Hello dear hostesses and hosts. Warm greetings to you! 🌞

Today I have merchant-style buckwheat with juicy and soft pork, fragrant, crumbly and very tasty.

I'll tell you a secret that I don't really like buckwheat by itself. But buckwheat like a merchant is a completely different matter! She languishes with meat for a long time, is saturated with its taste and broth, in addition to meat, I also add mushrooms and aromatic spices and ...

You can eat such buckwheat even every day, it completely transforms and turns into an amazingly tasty dish!

I offer you my recipes that will strike down even a person who is cool with buckwheat, I have tested it myself. 😊

Merchant-style buckwheat with pork - recipe in a pan

Ingredients:

• Buckwheat - 550 gr
• Pork - 600 gr
• Bulgarian pepper - 1 piece
• Onions - 1 piece
• Carrots - 2 pieces
• Butter - 30 gr
• Water - 900 ml
• Salt / pepper - to taste
• Basil - a pinch
• Paprika - 1 tsp
• Tomato paste (pulp of 1 tomato) - optional

For cooking, you need to take a frying pan with high sides - a stewpan.

I took the pork shoulder, this is soft meat and has a greasy layer, which guarantees that the dish will turn out juicy, and the meat itself will be very soft. Cut the meat into medium pieces and put on medium heat. I start frying without oil, this allows the melting lard.

Until I salt, so that the meat does not strongly let the juice go and it remains inside. I add it only when the meat "grabs".

In the meantime, the pork is fried, I prepare the vegetables - I chop the onion head, grate two medium carrots on a coarse grater and finely chop the Bulgarian pepper. Bell peppers have a wonderful aroma and flavor, but add them as desired if you like.

The meat is browned and I send the vegetables to the pan.

I fry everything together in butter. You can take vegetable, but butter is more suitable for buckwheat, it gives an additional small fat content, which is very necessary so that the cereal does not turn out dry and fully reveals the taste of buckwheat.

It's time to add spices - ground black pepper (I have a mixture of 5 peppers), paprika, basil. You can add dried onions and garlic for an incredible flavor!

And also I add two tablespoons of tomato paste, mix everything.

I wash the groats and put them in a pan with meat and vegetables. I stir it.

And I fill the contents with clean, filtered water. I salt the "broth" by eye, about a level teaspoon. Be sure to taste the salt to your liking.

Reduce the fire to a minimum and cover the pan with a lid. And for 40-50 minutes, buckwheat languishes on minimal heat.

You need to look after it, make sure that all the water does not evaporate and the bottom does not begin to fry.

After the indicated time, the delicious dish is ready!

It is so crumbly, delicious, with appetizing soft meat pieces, vegetables - unmatched yummy!

In addition to this recipe, I offer a delicious and convenient option in a slow cooker. This miracle of technology is perfect for cooking buckwheat like a merchant. 👍

Merchant-style buckwheat in a slow cooker

The multicooker knows how to "simmer" buckwheat, in much the same way as it happened in Russian ovens. Therefore, I like this method more and also the fact that the cartoon does not need to be followed and the water does not boil away as much as from a frying pan.

Ingredients:

• Buckwheat - 550 gr
• Pork - 600 gr
• Champignons - 300 gr
• Onions - 1 piece
• Carrots - 2 pieces
• Butter - 30 gr
• Water - 900 ml
• Salt / pepper - to taste
• Basil - a pinch
• Paprika - 1 tsp
• Bay leaf - 1-2 pcs

It is worth saying a few words about meat right away. My pork neck is the most tender and juicy part of a pig and works great for this recipe. When frying, the bacon melts and ceases to be felt, but it gives buckwheat the necessary fat content so that the cereal is not dry.

We cut the meat into arbitrary pieces, not too small, because it will fry.

I put the meat in a multicooker bowl (I have a Redmond) and turn on the Fry mode for 30 minutes.

The pork will immediately release a lot of juice, which will evaporate during further frying.

When there is almost no juice left, I add chopped champignons. You can take any other mushrooms. Delicious with porcini mushrooms! With oyster mushrooms too. You can take frozen mushroom mixes. Fortunately, there is so much in stores now! In general, it all depends on your taste.

The mushrooms will also let some juice. We continue to fry the pork and mushrooms in place.

