In the homeland of this grain crop, its origin was forgotten, christening "Greek grain" or "buckwheat". But buckwheat is a primordially Russian culture, originally from South Siberia, from Altai. Since ancient times, nourishing buckwheat porridge, along with cabbage soup and rye bread, was considered the basis of good health. It was produced in three types: kernel - large, not crushed, used for crumbly porridge, veligorka - smaller - and Smolensk - with very tiny grains.
It is necessary
-
- One glass of buckwheat
- two glasses of water
- two medium onions
- one medium carrot
- 300-400g champignons or any forest mushrooms
- 100g bacon or lard
- 20g butter
- salt (to taste)
- greens optional (parsley
- dill
- cilantro
- basil)
- pan
- a saucepan with thick walls.
Instructions
Step 1
Food preparation.
Cut bacon or lard into small pieces. Peel and dice the onions and carrots. Rinse the mushrooms, dry and cut into plates. Rinse the buckwheat, chop or tear the greens with your hands.
Step 2
Lightly fry the chopped bacon in a pan. Add diced carrots, then onions.
As soon as the onion becomes transparent, add the chopped champignons, stir and continue to fry over low heat for a few more minutes, stirring occasionally. Put the fried bacon, vegetables and mushrooms in a saucepan, add washed buckwheat, butter, salt and pour over water. Cover the pan with a lid. … After boiling, reduce the heat or temperature to a minimum and simmer the porridge for about 30 minutes without opening the lid.
Step 3
Remove the saucepan from the heat, mix the contents, transfer to plates, decorate with herbs and serve crumbly, aromatic buckwheat porridge.
Bon Appetit!
