Buckwheat porridge with buckwheat water - 17 cooking recipes

The classic way to prepare buckwheat porridge is by boiling it in water. All other ingredients are added to it after, for example, milk or cream, vegetables fried in oil, meat. The ideal porridge is obtained by measuring one portion of buckwheat and two portions of water. Add 2 tablespoons of vegetable oil to the water, which will create a thin film on the surface, and the porridge will turn out more tender and crumbly. It is ready when all the liquid has boiled away. Then cover the porridge with a lid and let it simmer for about ten minutes. Serve hot with a piece of butter, milk, vegetables or something else.

Fans of healthy eating generally refuse to cook this cereal - they soak it overnight, and in the morning they simply bring it to a boil in a matter of minutes.

Buckwheat porridge after cooking may turn out crumbly or viscous. Viscous buckwheat is usually cooked a little differently: buckwheat is poured into boiling water, the heat is reduced, the pan is covered and simmered until tender. To be sure, you can take chaff - it tends to boil down to a viscosity. In the past, buckwheat porridge was simmered in the oven for a long time, sometimes for several hours.

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