When the juice has evaporated, throw a piece of butter into the bowl and add the chopped onion. You can also use vegetable oil, but buckwheat is very fond of butter. With him, she reveals all her taste. Moreover, remember the expression "you can't spoil porridge with butter"? 😉 Butter emphasizes not only the buckwheat taste, but also the mushroom flavor.

Immediately after the onion, add the carrots grated on a coarse grater. Add salt and fry everything together for just a couple of minutes.

Optionally, add 1-2 tablespoons of tomato paste. I only add when I do it without mushrooms, because its acidity overwhelms the mushroom flavor. But, see for yourself, you can try to add. Still, cooking, in my opinion, is creativity and a constant search for solutions that are right for you.

Turn off the "Fry" program. At this point, you should already have washed buckwheat at the ready.

Usually I buy buckwheat of the highest grade, completely clean, and I have lost the habit of overdoing it. But this time, I was very unlucky.

I took an unverified manufacturer, everything looks good, the packaging is beautiful, 1st grade, GOST, etc. And the groats turned out to be with garbage - mixed with black grains, rice, sunflower seeds and even stones! See for yourself. I haven't seen this for a long time ...

It seems that the manufacturer had everything in a row on the same conveyor, as a result of which there were a lot of foreign inclusions in it. I had to remember my childhood in the 90s, when the whole family sat down to interrupt the buckwheat ...

This photo, when I just started, there was more and, I am sure, that GOST does not provide for the presence of such an amount of garbage in the cereal. I really didn't like it. Therefore, I consider it necessary to show and warn this manufacturer. Because I, for example, will not take this firm anymore.

It took at least half an hour to peel the cereal, and I can finally continue. I spread the washed buckwheat to the meat with mushrooms and vegetables.

I pour the contents of the bowl with filtered water.

We salt the water. I salt on the eye, about 1 tsp. I add basil and paprika and a mixture of peppers.

I cover it all with a lid and set the "Pilaf" mode. It is designed for 1 hour, while first the cartoon will bring the contents to a boil, and the remaining time will simmer it at a low temperature. That's why I like this particular mode.

If you do not have such a regime, then use the modes "Porridge" or "Groats", they should be suitable. If these modes in your multicooker are short, then you can additionally, for 20 minutes, turn on the "Simmering" or "Quenching" mode.

Five minutes before the end, we throw the bay leaf. Mix the finished buckwheat and take out the sheet.

Merchant-style buckwheat with pork and mushrooms ready

Despite my slight difficulties with cereals, buckwheat in a merchant's way came out incomparably!

Fragrant, crumbly, juicy, with very soft pork, which after long languishing melts on the tongue and tender mushrooms.

I serve it hot with greens and delicious pink tomatoes ... mmmm!

These are my wonderful recipes - cozy, homemade and very simple. Even a novice hostess will cope and feed the whole family!

Be sure to try it, write in the comments how it turned out, share with your friends, save on social networks. Bon appetit and see you in new delicious articles!

Buckwheat porridge is a traditional dish of Russian cuisine, familiar from childhood. Buckwheat is cooked with vegetables and meat, in the oven, on the stove and in a slow cooker. Such porridge is healthy and high in calories, which means it is nutritious.

Buckwheat is combined with milk products, especially kefir. This dish is perfect as a second dish. Porridge contains a lot of proteins and carbohydrates.

Merchant-style buckwheat with pork in a slow cooker

The cooking time of buckwheat in a merchant's way with pork is 55 minutes. We recommend taking young beef.

Ingredients:

• 700 gr. meat;
• bulb;
• two sweet peppers;
• carrot;
• 4 tbsp. spoons of tomato paste;
• 3 multi-cups buckwheat;
• two laurel leaves;
• 3 pinches of hops-suneli;
• 1 teaspoon of paprika and corindre;
• 5 multi-cups of water;
• fresh greens.

