What is buckwheat porridge made from? How to cook delicious buckwheat porridge

Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people who restore strength and health after illness. After all, it is not for nothing that it is called the queen of all cereals, it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful trace elements. Buckwheat is simply saturated with rutin, which is the strongest antioxidant, it strengthens capillaries, blood vessels, enhances the action of other vitamins.

Buckwheat porridge - general principles and methods of preparation

Buckwheat belongs to such rare products, which, being very useful, are also very tasty. Pilaf, kissels are prepared from buckwheat, pancakes or pancakes are baked, and of course delicious cereals are cooked. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal, you need to take two parts of the liquid. Put more butter in the finished porridge. It will become so tasty that no additives are needed. Or mix it with milk and sugar. If there are special picky eaters, they can be appeased by adding meat, stew, chopped hard-boiled eggs, fried onions, liver or mushrooms to buckwheat porridge.

To clean buckwheat from litter, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the grits are fried before cooking. Then it acquires a pleasant specific taste.

Buckwheat porridge - the best recipes

This is a way to prepare an unusually delicious buckwheat porridge. As a base. And already it can be mixed with your favorite ingredients - milk, mushrooms, eggs, or consumed just like that, with a good piece of butter.

Ingredients: 1 cup of buckwheat, 2 cups of water, 1 teaspoon of salt and butter.

Measure the cereal, sort it out, clearing it of debris and spoiled grains. Next, buckwheat must be washed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and let the excess moisture soak.

Then put buckwheat in a frying pan and calcine-fry, stirring, until the groats become golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to coals, it is not necessary to keep it for a long time. You can not fry the cereal, but it is the fried core that gives the taste of porridge a pleasant and piquant shade.

Melt the butter in a saucepan (do not heat, but melt over low heat). Add salt and fried buckwheat, mix everything. It is not necessary to fry, just make sure that each grain is covered with oil, pour hot water. As soon as it boils, reduce the fire to a minimum, cover the pan with a lid and simmer for 15-20 minutes, absolutely not interfering with the cooking process. Those. open the lid and stir the porridge is not necessary. It turns out that the porridge is not cooked in water, but steamed. When all the water boils away, the porridge is ready. Add oil and serve.

Sometimes it happens that the time is up, the porridge is ready, but the water is still left - it gurgles merrily and is not going to evaporate. Then remove the lid, add a little fire and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).

You can call this method of cooking in different ways - for the lazy, very busy, or something else, but the fact remains: you don’t need to stand at the stove and cook porridge. Pour a thermos at night, and in the morning have breakfast with hot delicious porridge. Just don't forget to put butter on the plate. Try it, maybe you will like porridge according to this recipe the most. Buckwheat is taken in any quantity, be guided by your appetites and the size of the thermos. Just stick to the proportion - take 2 parts of water for 1 part of buckwheat.

Ingredients: buckwheat, water, salt, butter

Sort the grits, rinse well and put them in a thermos. Add salt - about a teaspoon to half a liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Fill the cereal in a thermos with boiling water (boiling water) and tighten the lid. All.

Mushrooms are a fairly popular addition to buckwheat porridge. They are pre-fried in butter or vegetable oil along with onions and mixed with ready-made porridge or boiled with cereals.

Ingredients: 1 cup buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.

Clean and finely chop vegetables. Fry until the onion acquires a beautiful golden hue. Mushrooms cut arbitrarily - lengthwise, across, quarters or slices and add to the pan to the onions and carrots. Fry for five minutes.

Sort out the grits, remove debris and rinse with water. Put buckwheat in a saucepan, pour water (any - cold or hot), add salt, mushrooms with carrots and onions, let it boil. Then reduce the heat to a minimum, cover and simmer until all the liquid boils away - about 20-30 minutes. Do not interfere with the porridge in the pan, only periodically come up to check the water level so as not to miss the moment of boiling. Mix the cooked porridge and serve.

