Buckwheat porridge at the stake, methods and recipes for making buckwheat porridge in a pot over the fire of the fire.

After time actively spent in nature, appetite increases. At the same time, to satisfy hunger in nature, not only barbecue or barbecue is good, but also simple buckwheat porridge cooked in a pot over a fire. The methods for making porridge are quite simple, and even the most fastidious gourmets will appreciate its taste. 

Buckwheat porridge at the stake, methods and recipes for making buckwheat porridge in a pot over a fire.

Simple buckwheat porridge.

Required: 200 g of buckwheat, 100 g of fat, 1 onion, salt. Rinse the previously prepared buckwheat with boiling water and fill the pot with 3/4 height. Cut fat into even small slices and add finely chopped onion to it. Put lard and onion in a bowl with buckwheat, pour hot water, mix thoroughly, salt and put on fire. Cook porridge for 40-45 minutes, closing the lid.

without any fat) pour into a pot, fill with cold water and put on fire. As soon as the water boils, carefully drain all the water, holding the cereal with a lid. Then add milk and bring porridge to a boil. After 10 minutes, salt and add sugar. Cook for 10 minutes. Pour the prepared porridge with melted butter or add milk to taste.

Buckwheat porridge with stew.

Required: 2 cups of buckwheat, 1 can of stew, 1 small onion, salt. Pre-prepared buckwheat (sorted, washed with boiling water and dried in a frying pan without oil), put in a pot and pour cold water (2.5 cups). When the water in the pot begins to boil, salt and add half the banknote, cover with a lid. After 30 minutes, on top of the buckwheat porridge, put the remaining stew mixed with chopped onions, and leave the porridge on the fire for another 7-10 minutes.

Buckwheat porridge can be friable, viscous or liquid. If you prefer crumbly porridge, then for each glass of buckwheat you need 2 cups of water. If you prefer viscous buckwheat porridge, then 2.5 cups of water should be taken for each glass of buckwheat. For liquid porridge, at least 3–3.5 glasses of water is needed.

Buckwheat porridge with sausage.

Required: 2 cups of buckwheat, 200 g of boiled sausage, 100 g of butter, salt. Put the prepared buckwheat (washed with boiling water and dried in a frying pan without oil) in a pot and pour boiling water (2.5 cups). Salt boiling water, add bay leaf, spices to taste and cook for 35 minutes. Meanwhile, cut the sausage into cubes and add to the porridge. After you add the sausage, you can put out the fire, and leave the pot to go on the coals.

Buckwheat porridge with bacon and onion.

Required: 2 cups of buckwheat (kernel), 3 cups of water, 100 g of bacon, 2 onions, 2 cubes (beef or chicken) broth. Throw cubes of broth into boiling water when they dissolve, add buckwheat groats there, mix. Stir occasionally, cook porridge for 10 minutes. Then put in it finely chopped thin slices of bacon and chopped onion. Cook porridge for another 10-15 minutes, until thickened.

Buckwheat porridge with mushrooms and sour cream.

Requires: 1.5 cups of buckwheat, 4 cups of water, 100 g of salted or pickled mushrooms, 2 eggs, 200 g of cream, salt. Pour the boiled and washed buckwheat into boiling water. Cook over low heat, lid for 10 minutes. Cut the mushrooms into small pieces and add to the porridge. Beat the eggs and mix with buckwheat. Pre-salted, put the porridge on a small fire for 10 minutes.

Buckwheat porridge will be even more delicious if, instead of salted or pickled mushrooms, you add pre-boiled and then raw mushrooms fried with onions. All this can be done at home, and then put the mushrooms in a jar and add to the porridge.

Buckwheat porridge with meat.

Required: 2 cups of buckwheat, 200 g of boiled meat, 1 small onion, 1 cube of pork or beef broth. Pour the boiled and washed buckwheat into boiling water. Cook over low heat, lid for 10 minutes. Then put the cube of the broth, after 1-2 minutes, stir. Pre-cooked and chopped meat (pork or beef) and a small peeled and washed onion, add to the porridge. Close the lid and cook over low heat. When the buckwheat is ready, put the porridge for 15 minutes in a warm place.

Sweet buckwheat porridge.

Requires: 2 cups buckwheat, 2 eggs, 4 cups milk, 1 tbsp. l butter, 2 tbsp. l heavy cream, 4 tbsp. l sugar, 1 tbsp. l honey, salt. Rinse the prepared buckwheat and pour into boiling salted milk. Cook in buckwheat crumbly porridge, add some butter in it and cool. When the porridge has completely cooled, again thoroughly mash it with a spoon and add honey.

Whip cream with sugar. Then beat two egg yolks, stir them with whipped cream, put on a fire and, stirring constantly, heat until thickened. The porridge dressing is ready. It remains only to pour it with the finished dish and serve the table. If you wish, you can decorate porridge with several wild berries..

Buckwheat Porridge.

Requires: 1.5 cups of buckwheat, 4 cups of water, 3 tbsp. l sugar, 1 cup sour cream or heavy cream, 3 tbsp. l raisins, vanillin. Pour the buckwheat groats in the boiling salted water and cook over low heat for 20–25 minutes. After that, when the water boils, add sugar, raisins and cream or sour cream to the buckwheat porridge, and then vanillin. Stir everything thoroughly and cook over low heat or over charcoal for about 5-10 minutes.

Buckwheat porridge with apples.

Requires: 1.5 cups of buckwheat, 4 cups of water, 3 apples, 1/2 cup of any berries (strawberries, strawberries, currants, raspberries), 2 tbsp. l butter, 2 tbsp. l sugar, 2/3 cup cream. Pour the boiled and washed buckwheat into boiling salted water, cook on low heat for 20 minutes. Peel the apples, cut into small slices and mix with porridge. After 5-7 minutes, put in the porridge butter, sugar and stir. If consumed, add cream to porridge.

Based on the book Dishes for a picnic.
Kolosova S.

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