Buckwheat porridge with cream
4 servings
30 minutes
Buckwheat porridge with cream is a delicate and aromatic dish of Russian cuisine that combines traditional grain with the softness of cream. Historically, buckwheat has been an important part of the diet in Russia due to its nutritional value and rich flavor. The addition of cream makes the porridge silkier, while sautéed vegetables, garlic, and spices give it a rich aroma and a hint of spiciness. The dish is perfect as a standalone treat or as a side dish to meat and vegetable dishes. Buckwheat porridge with cream provides comfort and coziness, especially on cool days when one craves warming homemade food.
1
Rinse the buckwheat and pour boiling water over it for 5-10 minutes. Drain the water.
- Buckwheat groats: 1 glass
- Water: 0.5 glass
2
In a deep skillet, heat 50 ml of vegetable oil and sauté finely chopped garlic. Add finely chopped onion and grated carrot, and fry until golden.
- Vegetable oil: 50 ml
- Garlic: 1 clove
- Onion: 1 piece
- Carrot: 1 piece
3
Add buckwheat to the vegetables in the pan and fry for five minutes, stirring constantly.
- Buckwheat groats: 1 glass
4
Combine boiling water and cream, add salt to taste, and pour over buckwheat. Once it boils, add pepper and other spices if desired. Switch the stove to low heat, stirring occasionally.
- Cream: 0.7 glass
- Water: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