Preparation:

1. Cut vegetables and meat into small pieces.
2. Fry the meat in oil, in the "Fry" mode, in some multicooker there is a "Deep fry" mode. Cook for 10 minutes, until the meat is browned and place in a bowl.
3. Saute the onion for about 5 minutes, until golden brown and soft.
4. Put carrots with peppers on the onion, cook for another 5 minutes, stirring occasionally.
5. Add meat and tomato paste to vegetables, salt.
6. Put bay leaves, cereals and spices in the buckwheat in a slow cooker like a merchant. Stir and cover with water. Cook for 35 minutes on medium heat or pilaf.
7. Sprinkle the prepared porridge with rolled herbs.

Merchant-style buckwheat with chicken breast

Fragrant and crumbly porridge with chicken is cooked for 50 minutes. You can use ketchup or tomato paste. Porridge will be tastier if cooked in broth.

Ingredients:

• 500 gr. breasts;
• a glass of cereal;
• bulb;
• two tbsp. spoons of ketchup;
• carrot;
• a bunch of dill;
• two cloves of garlic;
• two glasses of broth or water;

Preparation:

1. Season the meat in medium pieces to taste.
2. Finely chop the onion, pass the carrots through a grater.
3. Rinse and dry the prepared cereal using a paper towel.
4. Fry the meat over high heat for 3 minutes, add the onion. Cook for 2 minutes. Add carrots, fry for 5 minutes over low heat.
5. Pour buckwheat for frying. In a separate container, mix the ketchup with water or broth, pour into the buckwheat, stir.
6. Salt and add chopped garlic, after boiling, reduce heat and cook porridge for 25 minutes under a lid. The water should evaporate.
7. Leave the prepared porridge for 15 minutes and add chopped fresh dill.

Ingredients:

• a glass of cereal;
• two bows;
• 220 gr. mushrooms;
• two carrots.

Preparation:

1. Pour water over the cereal and leave for 15 minutes. Drain off any water and grains that have stuck together.
2. Chop vegetables finely and sauté.
3. Boil in salted water, chop coarsely and fry with vegetables for 5 minutes.
4. Add buckwheat and spices to frying, mix, pour in broth or water. The liquid should cover the ingredients by one finger.
5. After boiling, reduce heat and simmer for another half hour under the lid.

Appetizing and very satisfying porridge with tomato paste and meat is an excellent dish for a hearty lunch or dinner.

It will take 50 minutes to cook.

Ingredients:

• 300 gr. meat;
• 250 g cereals;
• bulb;
• one tbsp. spoon tomato paste;
• carrot;
• one teaspoon of sugar;
• fresh dill.

Preparation:

1. Chop the meat and fry in oil, add chopped onion and spices.
2. Cut the carrots into thin strips and add to the meat. Stir and simmer for 7 minutes.
3. Add buckwheat to meat and vegetables, salt, put tomato paste and sugar. Pour in boiled water. The liquid should cover the food by 2 cm. When it boils, reduce heat and cover. Cook for 20 minutes.
4. Add chopped herbs to the finished porridge.

Merchant-style buckwheat with minced meat

Minced meat makes porridge more satisfying and nutritious. It roasts faster than sliced ​​meat, which saves time and allows you to quickly prepare a hearty meal.

The main ingredients for cooking buckwheat like a merchant with pork in the oven are shown in the photo. If you don't have pork, you can use chicken or beef for cooking. If you are a fan of spicy dishes, then it is better to add 2-3 cloves of garlic. I add garlic just for flavor.

We put a frying pan to warm over medium heat, pour a tablespoon of vegetable oil on it. Meanwhile, we wash the pork, remove excess fat layers, cut into small pieces (approximately as in the photo). We send the meat to fry, not forgetting to stir it periodically.

While our meat is fried, let's take care of onions and carrots. We wash them with running water, clean them, wash them again. Cut the carrots into small cubes, cut the onions into small cubes, as shown in the picture. We set the oven to preheat 180 * in normal mode (without convection).

When the meat is fried until half cooked and covered with a golden crust, salt it, add your favorite seasoning (for pork, for meat dishes, a mixture of peppers, etc.) and transfer to a container for cooking in the oven. Please note that a regular baking sheet will not work for this purpose - you need a form with a lid so that the meat and buckwheat can cook properly. I have a ceramic saucepan. Fill the meat with water so that it covers it by about 1 centimeter. And, having covered with a lid, we send our meat to the already preheated oven for further stewing. While the pork is stewing in the oven, fry the chopped carrots and onions in the pan in which we just fried the meat.

