Buckwheat porridge from roasted cereals with butter
4 servings
30 minutes
Buckwheat porridge made from roasted grains with butter is a true symbol of Russian cuisine, infused with traditions and the warmth of home. Buckwheat, with its nutty aroma, gains a deep, rich flavor after light roasting, while butter adds tenderness and velvetiness. The secret of this dish lies in proper steaming that makes the porridge fluffy and airy. Historically, buckwheat was a staple of the peasant table, nourishing and warming during harsh winter days. Today it remains a beloved side dish for meat and fish dishes as well as a wonderful standalone treat that offers comfort and rich flavor.
1
Put 1 tablespoon of oil in the pan, melt it, and add the grain. Place the pan on the stove (on low heat) or in the oven. Keep the grain on the heat, stirring frequently, until it browns.
- Butter: 3 tablespoons
- Buckwheat groats: 2.5 glasss
2
Pour 3.5 cups of water into a pot, add salt, and place it on the heat. When the water boils, add the grains and cook, stirring occasionally, until thickened. After that, tightly cover the pot with a lid and let it steam for 1-1.5 hours.
- Buckwheat groats: 2.5 glasss
- Salt: 1 teaspoon
3
In a Russian oven, porridge is prepared a bit differently. The grains are placed in a pot without frying, poured with 3 cups of boiling water, salted, 1 tablespoon of oil is added, and placed in the oven by the fire. When the porridge thickens, it should be stirred, covered with a lid, and left in a closed oven to steam for 3-5 hours. Before serving, the hot porridge should be stirred well and 1-2 tablespoons of oil added.
- Buckwheat groats: 2.5 glasss
- Salt: 1 teaspoon
- Butter: 3 tablespoons
- Butter: 3 tablespoons