Men rub their hands happily, few of them will refuse such a porridge, because it is with meat. You can add pork, veal or poultry meat. In 1 standard pot (0.5 l), 100 g of buckwheat (half a glass) is placed and a glass of water (200 ml) is poured. This option of serving porridge can be offered to guests for hot. Count 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per 1 person.

Ingredients: buckwheat, water, salt, onion, carrot, bay leaf, pepper, meat, butter and vegetable oil.

Cut the meat into arbitrary pieces of small size and fry until a beautiful crust. Add finely chopped carrots and onions to the meat and fry all together for about five minutes until the vegetables are browned.

On water, so that it turns out crumbly and very tasty? This question is of particular interest to those who like to eat such a lean and healthy dish, but do not know how to make it. It is worth noting that for the preparation of this dinner you will need only half an hour of free time.

We cook on water

Required Ingredients:

• odorless vegetable oil - 45 ml (for frying vegetables);
• buckwheat - 1.5;
• purified drinking water - 3 glasses;
• sea ​​salt, allspice black pepper - add at your own discretion;
• medium-sized onions - 3 pcs.;
• dill and parsley - 1/3 bunch each (for decoration);
• fresh butter - 45 g (to add to the finished dish);
• medium-sized carrots - 2 pcs.

Cereal processing

Before you cook buckwheat porridge on water, you should definitely process the purchased cereal. After all, not always such a product is sold in a store in a purified form. Thus, buckwheat must be sorted out, and then put in a fine sieve and washed thoroughly in hot water. At the same time, it is recommended to intensively knead the cereal with your hands. So all the dirt and dust that has settled on the product is completely washed off.

Thermal processing of cereals

How much and so that it turns out crumbly? To do this, you need to take a small saucepan, put the previously processed cereal there, and then pour it with three glasses of drinking water. If you want to get a more liquid dish, then it is better to increase the amount of liquid a little (by about 0.5-1 cup). After that, you need to bring the water to a boil, add sea salt, close the lid tightly and do not open it for the next 25 minutes. It is during this time that buckwheat will absorb a sufficient amount of liquid, become soft and crumbly.

Processing vegetables

How to cook buckwheat porridge on water, you already know. But what measures should be taken to make such a dish more satisfying and tasty? For this, experienced housewives recommend using browned vegetables, which are added to a ready-made dinner.

To prepare such a fragrant dressing, you need to peel the carrots and onions, and then grate them on a large grater and chop them with a knife, respectively. Next, the vegetables need to be placed in a saucepan, seasoned with vegetable oil and fried until golden brown. After that, the products must be salted and peppered.

The final step in preparing dinner

As you can see, on the water does not include any hard-to-find and expensive ingredients. To complete the preparation of such a healthy dinner, you need to put all the browned vegetables, as well as a small piece of fresh butter, to the boiled cereals. Next, all the components must be mixed with a spoon and spread out on portioned plates.

How to serve

Buckwheat porridge with fried vegetables should be served hot for dinner. If desired, this dish can be decorated with fresh chopped herbs. It is also recommended to present any meat product or sausages to this side dish.

Buckwheat porridge can be called one of the most delicious and popular. And how useful it is! It must be included in the diet of children, the elderly and people who restore strength and health after illness. After all, it is not for nothing that it is called the queen of all cereals, it contains many essential amino acids, vitamins, as well as iron, potassium, phosphorus, copper, calcium and many more useful trace elements. Buckwheat is simply saturated with rutin, which is the strongest antioxidant, it strengthens capillaries, blood vessels, enhances the action of other vitamins.

Buckwheat porridge - general principles and methods of preparation

Buckwheat belongs to such rare products, which, being very useful, are also very tasty. Pilaf, kissels are prepared from buckwheat, pancakes or pancakes are baked, and of course delicious cereals are cooked. Porridge can be cooked on the stove, in the oven, oven, slow cooker or microwave. There are many ways to prepare it, but for all of them the main rule is observed - for one part of dry cereal, you need to take two parts of the liquid. Put more butter in the finished porridge. It will become so tasty that no additives are needed. Or mix it with milk and sugar. If there are special picky eaters, they can be appeased by adding meat, stew, chopped hard-boiled eggs, fried onions, liver or mushrooms to buckwheat porridge.