Simmer pork for 20-30 minutes. If you use chicken, simmer it less - 10-15 minutes, and beef, on the contrary, take longer, 40-50 minutes. Then add the fried carrots and onions to the meat, squeeze out a clove of garlic, add a tablespoon of tomato paste. If the water has evaporated, pour some more water and again send the dish to stew in the oven for 15 minutes.

While the meat and vegetables are stewed, it is necessary to prepare buckwheat. Buckwheat must be sorted out properly, removed from litter, rinsed twice. To speed up the preparation of the dish, you can prepare the buckwheat in advance and pour it with water a couple of hours before cooking. Then the cereal will swell and cook much faster. So, add the prepared buckwheat to the meat, add some more water (so that it covers the buckwheat by about one centimeter) and again send our dish to the oven for about 30-35 minutes. If you filled the buckwheat with water in advance, 10-15 minutes will be enough. Take the finished dish out of the oven, add 50 grams of butter, mix, cover, wrap the saucepan with a towel and leave it to languish for another five to ten minutes.

Merchant-style buckwheat is a stewed porridge made from cereals with the addition of pieces of pork and fried vegetables. Delicious and easy to prepare, this dish is ideal for a hearty lunch or dinner.

Proven step-by-step recipes for buckwheat with meat, useful tips for choosing products and cooking secrets are collected in this material.

A primordial Russian dish accessible to everyone

In Russia, buckwheat has always been loved for its simplicity in cultivation and simplicity in cooking. "Queen of groats" or "mother-buckwheat" - this is how the peasants called this product, which was a frequent guest of the everyday table.

Noble nobles, boyars, merchants also did not refuse porridge, but they already added meat to it, more often pork. Ordinary people could not afford such a luxury, so cereals with meat were called "in a merchant's way."

This dish is primordially Russian, the recipe of which has survived to this day practically unchanged. Having prepared this treat with pork, you can join the real Old Russian cuisine, and by adding new ingredients to it, you can give a new life to the classic treat.

Who will benefit from this hearty meal?

ITS can be called a perfectly balanced recipe in which proteins, fats and carbohydrates are well combined and complementary to each other - the three main nutrients for normal life.

Groats are slow carbohydrates that give a person energy. It has many beneficial properties for the body, including: normalization of metabolism, lowering the level of sugar and harmful cholesterol in the blood, assimilation of vitamin C, removal of toxins, heavy metal salts.

Buckwheat is an environmentally friendly product, since it is not treated with pesticides when grown. Groats are well absorbed by the body and are suitable for dietary, medical nutrition.

Meat is the main source of proteins and complete protein, which is used by the body as a building material for cells and tissues, to maintain the immune system, hormone synthesis, muscle contraction and oxygen delivery at the cellular level.

Vegetable oil is responsible for the healthy unsaturated fats in the dish. If unrefined olive oil is used in the recipe, then strengthening the walls of blood vessels, heart muscle, connective tissues of the body, improving the condition of the skin, hair and nails are added to the useful properties of the finished product.

The only case when it is worth refusing to eat a dish is diseases of the gastrointestinal tract, in which, on the recommendation of the attending physician, fiber and dietary fats are prohibited.

Cooking time and recipe complexity

The cooking technology is very similar to cooking pilaf, with the difference that buckwheat is used instead of rice. The cooking time of a dish largely depends on what kind of meat and method is used.

The fastest options are buckwheat with chicken and minced meat (about 20-30 minutes), you will have to wait much longer, choosing porridge with pork, in a slow cooker or in the oven (40-50 minutes plus time for simmering).

Consider also the time for preparing food: washing cereals, meat, peeling and cutting vegetables.

What products are best for a dish

Proper preparation of ingredients is almost the main thing in the cooking process. It is best to do the preparatory work in advance so as not to be distracted during the cooking process - so nothing will burn, and the result will be decent.

The main component - kernel buckwheat, needs to be sorted out from bad grains, rinsed in running water. If you want to save time, pour boiled water over the cereal overnight, and in the morning drain the remaining liquid and add to the bulk. The porridge will be ready in 10 minutes and will turn out to be boiled.

There are also nuances in the preparation of meat. If you like a drier version, remove all films, fat and veins from the pieces of pork or beef, use chicken fillets.

