Seasonal buckwheat porridge for midsummer
2 servings
25 minutes
Seasonal buckwheat porridge for mid-summer is a true embodiment of Russian culinary tradition, combining simplicity and richness of flavor. The buckwheat absorbs the aroma of cream, becoming tender and velvety. The berry mix adds fresh, juicy notes: raspberries dissolve smoothly in the porridge while currants remain whole, creating a pleasant contrast. A light spiciness from ground ginger combined with the cream's softness and the depth of olive oil gives the dish a special charm. This porridge is perfect for a summer breakfast or light dinner, providing a sense of freshness and richness. Traditionally enjoyed in villages while savoring seasonal berry abundance, its balanced combination of sweetness, slight acidity, and softness makes it indispensable in hot weather.
1
To the usual, freshly boiled buckwheat, we sequentially add: 1 - a few tablespoons of frozen cream or butter, mixing well.
- Extra-thick cream 48% fat: 3 tablespoons
- Olive oil: 1 tablespoon
2
2 — add the berry mixture and stir again — the soft raspberry should completely blend with the structure of the cooked grains, while the hard-skinned currant should remain whole.
- Raspberry: 40 g
- Blackcurrant: 70 g
- Redcurrant: 50 g
- White currant: 25 g
- Wild strawberry: 50 g
3
3 — add ground ginger and olive oil, mix again.
- Ground ginger: pinch
- Olive oil: 1 tablespoon
