Buckwheat porridge has long been appreciated in Russia for its useful and taste qualities. It can be liquid, crumbly, viscous, with milk or dairy-free, with pieces of fruit. Buckwheat porridge can be served as a separate dish or as a side dish. In addition, it is useful for people with diabetes, gastrointestinal diseases. This croup increases the elasticity of blood vessels. To this end, it is recommended to include it in the menu as often as possible.
It is necessary
-
- buckwheat - 1 glass;
- milk - 2 glasses;
- salt
- sugar
- butter - to taste.
Instructions
Step 1
Go through the cereal, removing the bad grains from it. Rinse it thoroughly several times until the water is light. In order for the buckwheat porridge to turn out crumbly, you must first rinse it in warm water, and then in hot water. A warm liquid will remove starch from the surface of the grains, and a hot liquid will remove fat that may accumulate during storage.
Step 2
Pour the required amount of milk into a saucepan and put on low heat. As soon as it boils, pour in the washed buckwheat.
Step 3
Cook the porridge for about 20 minutes. The first 3-5 minutes should be cooked over high heat, and then over low heat. You should not open the lid during cooking and stir the buckwheat - it is cooked with steam. Add butter to it 5 minutes before cooking. Let the porridge brew for a while.
Step 4
To preserve useful microelements and vitamins, cook buckwheat for 5 minutes. Then add the butter, close the lid tightly and wrap in a blanket for 20-30 minutes. After a specified period of time, the porridge will be ready for use.
Step 5
Serve with fruit pieces, honey, or sugar. It is recommended to pour sugar into hot porridge and stir until completely dissolved.
