Dishes from buckwheat. Recipes of our grandmothers and not only

Buckwheat was cultivated and grown from ancient times mainly only in the vast territories of Russia, beginning with Southern Siberia, the Gorny Altai and ending with the South Russian regions. Therefore buckwheat groats are a truly Russian product, in other countries it is extremely rare.

Buckwheat is not just a national Russian crop, it's a symbol of our identity. It has all the advantages that were very appreciated in Russian peasant families: simplicity in cooking, high nutritional properties and excellent taste, undeniable utility, affordability and cheapness.

A variety of dishes from buckwheat, the recipes of which can be found even in the works of folklore, surprise with its originality and fiction. From it we prepared not only traditional crumbly porridge and porridge with milk (by the way, the milk is perfectly combined with buckwheat, due to which it is better absorbed and retains all its useful properties), but also various casseroles, stuffings for pies and stuffed birds, zrazy, cutlets and Etc.

This cereal is perfectly combined with meat and poultry, vegetables and mushrooms, cottage cheese, milk and cream, so you can cook a variety of dishes from buckwheat. The recipes of our grandmothers clearly show this. Let's try to prepare for the beginning a variety of second courses of buckwheat, namely, crumbly buckwheat porridge in a ceramic pot, and to it a few delicious fillers that complement it very well, giving the porridge a unique taste and diversifying our table.

Loose porridge in a pot

Pour well rinsed buckwheat groats into the ceramic pot exactly half of it, add a spoonful of vegetable or butter and pour it with steep boiling water so that its layer is approximately on the finger above the buckwheat. Solim and put the pot in the oven for a weak heat. When the cereal swells and absorbs water, we remove the pot, cover it with a cast-iron frying pan, turn it upside down and put it back in the oven, steaming it until it is ready.

Porridge with onions and eggs

You should first boil the crumbly buckwheat porridge in a pot. Separately boil the eggs, and fry in pieces a piece of lard and onions. In ready-made buckwheat porridge put chopped eggs, pork cracklings with onions, mix everything and put a porridge with filler in the oven for 15-20 minutes.

Porridge with mushrooms

Prepare buckwheat porridge in the oven or cook in a saucepan on the stove (in the proportion of cereals and water 1x2). Separately prepare mushroom refueling. Fresh mushrooms shall be finely chopped and boiled in salted water with spices (a leaf of a laurel, peppercorns, a little cinnamon). In a frying pan fry the onions, put boiled mushrooms to it, salt and fry. At the end of roasting in a frying pan add two spoons of mushroom broth. Then cook the prepared dressing in a pan with porridge, mix and lightly heat on low heat.

Porridge with veal liver

Very delicious are obtained meat dishes from buckwheat. Recipes are the most diverse. Here's a very simple and quick way of cooking buckwheat with the liver. Cook buckwheat porridge. For refueling, boil the liver, peeled from the films, until soft with spices for meat. Then lightly fry it with onion and butter in a frying pan. Fried pieces of liver, along with onion and butter, put in porridge and mix.

What else can you cook dishes from buckwheat? Recipes are the most diverse. Here, for example, buckwheat porridge with cottage cheese and raisins. An unusual combination, but very tasty.

Buckwheat porridge with raisins

Cook buckwheat porridge almost until cooked. Add in it steamed in boiling water raisins, a little sugar (or you can not add), a little cinnamon (for lovers), a quarter of a glass of butter, one very well beaten egg, put everything in an oiled form and bake in the oven.

Buckwheat casserole with cottage cheese

Cook buckwheat porridge. Cottage cheese mixed with chopped parsley. Add a little sour cream or soft curd cheese, salt. Beat two eggs in a good foam, put them in porridge, mix. In the form, put half the buckwheat porridge, all the cottage cheese on it, and the remaining porridge on the curd layer. It is good to sprinkle over the top with warm butter and bake in the oven.

Delicious dishes from buckwheat are cooked quickly enough. There is a huge number of them. Buckwheat groats are universal. It perfectly suits and for filling the first dishes from mushrooms and even fish, for preparation of high-grade second dishes, as a stuffing for pies etc.