Buckwheat porridge - food preparation

To clean buckwheat from litter, foreign small objects and pebbles, it must be sorted out. After all, it is not always possible to buy already peeled or sorted cereals (sometimes this). Then it is washed several times until the liquid becomes clean and transparent, and then boiled according to the recipe. Sometimes, if desired, the grits are fried before cooking. Then it acquires a pleasant specific taste.

Buckwheat porridge - the best recipes

Recipe 1: Loose Buckwheat Porridge

This is a way to prepare an unusually delicious buckwheat porridge. As a base. And already it can be mixed with your favorite ingredients - milk, mushrooms, eggs, or consumed just like that, with a good piece of butter.

Ingredients: 1 cup of buckwheat, 2 cups of water, 1 teaspoon of salt and butter.

Cooking method

Measure the cereal, sort it out, clearing it of debris and spoiled grains. Next, buckwheat must be washed with cold water several times and dried a little - let the water drain well through a sieve or colander with small holes. You can spread the cereal on a paper towel and let the excess moisture soak.

Then put buckwheat in a frying pan and calcine-fry, stirring, until the groats become golden and a pleasant light aroma of fried grain appears. Make sure that the cereal does not burn to coals, it is not necessary to keep it for a long time. You can not fry the cereal, but it is the fried core that gives the taste of porridge a pleasant and piquant shade.

Melt the butter in a saucepan (do not heat, but melt over low heat). Add salt and fried buckwheat, mix everything. It is not necessary to fry, just make sure that each grain is covered with oil, pour hot water. As soon as it boils, reduce the fire to a minimum, cover the pan with a lid and simmer for 15-20 minutes, absolutely not interfering with the cooking process. Those. open the lid and stir the porridge is not necessary. It turns out that the porridge is not cooked in water, but steamed. When all the water boils away, the porridge is ready. Add oil and serve.

Sometimes it happens that the time is up, the porridge is ready, but the water is still left - it gurgles merrily and is not going to evaporate. Then remove the lid, add a little fire and wait until all the liquid has boiled away (do not miss this moment so that the porridge does not burn).

Recipe 2: Buckwheat porridge in a thermos

You can call this method of cooking in different ways - for the lazy, very busy, or something else, but the fact remains: you don’t need to stand at the stove and cook porridge. Pour a thermos at night, and in the morning have breakfast with hot delicious porridge. Just don't forget to put butter on the plate. Try it, maybe you will like porridge according to this recipe the most. Buckwheat is taken in any quantity, be guided by your appetites and the size of the thermos. Just stick to the proportion - take 2 parts of water for 1 part of buckwheat.

Ingredients: buckwheat, water, salt, butter

Cooking method

Sort the grits, rinse well and put them in a thermos. Add salt - about a teaspoon per half liter of water. But it’s better to rely on your taste (you may need a little less or more salt). Fill the cereal in a thermos with boiling water (boiling water) and tighten the lid. All.

Recipe 3: Buckwheat porridge with mushrooms

Mushrooms are a fairly popular addition to buckwheat porridge. They are pre-fried in butter or vegetable oil along with onions and mixed with ready-made porridge or boiled with cereals.

Ingredients: 1 cup buckwheat, 1 carrot and large onion, 300 grams of mushrooms (oyster mushrooms, champignons), salt, vegetable oil.

Cooking method

Clean and finely chop vegetables. Fry until the onion acquires a beautiful golden hue. Mushrooms cut arbitrarily - lengthwise, across, quarters or slices and add to the pan to the onions and carrots. Fry for five minutes.

