Buckwheat porridge with bacon and mushrooms
4 servings
45 minutes
Buckwheat porridge with bacon and mushrooms is a hearty and aromatic dish of Russian cuisine, combining traditional flavors and textures. Buckwheat, known for its health benefits, gains special richness when complemented by sautéed mushrooms and smoked bacon. Butter makes the porridge tender, while basil adds fresh herbal notes. Historically, buckwheat porridge held a central place on peasant tables due to its nutrition and accessibility. Today, this dish remains a favorite for its harmonious blend of earthy buckwheat flavor, the softness of mushrooms, and the spiciness of bacon. It is suitable for a cozy family dinner or as a base for more complex culinary variations.
1
Sort and rinse the grains, place them in an aluminum pot or cast iron pot, pour in 2.5 cups of boiling water, and cook on low heat until the grains absorb the water.
- Buckwheat groats: 1 glass
- Salt: to taste
2
Place the pot with porridge in the preheated oven and cook for 15-20 minutes.
- Buckwheat groats: 1 glass
3
Clean, wash, and slice the mushrooms thinly.
- Button mushrooms: 200 g
4
Cut the brisket into small cubes.
- Smoked pork belly: 100 g
5
Peel, wash, chop the onion and fry it in heated vegetable oil.
- Onion: 1 head
- Vegetable oil: 25 ml
6
Add mushrooms to the pan with onions, fry while stirring for 5 minutes, then add the bacon and cook for another 3 minutes.
- Button mushrooms: 200 g
- Smoked pork belly: 100 g
7
Add butter to the cooked porridge, mix in mushrooms and bacon, season with salt and pepper, and stir well.
- Butter: 50 g
- Button mushrooms: 200 g
- Smoked pork belly: 100 g
- Salt: to taste
- Ground black pepper: to taste
8
Before serving, sprinkle with chopped basil.
- Basil: 50 g
