1 onion;
• 3-4 chicken drumsticks;
• 1 carrot;
• 20-25 ml vegetable oil;
• 2 tbsp. l. sour cream/mayonnaise;
• spices, salt.

Preparation:

1. Rinse the drumsticks and dry. Place in a deep bowl, add salt, spices and sauce. Mix. Keep for half an hour in a cool place.
2. Peel, chop and boil the mushrooms for about 15 minutes in salted water. Squeeze from water. Fry for 10 minutes in a frying pan.
3. Grate the vegetables and fry until golden brown.
4. Place chicken drumsticks on a greased baking sheet. Simmer for 1 hour. At the end add mushrooms and vegetables. Simmer for another 10 minutes.
5. Add buckwheat porridge. Serve with side dish.

Chicken hearts

• 0.2 kg of dried mushrooms;
• 0.8 l of water;
• 0.7 kg chicken hearts;
• 0.4 kg buckwheat;
• 1 onion;
• 1 carrot;
• spices, salt.

How to cook:

1. Wash chicken hearts and remove fat. Place in a saucepan. Pour water. Cook over low heat for up to 1.5 hours. After 25-30 minutes from the start of cooking, add salt and spices. Cool. Cut into slices.
2. Finely chop the vegetables. Stew the onion in a cauldron, add carrots. Cook until soft. Add chicken hearts and mushrooms. Mix. Simmer for 10 minutes.

Other ideas

It's easy to make buckwheat as healthy as possible. For this you should use green buckwheat porridge. You just need to soak the grains in water, leave for 2-3 hours, and then cook the buckwheat for 10 minutes. Salt and add spices. Leave in a warm place for 30 minutes.

Whatever recipe you choose, buckwheat will become a delicious dish on your table. And the variety of cooking options will make buckwheat porridge a popular food for the whole family.

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 by its 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 will still be able to feed your loved ones a truly delicious dish. 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 a complicated process, but if you do not 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 the 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.

To correctly determine the required amount of 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 or cook it in milk, the energy value of the dish 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. Porridge cooked in milk with added sugar is not suitable for dietary nutrition.

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; there is no shame in even offering 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.

Fragrant and healthy buckwheat porridge is a frequent guest on our tables. Cereals are rich in vitamins and beneficial microelements. Porridge has a positive effect on the functioning of the gastrointestinal tract.

Liquid buckwheat porridge - basic principles of preparation

Buckwheat porridge is cooked in water or milk. In the first case, the dish is prepared with vegetables or meat. Dried fruits, berries, fruits, nuts, etc. are added to milk porridge.

To cook buckwheat, use a saucepan or slow cooker. Before cooking, it is recommended to sort the grains and thoroughly rinse them from dust. Then it is placed in a saucepan, filled with clean water or milk and cooked over moderate heat. The porridge should not boil intensely.

After cooking, buckwheat approximately doubles in volume. This should be taken into account in order to correctly calculate the amount of porridge for several people.

Cook buckwheat for about 20 minutes, but the cooking time must be clarified by reading the instructions on the package.

Cooking thin porridge will require more time and liquid. As a rule, this dish is prepared for children. If for crumbly porridge you take cereal in a ratio of 1:2, then to prepare a liquid dish, take three parts of liquid to one part of cereal. Prepare liquid porridge for half an hour.

Recipe 1. Liquid buckwheat porridge

Ingredients

stack buckwheat;

20 g drained butter;

half a liter of milk;

a pinch of kitchen salt;

half a liter of drinking water;

50 g sugar or honey.

Cooking method

Sort the buckwheat thoroughly. Then rinse it under running water several times.

Pour the required amount of purified water into a thick-bottomed pan and place it on the stove. Turn the heat to medium and boil the water.

Pour the prepared cereal into boiling water. Turn the heat down to low. Cover the pan with a lid and cook for five minutes.

When the contents of the pan begin to boil, pour in the milk, stir, add sugar and salt. Continue cooking for about 20 minutes more. Don't forget to stir periodically. Add a piece of butter, stir, remove from heat. Cover the pan and leave for another 15 minutes.

Recipe 2. Liquid buckwheat porridge with milk in a slow cooker

Ingredients

butter;

100 g buckwheat;

a pinch of table salt;

400 ml milk of any fat content;

30 g white sugar.

Cooking method

We sort out the buckwheat, removing all debris and damaged grains. Place the buckwheat in a sieve and rinse it under running water, stirring with a spoon.

Transfer the cereal to the multicooker pan. Add sugar, a piece of butter and salt.

Pour milk over buckwheat and stir. Close the lid tightly and turn on the “milk porridge” mode. If your device does not have this program, use the “cereal” or “stew” mode. We set the time to forty minutes. Open the lid of the device and place the hot porridge on plates.

Recipe 3. Liquid buckwheat porridge with banana

Ingredients

one banana;

half a liter of milk;

table salt – 2 g;

100 g buckwheat;

30 g white sugar.