Sort out the grits, remove debris and rinse with water. Put buckwheat in a saucepan, pour water (any - cold or hot), add salt, mushrooms with carrots and onions, let it boil. Then reduce the heat to a minimum, cover and simmer until all the liquid boils away - about 20-30 minutes. Do not interfere with the porridge in the pan, only periodically come up to check the water level so as not to miss the moment of boiling. Mix the cooked porridge and serve.

Recipe 4: Buckwheat porridge in pots

Men rub their hands happily, few of them will refuse such a porridge, because it is with meat. You can add pork, veal or poultry meat. In 1 standard pot (0.5 l), 100 g of buckwheat (half a glass) is placed and a glass of water (200 ml) is poured. This option of serving porridge can be offered to guests for hot. Count 1 pot per 1 eater and see for yourself how much cereal you need. Meat is taken at the rate of approximately 150-200g of pulp per 1 person.

Ingredients: buckwheat, water, salt, onion, carrot, bay leaf, pepper, meat, butter and vegetable oil.

Cooking method

Cut the meat into arbitrary pieces of small size and fry until a beautiful crust. Add finely chopped carrots and onions to the meat and fry all together for about five minutes until the vegetables are browned.

Arrange the sorted and washed cereals in pots. Add salt (about half a teaspoon) and ground pepper, 1 bay leaf, pour water and spread meat and vegetables on top in equal portions in all pots. Cover with lids, put in the oven. A gap must be left between the lid and the pot so that the steam can escape freely and the water does not splash.

Important: put the pots only in a cold oven, let them heat up gradually. As the water boils, the gas can be reduced to 180-200C and boil for about 40 minutes.

To make the porridge especially tasty, it is necessary to use the highest quality cereals, not crushed, from whole grains. For this, the unground is best suited - a variety of buckwheat with the largest grains.

Buckwheat porridge is one of the most traditional dishes for us, which has been familiar to us since childhood. Its aroma cannot be confused with anything, we all know that it is useful, but we do not always understand why. Unfortunately, most of us ate porridge only when we were small for breakfast, and as we grew older, we began to prefer a cup of coffee and sandwiches. But the diet of a healthy person who wants to be slim, beautiful and filled with strength and energy should still consist of cereals. We advise you to read our article, where you will find everything about the benefits of such a dish as buckwheat porridge, the best recipes that will delight the whole family and many interesting facts.

Yes, as we said above, not all people eat porridge in adulthood, especially for men. Many of them do not consider them tasty, nutritious, another thing is a good piece of sausage, butter and cheese, or some kind of hamburger in a cafe before work. But over the years, such a diet begins to slowly but surely destroy our health, causing harm to the gastrointestinal tract, being deposited in excess fat, and there is no need to talk about energy and strength.

We all know how hard it is to get up in the morning, it is impossible to force yourself to do something, and all the people around feel about the same. And then thoughts begin to creep in that something needs to be changed in the diet, and why not start eating porridge in the morning, because it can also be cooked very tasty. Well, we are talking about buckwheat porridge, let's take it apart and analyze it further.

Interesting and surprising facts about cereals

You know, buckwheat is a very unpretentious plant, it is not afraid of diseases, weeds, it grows on its own, and therefore does not require chemical treatment. What does it mean? That's right, as a result, the buckwheat product turns out to be environmentally friendly, and now it is very, very important, because it is difficult to find quality food, as manufacturers work for the result, and no matter what ways it will be achieved.

But at the same time, buckwheat yields small crops, and, for example, from the same amount of land, you can harvest 8-10 times more crops of other crops. That is why not all countries can afford to grow crops, which, by the way, are not cereals, due to a small area. Because buckwheat is not cheap.
Buckwheat has a very rich composition, which is considered healing in many states, and the culture itself serves as a medicinal plant. In Italy, it is sold in pharmacies. The concentration of nutrients in buckwheat is up to 3 times greater than in all other cereals that we are used to eating. It is this product that can ideally replace meat due to the large amount of amino acids and protein, while being completely absorbed by the body. And this means that buckwheat will not be deposited, clog our body with toxins, toxins, and contribute to weight gain.

