Crumbly buckwheat porridge with eggs
8 servings
45 minutes
Buckwheat porridge with eggs is a traditional Russian dish that combines simplicity and rich flavors. Historically, buckwheat was a staple of peasant diets due to its heartiness and health benefits. In this recipe, the buckwheat groats infused with the aroma of white mushrooms become soft and rich, while the addition of fried onions and boiled eggs makes the taste rich and delicate. The porridge is airy, and its earthy notes complement the egg accent. It serves well as a standalone dish or a side to meat. It is served hot, enjoying the combination of creaminess, light nutty sweetness of buckwheat, and tenderness of eggs. This simple yet soulful food provides a sense of comfort and satisfaction.
1
Sort the grains, pour in water, add powdered mushrooms, cover with a lid, and place on high heat.
- Water: 3 glasss
- Buckwheat groats: 1.5 glass
- Dried porcini mushrooms: 4 pieces
2
When it boils, reduce the heat and cook for 10 minutes until it thickens.
3
Reduce the heat again and simmer on low for 5-7 minutes until the water is completely evaporated.
4
Wrap the cooked porridge in a towel and leave it for 15 minutes.
5
In another pot, heat the oil, sauté the finely chopped onion, and add salt.
- Sunflower oil: 5 tablespoon
- Onion: 2 heads
6
Chop the boiled eggs finely and add them to the porridge along with the fried onions. Mix evenly.
- Chicken egg: 2 pieces
- Onion: 2 heads