For juicy porridge, leave some fat on the meat, or prefer chicken drumsticks. It is better to cut the meat into large pieces into several bites so that the taste is not lost in the finished dish.

It is easy to experiment with the ingredients in this recipe: a good combination will turn out with turkey, young veal, even with sausages or smoked sausages for those who have very little time to cook. Vegetarians will appreciate the variation with mushrooms - you can use mushrooms, oyster mushrooms or champignons.

How to quickly and tasty cook buckwheat like a merchant

The main advantage of the dish is the availability of ingredients and ease of preparation. For 3-4 servings of treats you will need:

• buckwheat groats - 200 g;
• pork - 500 g;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. l .;
• sugar - ½ tsp;
• water (broth) - 2 tbsp.;
• olive oil (for frying) - 1 tbsp l.
• butter - 20 g;
• salt, pepper, seasonings to taste.

For languishing, it is better to take a thick-walled stewpan or a heavy cast-iron pan - this way all the components will warm up evenly from all sides, the porridge will turn out to be juicy, aromatic, and very tasty. A detailed description of the preparation is provided in the step-by-step guide.

Step 1. Peel the carrots and onions. Grate the carrots on a coarse grater, chop the onion in medium pieces. Pour olive oil into the pan. Fry the onions over medium heat. When it becomes transparent, send the carrots next and fry until golden brown.

Step 2. Wash the meat, remove the films, veins, pieces of fat and cut into large pieces. Pour olive oil into a saucepan or saucepan. When it warms up, add the meat. Fry over medium heat until golden brown, turning occasionally.

Step 3. Put meat and fried vegetables into a thick-walled saucepan. Top - washed and sorted buckwheat.

Step 4. In a separate container, mix 3 tbsp. l. tomato paste with two glasses of water, add half a teaspoon of sugar. Pour buckwheat. Add salt, black pepper and bay leaves.

Step 4. Bring buckwheat to a boil over high heat. Reduce the flame to minimum and simmer the porridge for 30-40 minutes under a closed lid.

Step 5. Turn off the stove. Put a piece of butter on the buckwheat, mix, sprinkle with fresh chopped herbs. We serve.

The nutritional and energy value of a dish varies significantly depending on what kind of meat is used. Average energy value is 130 kcal.

The main variations of the recipes indicating the content of proteins, fats, carbohydrates in grams and kilocalories per 100 g of the finished product are shown in a comparative table, which is convenient for people who are on a diet or looking for health.

Other variations of the treat

It seems like a simple treat made from the available ingredients is difficult to prepare differently every time. But this does not apply to this recipe. Change the ingredients, add your favorite spices, seasonings, or do away with them altogether - and each time you will surprise guests and family members with a new treat.

Merchant-style buckwheat with minced meat

With minced meat, the porridge has a homogeneous and delicate texture. The cooking procedure is traditional: first, fry the minced meat, then, when it is almost ready, add finely chopped onions and carrots.

Fry everything until golden brown. Add buckwheat, spices and broth. Simmer over low heat for half an hour under a closed lid. It is better to serve buckwheat with minced meat with herbs.

Pork dish

Prunes will add interesting oriental notes to everyday buckwheat with pork. First, it must be rinsed and soaked in clean water, cut into strips. Add prunes, black pepper, nutmeg to a stewpan with fried pork and vegetables, mix.

Add buckwheat, fill with broth and bring everything to a boil without a lid. Reduce the fire, close the lid and simmer for another 30 minutes.

Chicken Diet Recipe

Chicken groats are a quick, low-calorie interpretation of a hearty meal. Wash two chicken fillets, peel them of films, dry them with a towel and cut into large pieces.

Fry in a pan with a drop of vegetable oil over medium heat. As soon as the chicken starts up the juice, add large grated carrots and 2 chopped onion heads to the pan.

Fry until browned. In two glasses of chicken broth, dissolve 3 tbsp. l. tomato paste or canned tomato puree, add salt, pepper, Provencal herbs, chicken seasonings.

Put a glass of washed buckwheat in a frying pan, fill everything with broth, bring to a boil. Then we reduce the heat and simmer for 40-50 minutes. Turn off the stove, mix the layers and leave the dish to cool under a closed lid for 15 minutes.