Many people do not know how to cook buckwheat porridge properly, and therefore do not like it, but one of the secrets is roasting cereals before cooking. This makes the dish much tastier and more aromatic, the process does not take more than 10 minutes, and you do not need to use oil. But sugar is not put in porridge, honey is better, since, according to scientists, it neutralizes all the beneficial effects.

Important! You must understand that only regular consumption of the product will improve your health and help you lose weight, but you must also review your entire diet and lifestyle.

The benefits of buckwheat

We will tell you briefly some of the amazing properties of cereals, which will also be in such a dish as porridge. Take note of them and tell your children, because it can motivate them to eat healthy food faster than just a phrase - this is useful.

• Scientists have found that regular consumption of buckwheat porridge in the diet can significantly improve brain activity and memory.
• Buckwheat affects our psycho-emotional state, our mood rises, we better tolerate stressful situations, cheerfulness is felt in the body, and motivation for action appears.
• Like all plant products, buckwheat is rich in fiber or coarse fiber, there are a lot of complex carbohydrates in it, and they cleanse our body, normalize metabolism, and improve the functioning of the digestive tract.
• By cleansing the intestines and body from toxins and toxins, the skin will be cleaner, and more strength. Excess weight will also decrease, as the nutrients are fully absorbed.
• Regular consumption of delicious buckwheat porridge can solve the problem of insomnia.
• Immunity is greatly improved due to the vitamins and minerals in the composition.
• Buckwheat is useful for diabetics, people with diseases of the cardiovascular system, it lowers cholesterol levels.
• Buckwheat is one of the healthiest foods for people with anemia due to its high iron content.
• The acids in the composition regulate the acid-base balance, vitamins and minerals have a beneficial effect on capillaries and blood vessels.
• An amazing property of cereal products is a beneficial effect on our liver, they protect it from pathological processes and from rebirth.
• Normalization of the gastrointestinal tract solves the problem of constipation and hemorrhoids.

Advice! If you often suffer from insomnia, headaches and discomfort in the neck and back, try changing your pillow to a new one with buckwheat husks. Its benefits have already been proven and tested by the experience of many people around the world.

Buckwheat porridge is considered one of the best among cereals in all respects - it is tasty, healthy, fragrant. We need to know the information above, because it can directly affect our health and life in general. Preparing a dish is easy if you know the proportions, and let's move on to the main section - buckwheat porridge recipes. These will be options for the whole family.

Cooking the most delicious porridge from buckwheat

Dairy

We will need:

• buckwheat - a glass;
• milk - 4 cups;
• butter for adding to the finished porridge;
• salt and sugar to taste and desire. You can put honey or jam in the finished porridge;
• water is a glass.

Pour a glass of water into a saucepan and put it on fire until the water boils, prepare our cereals - remove all inclusions, rinse several times. When the water boils, we lower our buckwheat into it, cover it with a lid, at the same time pour a little salt into the porridge and wait until all the liquid has evaporated. This may take 10-13 minutes. Check the liquid in the pan with a knife or toothpick. When there is no water left, pour in the milk, cover with a lid and simmer over low heat after boiling for 3-5 minutes. Put a piece of butter in the finished dish, season with something sweet, if necessary.

Milk porridge for small children

We will need:

• cereals - half a glass;
• water and milk - a glass of each;
• salt, sugar and butter to taste and desire of mother.

We wash buckwheat in several waters, remove all inclusions, pour the cereal from a colander into a saucepan and pour a glass of water, put it on the stove. When boiling begins, do not remove the fire, but turn it off completely. We cover the pan with a towel and wait for the porridge to be saturated with liquid, steamed. After we put it back on the stove, pour milk, wait for it to boil, pour salt and sugar as desired. And again we repeat the process - turn off the burner, cover, wait. Then put the porridge in a blender and grind. Such a dish is suitable even for the smallest children, you can also add a berry here.

