Buckwheat "mother" - so called buckwheat porridge, which has taken root in Russia since the 17th century. Not a single table in Russian homes could do without buckwheat. In many countries, buckwheat is called Turkish or pagan grain, black rice, deer or black wheat. This product, brought from Asia, was widely used not only in everyday use, but also for medicinal purposes. Buckwheat was used to treat a breakdown and a cold.
The porridge was inexpensive and did not require much work to grow. She was extraordinary in her taste, having tasted a sutra plate of such porridge, you can feel full and full of energy all day. Buckwheat is rich in vitamins and various microelements, so necessary for human life. Buckwheat porridge was boiled in water, in milk…. honey, kvass, fat, eggs, vegetable oil were added. So, how to cook delicious, crumbly healthy porridge?
It is imperative to say about the composition of buckwheat groats. It contains vegetable protein - 20%, 2, 6-4% fats and 76% carbohydrates. And also vitamins: the whole group B, C, P, PP, E. Minerals: iron, copper and cobalt, phosphorus, calcium, zinc, iodine, magnesium, boron. And also acids:: amino acids, folic acid, oxalic, malic, citric and maleic.
For your small beautiful saucepan of buckwheat porridge, we need: a glass of buckwheat, two glasses of water, salt.
We rinse well under running water. Do not be lazy, drain the water not 1-2 times, but more.
Pour a glass of buckwheat into a saucepan, fill it with two glasses of water. Salt. We put on a big fire. And we periodically observe the boiling process.
We are waiting for the water to boil (periodically remove the dark foam from the surface to remove all the dirt). We reduce the heat, close the lid. Buckwheat porridge will cook for about 15 minutes. But, just in case, control the cooking process, readiness is possible a little earlier. It all depends on the dishes in which the product is cooked and on the quality of the cereal.
When the porridge is ready (you will see readiness after the water boils off). It is important that the water does not boil off completely, but is slightly damp. Otherwise, the porridge will be too dry. Add a piece of butter (homemade if possible) to it and leave it to "sweat" under the closed lid. Do not forget to just turn off the heat under the pan, the dishes and the kitchen will still come in handy. After 10-15 minutes, the delicious buckwheat porridge will be ready. Divide into portions. If you serve it as a separate dish, then the dish can be decorated with herbs, eggs, beautifully chopped vegetables.