Cooking method

Carefully sort out the buckwheat. Rinse it under running water. Place on a sieve and leave to drain all the liquid. Transfer the buckwheat to a saucepan.

Pour the milk into a saucepan and boil. Pour boiling milk over the buckwheat, stir and place on low heat.

Peel the banana. Cut the fruit into small slices. Once the cereal is half cooked, add sugar, banana pieces and salt. Bring to readiness and remove from the stove. Serve the porridge hot.

Recipe 4. Liquid buckwheat porridge with chocolate and dried fruits

Ingredients

100 g buckwheat;

2 g table salt;

500 ml cow's milk;

10 g white sugar;

15 g each of white and dark chocolate;

12 g candied fruits;

20 g dried fruits.

Cooking method

Sort out the buckwheat, rinse it under the tap and boil in lightly salted water until tender.

Soak dried fruits in hot water for half an hour. Then drain the water and dry the dried apricots and prunes on a napkin. Chop the dried fruits with a sharp knife.

Pour milk into a saucepan, place over medium heat and bring to a boil. Place boiled buckwheat in boiling milk, add dried fruits and simmer over low heat for about five minutes. Now add two types of chocolate, stir and place on plates. Garnish with candied fruits and serve.

Recipe 5. Liquid buckwheat porridge with apple

Ingredients

half stack buckwheat;

25 g butter;

stack drinking water;

one apple;

stack cow's milk;

30 g white sugar;

a pinch of table salt.

Cooking method

Rinse the thoroughly sorted buckwheat and place in a sieve. Place the buckwheat in a saucepan with clean water and cook, uncovered, for a quarter of an hour.

Now pour in the milk and bring to a boil. Salt and add sugar. Stir and cook for another ten minutes.

Wash the apple, remove the thin peel with a sharp knife and chop the fruit on a fine grater. Place the grated apple in the pan with the porridge, stir and immediately remove from the stove. When serving, add a knob of butter to the plate.

Recipe 6. Liquid buckwheat porridge with pumpkin

Ingredients

pumpkin – 330 g;

a mixture of ground peppers;

one onion;

rosemary - sprig;

garlic – clove;

buckwheat - a glass;

full-fat milk - half a liter;

olive oil – 30 ml.

Cooking method

Carefully sort and wash the buckwheat. Boil until soft in purified water, lightly salting it. Place on a sieve and set aside.

We clean and finely chop the onion. Fry the onions in heated olive oil, stirring constantly, until golden brown. Transfer to a plate.

Pour olive oil into the pan again, add slices of garlic and a sprig of rosemary. Fry for just a couple of minutes. Then throw away the garlic and rosemary, and put the peeled and finely diced pumpkin into the aromatic oil. Cook the vegetable over medium heat until soft. Add the fried onion and simmer for a couple of minutes.

Pour the milk into a saucepan, add salt and bring to a boil. Add boiled buckwheat, pumpkin and onions, stir and simmer for about five minutes. Season with pepper.

Recipe 7. Liquid buckwheat porridge with honey and ginger

Ingredients

200 ml purified water;

100 g honey;

200 ml cow's milk;

40 g ghee;

150 g buckwheat;

100 g walnuts;

3 g table salt;

3 g ground cinnamon;

5 g sugar;

20 g grated ginger root.

Cooking method

Sort the buckwheat thoroughly. Rinse with plenty of running water. Place the buckwheat in a bowl and cover with water. Set aside.

Pour purified water into the pan and put on fire. Boil it. Drain the water from the cereal and place it in a saucepan with boiling water. Once the contents boil, reduce the heat and simmer for about five minutes. Now pour in the milk, add cinnamon, grated ginger and continue cooking the cereal until tender.

Chop the walnut kernels with a knife or chop into small pieces in a mortar. Heat the ghee in a frying pan, add the nuts and fry, stirring constantly, for a minute. Remove from heat and add nuts to the porridge. Serve on plates and drizzle with honey.

Recipe 8. Liquid buckwheat porridge with fruits and poisons

Ingredients

stack buckwheat;

fresh or frozen berries;

three stacks milk of any fat content;

orange;

Cooking method

We wash the carefully sorted buckwheat. Place on a sieve and leave for a while. Pour the milk into a saucepan, place it over moderate heat and bring to a boil.

Place the cereal into boiling milk, stir, turn down the heat and cook for about half an hour.

Wash the apple, cut off the peel with a sharp knife, cut it in half and cut out the core. Grind the fruit pulp into small pieces. Peel the orange, separate it into slices and remove the white veins. Finely chop. Peel the kiwi and finely chop it.

Place the berries and prepared fruits into the porridge, stir and serve, putting a piece of butter on each plate.

The porridge will turn out even tastier if you first lightly fry the cereal in a dry frying pan.

If you use honey, do not add it to hot porridge, wait until it cools to a warm state.

It is better to use homemade milk to prepare porridge.

Buckwheat porridge will be even healthier if you cook it with goat milk.