Buckwheat porridge on the water

We will need:

• buckwheat - a glass;
• butter - a teaspoon;
• salt - to taste;
• sugar - optional;
• water - 2 glasses.

We clean the grits, rinse, dry for 15 minutes, then calcine in a pan. We don't fry. We put a spoonful of butter in a saucepan, put it on a slow fire so that the product melts. We pour our grits, stir so that the core is covered with a light oil layer. Pour our volume of water, close the pan and simmer for 15-20 minutes after boiling over low heat without opening the lid.

Advice! If you opened the lid after the allotted time, but there is still a lot of water in the porridge, then just make the fire bigger and wait a couple of minutes. The water will evaporate very quickly, but watch the process so that the porridge does not burn to the bottom.

Hiking option

So, the children were fed with milk porridge, they boiled buckwheat for themselves on the water, now with regards to the stronger sex. Men are often on the road or go fishing, each has his own story. Instead of harmful snacks, steam buckwheat in a thermos. To do this, at night a glass of clean cereal is poured with two glasses of hot water directly in a thermos and put about a teaspoon of salt without a slide, in the morning it remains to add oil to the porridge and shake. You can take buckwheat anywhere - in the car, on a hike, for lunch.

Buckwheat porridge on the water with vegetables and mushrooms

A recipe that men will also like - tasty, healthy and nutritious.

We will need:

• buckwheat and water - in a ratio of 1: 2;
• onions - 2 pieces;
• carrots - 1 piece;
• oil for frying;
• salt and spices - to taste.
• mushrooms - your favorite 300 grams.

We clean the vegetables, chop them, cut the mushrooms, fry all this in a pan. We cook porridge, as already mentioned earlier - we sort out the cereal, fill it with water, but also put our mushrooms with onions and carrots directly into the pan, do not forget to salt, and after boiling we wait under the lid for 15-20 minutes. Delicious porridge is ready, the recipe is also suitable for vegetarians.

In addition, buckwheat porridge has a positive effect on the gastrointestinal tract. It does not matter if it was prepared with milk or water. It is absorbed by the body in a short time, cleansing the intestines from toxins and toxins. For this reason, the dish is often included in the diet of those people who have problems with the gastrointestinal tract.

How to cook buckwheat

To begin with, let's take the most classic recipe, consisting of standard ingredients. In reality, buckwheat turns out to be a capricious product, and it will not be easy for a beginner to cook it, so you need to prepare for any result.

In addition, people have completely different tastes, and someone likes crumbly porridge, while others are more boiled. The cores themselves in different states differ from each other in their qualities. It remains only to determine the time and the ratio of water and cereals.

1. The easiest recipe

Required components:

- buckwheat - a glass;
- 2 glasses of water;
- butter 40 grams;
- salt to taste.

Step by step preparation:

• Pour water into a saucepan and place on the stove.
• While the water is boiling, sort the buckwheat and rinse under water.
• After boiling water, add salt and prepared buckwheat.
• Cook the dish on medium heat for ten minutes. Watch carefully when water is low. Cut off a quarter of a pack of butter and throw it into a saucepan, mix and put on low heat.
• Cook covered until fully cooked. When the porridge is ready, but the water still remains in the pan, drain it and close the lid, wait three minutes.
• When, after the test, it turned out that the porridge had not been cooked, and there was no more water, then in no case should it be topped up. Just add more oil, close the pot tightly, and turn off the heat. Wait a quarter of an hour, and the porridge should become soft.

2. Recipe for buckwheat porridge with minced meat and vegetables

Required components:

- minced pork 600 grams;
- buckwheat 400 grams;
- three onions;
- carrot;
- three pieces of tomatoes;
- tomato paste 3 tablespoons;
- sunflower oil half a glass;
- Bay leaf;
- red and black pepper to taste;
- salt, paprika to taste.

