Buckwheat porridge
4 servings
30 minutes
Buckwheat porridge is a soulful dish of Russian cuisine, filled with warmth and coziness. Its roots go back centuries when simple yet nutritious dishes formed the basis of the Slavic diet. Buckwheat has a nutty aroma and delicate texture, and its combination with butter gives it softness and richness of flavor. This porridge is not only filling but also healthy due to its high protein, vitamin, and mineral content. Buckwheat porridge is traditionally served as a standalone dish or a side to meat and vegetables. It warms in winter and energizes in the morning, remaining an indispensable part of the home table. A true classic of Russian cuisine!
1
Rinse the buckwheat until the water is clear.
- Buckwheat groats: 300 g
2
When the water boils, add buckwheat, salt, and sugar, and stir.
- Buckwheat groats: 300 g
- Salt: to taste
- Sugar: 3 teaspoons
3
Wait for the water to boil again and cook for 18 minutes on low heat with the lid on, without stirring.
- Water: 750 ml
4
After the water evaporates, add a piece of butter and let it sit for 5 minutes. Then stir.
- Butter: to taste