Buckwheat is not only a porridge or a side dish, but also the main component of a host of other wonderful dishes. For example, you can make a fragrant thick soup, hearty cutlets or tender casserole from the beloved by many and popular cereals.
Thick buckwheat soup
Ingredients:
- 200 g of buckwheat;
- 1 small chicken leg;
- 1.5-2 liters of water;
- 1 carrot;
- 1 onion;
- 2 medium potatoes;
- 1 bay leaf;
- 3-4 peas of black pepper;
- salt;
- vegetable oil;
- 20 g of parsley.
Place the chicken leg in a medium saucepan, cover with water and heat over high. Bring it to a boil and drain immediately. Rinse the chicken leg under running water, return to a heat-resistant dish, pour in 1, 5 or 2 liters of water, depending on how thick you want the soup at the end of cooking. Boil the poultry for 35-40 minutes, periodically removing the resulting fatty foam with a slotted spoon.
Calcining buckwheat not only makes its taste brighter, but also prevents it from boiling too much in the soup, turning it into a sticky porridge.
Peel the onion and chop finely, grate the carrots. Heat the vegetable oil and cook the frying by first frying one onion and then with the carrots until soft. Peel the potatoes and cut them into small cubes or slices. Wash the buckwheat, fold it into a fine-mesh colander and heat it in a frying pan without oil for 5 minutes.
Remove the chicken from the broth, separate the meat from the bones, put back in the pot and turn up the heat. Add frying, potatoes and cereals there, throw bay leaves, peppercorns, salt to taste and cook the dish for 10-15 minutes. Set aside the buckwheat soup and let it brew for 20-30 minutes. Pour it into bowls and add to each chopped parsley.
Buckwheat cutlets
Ingredients:
- 2 tbsp. buckwheat;
- 3, 5 tbsp. water;
- 1 chicken egg;
- 1 small onion;
- 1 clove of garlic;
- 30 g butter;
- 1 tbsp. mayonnaise;
- 100-150 g of bread crumbs;
- salt;
- vegetable oil.
Boil water in a saucepan or saucepan. Pour in the washed cereal, 1/2 tsp. salt and cook over medium heat, covered, until the water is completely absorbed, as for a side dish. Season the porridge with butter while it is still hot, stir and let cool. Remove the husk from the onion, cut it into quarters and turn in a meat grinder along with buckwheat and a clove of garlic. You can also grind everything in a blender, then the minced meat will be even more tender.
Stir in the chicken egg, mayonnaise, add salt if necessary. Form equal balls, press them into a cutlet shape, roll in breadcrumbs and brown on both sides until golden brown.
Buckwheat casserole with cottage cheese
Ingredients:
- 300 g of buckwheat;
- 400 g of cottage cheese;
- 3 chicken eggs;
- 1 tbsp. sour cream;
- a pinch of salt;
- sugar;
- vegetable oil;
- 1-2 tbsp. bread crumbs.
You can take cottage cheese for buckwheat casseroles of any fat content, but preferably grained, so that the dish retains its shape after cooking.
Make buckwheat porridge with a pinch of salt and transfer to a bowl to cool down quickly. Whisk 2 eggs with 2 tablespoons. sour cream and cottage cheese. Stir everything until smooth, combine with buckwheat and sweeten to taste. Coat the oven dish with vegetable oil, sprinkle with breadcrumbs and put the milk and cereal mixture into it. Mix 2 more tablespoons. sour cream with egg and pour over the dish. Bake it for 30-40 minutes at 200oC. Divide the hot casserole into portions and serve with the leftover sour cream.
