Buckwheat merchant style - 6 cooking recipes

Merchant-style buckwheat is a porridge prepared with the addition of products such as meat or minced meat, onions, carrots, garlic and tomato paste. Spices like pepper, salt, bay leaf are added to taste and as desired. Take whole grain buckwheat, but chopped or chopped buckwheat will do if necessary. You can cook on the stove, in the oven or in the slow cooker.

The cooking principle is similar to cooking regular pilaf (in fact, it is buckwheat pilaf)). First, vegetables are fried in oil. Tomato paste (optional) and spices, except garlic, are added to them. Then add washed and dried buckwheat. Everything is filled with water so that the cereal is completely covered. And simmer until done under the lid over low heat. Once the liquid is completely absorbed, the dish is ready. A few minutes before the end, chopped garlic is added to it.

The same can be done in clay pots. It will be especially tasty if you distribute everything into portions and take pots according to the number of eaters. In this case, we will get a dietary dish; you won’t even have to fry the vegetables.

Recipes for merchant-style buckwheat may not include meat, keep this in mind - there are lean versions of this dish. Then most often it is replaced by mushrooms. Also prepared with beef, pork, chicken or stew.

It’s especially important: this porridge is only good when it’s hot, but when it’s cold it’s not so tasty.

If you fry buckwheat in butter, the dish will acquire an even more pleasant flavor.

By the way, according to Pokhlebkin, buckwheat porridge (which can easily include merchant porridge) takes an honorable second place in the list of the most significant dishes of Russian cuisine. The first is, of course, cabbage soup. During Lent, our grandfathers and grandmothers sat mainly on these grubs, inventing more and more new ways of cooking.