How to quickly and without hassle make a dish in a multicooker

To taste, the food cooked in a multicooker will be very similar to a treat from a real Russian oven. You will have to spend a little more time, but the result will not disappoint. You will need: 300 g of cereals, 500 g of pork, 2 onions, 2 carrots, 2.5 tbsp. water, 200 g of champignons, garlic, spices.

In the multicooker bowl in the "Fry" mode, fry the diced meat. When the pork turns white, add grated carrots, chopped onions and garlic. Cook for 7-12 minutes - the meat should brown, the vegetables should become transparent. We peel the champignons, cut them into 0.5 cm thick slices.

We wash the kernel to clean water. Put mushrooms and meat in the multicooker bowl, pour 2.5 cups of water, put bay leaf. In the "Porridge" mode, simmer for 40 minutes, then, without opening the lids, keep in the heating mode for another 30 minutes.

Stewed buckwheat in the oven

The oven is a convenient option for those who want to save time and energy while preparing dinner. For this recipe, it is important to choose the right container for baking: a roaster, glass or ceramic dish with lids will do. Fry 300 g of pork in a pan until half cooked, add onion cut into half rings, carrots in strips.

On the duck, we shift the meat with vegetables, pour a glass of washed kernels on top. Pour 2 cups of broth on top, add spices, bay leaf. We close the roaster with a lid and send it to the oven preheated to 220 degrees for 50 minutes. Put a piece of butter in the finished dish, serve it to the table.

The original version without meat

If, for a good reason, you cannot cook a treat with meat, try the vegetable option, it is no worse. Eggplant will serve as a source of protein, which will complement the taste of porridge. To prepare for frying carrots and onions, add pre-fried eggplant slices.

Then put 2-3 tablespoons of tomato sauce, stir, add 1 glass of buckwheat and 2 glasses of broth. Bring everything to a boil, reduce heat and simmer in a closed skillet for 15–20 minutes. Serve with sun-dried tomatoes, peppers and olives.

How to cook buckwheat in a cauldron

To prepare 4 servings: wash half a kilogram of pork, dry, cut into large pieces. Add a piece of butter to a cauldron well heated at maximum heat, pour out the meat.

Reduce heat to medium and fry pork until golden brown, stirring occasionally. In another frying pan, fry 2 finely chopped onions, 1 large carrot, cut into cubes. Put the finished frying in a cauldron for meat.

The next layer is a glass of sorted, washed cereals. In a separate container, mix tomato paste or 2 tablespoons of ketchup with two glasses of water.

Put a pinch of sugar to remove the acid from the tomatoes, mix and pour in buckwheat. At this stage, salt, pepper, add your favorite seasonings.

Simmer in a cauldron without a lid over medium heat until the water is equal to the level of the cereal. Then we reduce the heat to the minimum and simmer for 20-25 minutes in a closed cauldron. Mix the finished dish, serve with herbs.

Vegetarian Lean Mushroom Recipe

At the same time, a satisfying and easy recipe will succeed regardless of what to choose: champignons, honey mushrooms or porcini mushrooms. It is better to give preference to fresh mushrooms: frozen ones give less taste, and with dried ones the dish will not come out so juicy.

Consider also that mushrooms, for example, shrink in size when fried and release liquid. Mushrooms should be cut into 0.5 cm slices and fried with onions and carrots until soft. Otherwise, the procedure does not differ from other recipes.

Buckwheat in a merchant's way - a video recipe with step-by-step instructions

A detailed description of the technology for preparing porridge with comments from an experienced chef is in the video recipe. By using this video tutorial, you will avoid any hurtful mistakes and prepare a hearty lunch or dinner quickly and easily.

Cooking secrets and useful tricks

The dish will turn out to be especially tasty if you apply some tricks and secrets of experienced housewives:

1. A good choice of beef for this dish is the adrenal portion. It is soft, juicy and quick to cook.
2. It is better to use a kernel, and not done it. In the second case, there is a risk of getting a homogeneous mess, and not boiled, crumbly porridge.
3. You can deliciously cook cereals with meat not only on the stove and in a multicooker, but also in the oven: in a sleeve or in pots.
4. Water can be safely replaced with vegetable, chicken, meat broth.
5. When cooking in the oven, do not use pans, aluminum pots, or other utensils that are not intended for use at high temperatures.