Step by step preparation:

• Finely chop the onion, preheat the oil in a pan and add the onion. Fry until golden brown.
• Add minced meat and fry, stirring constantly.
• Scald the tomatoes with boiling water and separate from the peel, cut into small cubes.
• Pour water into a saucepan and put on fire, after boiling, add lavrushka, add buckwheat.
• While the buckwheat is cooking, peel and chop the carrots. Add it to the pan with minced meat and onions and stir. Cook until a golden hue appears.
• After that, add the rest of the ingredients. Simmer under a closed lid over low heat for about five minutes, so that the tomatoes give juice.
• Open the lid and cook for five minutes until the sauce thickens. Serve in serving bowls.

3. Recipe for buckwheat porridge in a pot with mushrooms

Required components:

- mushrooms 200 grams;
- beef liver 400 grams;
- a glass of buckwheat;
- broth 250 grams;
- sour cream 100 grams;
- onion;
- bay leaf 3 pieces;
- salt and pepper to taste.

Step by step preparation:

• Pour water over buckwheat in advance, put on fire and add salt.
• After boiling water, turn off the stove so that the cereal is not cooked.
• Dry the liver with napkins, beat with a hammer and cut into small pieces. Fry in sunflower oil on both sides.
• Add the chopped onion and fry until translucent.
• Then add mushroom slices.
• Add all other ingredients and a tablespoon of sour cream and melt it. Remove from heat, salt and cross.
• Divide in equal proportions into three pots, lay the liver on top.
• In each pot, put a tablespoon of sour cream and lavrushka. Fill with broth.
• Preheat the oven to 180 degrees and leave for half an hour. When serving, you can decorate with herbs.

4. Recipe for buckwheat porridge with chicken

Required components:

- two glasses of buckwheat;
- chicken wings 500 grams;
- mushrooms 300 grams;
- 4 glasses of water;
- 2 onion heads;
- garlic 2 cloves;
- sunflower oil 50 ml;
- spices and salt to taste.

Step by step preparation:

• Heat sunflower oil in a saucepan or cauldron.
• Prepare the onion and cut it into small cubes, fry until it becomes transparent.
• Rinse and dry chicken wings, put them in a cauldron and fry.
• Rinse the mushrooms, cut half of them into large cubes, put in a saucepan and fry until golden brown, stir, add spices.
• Rinse the buckwheat and add the chicken, overcook for a minute.
• Add boiling water, salt. Close the pot with a lid and cook until the water corrects.
• Heat sunflower oil in a frying pan and add the onion, fry.
• Fry the remaining mushrooms with onions and add salt, garlic and spices.
• Mix buckwheat and mushrooms.

5. Buckwheat porridge with milk

For this recipe you will need: 4 cups of milk, a glass of buckwheat, 320 ml of water, a piece of butter, salt to taste and 3 tablespoons of sugar.

To cook a really tasty porridge, it must first be boiled until softened in water. The washed cereal is poured into boiling water. Boil until the water evaporates. After that, pour the porridge with milk and cook over low heat. The cereal should absorb all the liquid. Remove the dish from the heat and salt, add granulated sugar and butter.

Before serving, it is necessary to insist porridge under a closed lid. At first, the porridge may seem watery, but after it becomes thicker.

6. Buckwheat porridge in a slow cooker

This recipe is especially easy to prepare, since the slow cooker allows you to set the required cooking mode, and then go about your business. And as soon as the signal of readiness sounds, the dish can be served at the table.

It remains only to cook 1.5 cups of buckwheat, 3 cups of water or milk, 35 grams of butter, salt and sugar to taste.

At the very beginning, buckwheat is thoroughly washed. Sort out the nucleoli and remove all excess debris.

After that, put buckwheat in a slow cooker. There is no need to add oil. If you select the “Baking” mode, the product will dry and fry. It only takes a couple of minutes to prepare. As a result, the cereal should become golden in color.

Then pour not a cold liquid and add sugar and salt.

In the future, choose one of several modes "Pilaf", "Milk porridge" or "Buckwheat". Close the lid and wait about 55 minutes.

As soon as the ready signal sounds, the dish must be laid out on portioned plates.