By adhering to these simple rules, you can prepare a very tasty dish.

Hello again, dear chefs! Buckwheat is especially loved by many housewives. Thanks to simple ingredients, the dish turns out to be not only tasty, but also very budgetary.

The dish combines healthy cereals, delicious gravy, vegetables and soft.
Today I will show you how to prepare this wonderful dish in several ways. So let's get started.

To make buckwheat tasty and aromatic, consider the following points:

1. Sort the groats thoroughly and rinse well.
2. Take water twice as much as cereals.
3. The dish should be prepared.
4. The dish is best cooked in a slow cooker, in a cauldron, or even in pots.
5. To make the porridge crumbly, you can fry it in advance in a dry frying pan or pierce it in the oven.
6. Buckwheat should be cooked over low heat.

To do this, you need the following ingredients:

• 200 grams of pork;
• 300 gr of cereals;
• 8 -9 ;
• small onion and carrot;
• a tablespoon of vegetable oil;
• half a liter of ordinary water;
• a mixture of peppers and salt.

If desired, you can add fresh herbs and bell peppers. You will need thick-walled dishes for cooking.
You need to cook like this:

1. Cut the pork into small pieces.
2. Wash and peel the carrots, then grate them.
3. Finely chop the onion into half rings.
4. Cut the mushrooms into large pieces.
5. Fry the pork pieces until golden brown, and then add salt and pepper.
6. Add the onions and carrots to the meat until the vegetables are tender, then add the mushrooms and fry them together for about 5 minutes.
7. Then add the buckwheat and stir. You can add more spices.
8. Fill the food with water and cover with a lid. You should cook for another 20 minutes.

Multicooker recipe

In a slow cooker, you can make porridge with stew, breast or pork. Instead of water, you can make magga broth.

For the recipe, you will need the following products:

• 0.5 kg of pork;
• 1 onion and carrot;
• multi-glass of cereals;
• 2 multi-glasses of hot water;
• butter;
• seasonings, salt and lavrushka.

Cooking consists of the following stages:

1. Divide the pork into large pieces. Fry the meat in oil for 20 minutes under a closed lid. In this case, you can use the baking mode.
2. Peel the carrots and onions, then cut them into cubes and add to the meat. Cook the food for 10 minutes.
3. Rinse buckwheat and put in a slow cooker. Then add the seasoning, salt and bay leaf.
4. Fill all components with water.
5. Turn on the pilaf mode.

Buckwheat with pork in tomato sauce

An unusually tasty porridge will turn out when adding tomato sauce.

For cooking, prepare the following foods:

• 500 grams of pork;
• 1 head of onion and carrot;
• 50 grams of butter;
• 400 gr of cereals;
• a tablespoon of tomato paste and vegetable oil;
• seasonings, salt and a clove of garlic.

Cooking should be like this:

1. Place a spoonful of vegetable oil in a thick-walled pan. Cut the meat into small pieces and put them to fry. In this case, it is necessary to stir it periodically.
2. Then rinse the vegetables with water. Cut the carrots into strips and the onions into cubes.
3. Preheat the oven to 180 degrees.
4. After frying the meat, it should be salted and transferred to a special container for the oven. In this case, you can also use a mold with a lid.
5. Fill the pork with water so that it covers the meat by about a centimeter. Then simmer the dish in a preheated oven.
6. Fry onions and carrots in a pan.
7. After the meat has been stewed for about half an hour, add fried onions and carrots, garlic and a tablespoon of pasta to it.
8. Then water can be added so that all components are filled evenly with water. Simmer for 15 minutes.
9. Rinse the buckwheat thoroughly and add it to the meat. In this case, buckwheat should be covered with water by about a centimeter.
10. The food will be ready in half an hour.

Put a piece of butter in the finished dish and mix everything well again. The dishes with porridge must be covered with a towel and darkened. minutes 12-15.

Try different recipes. For example, for. It must be fried along with vegetables, and then combined with buckwheat.

Cook new meals often to delight your family. Simple recipes made from inexpensive ingredients will help diversify your traditional menu.

Until next time, dear friends!