Buckwheat is not only porridge or side dish, but also the main component of the mass of other wonderful dishes. For example, you can make fragrant thick soup, hearty cutlets or a tender casserole from your favorite and popular cereal.
Pick your recipe
Thick buckwheat soup
Ingredients:
- 200 g of buckwheat;
- 1 small chicken leg;
- 1.5-2 liters of water;
- 1 carrot;
- 1 onion;
- 2 medium potatoes;
- 1 bay leaf;
- 3-4 peas of black pepper;
- salt;
- vegetable oil;
- 20 g of parsley.
Put the ham in a medium saucepan, fill with water and put on a strong fire. Bring it to a boil and drain immediately. Rinse chicken leg under running water, return to heat-resistant dishes, pour 1.5 or 2 liters of water, depending on how thick the soup you want to get at the end of cooking. Cook the bird for 35-40 minutes, periodically removing the resulting fatty foam with a slotted spoon.
Annealing buckwheat allows not only to make its taste brighter, but also to prevent it from boiling too much in the soup, turning it into a sticky porridge.
Peel the onion and chop finely, grate the carrots. Heat the vegetable oil and cook it by frying one onion first, and then with the carrots until soft. Cut the peel from the potato and cut it into small cubes or slices. Wash the buckwheat, discard in a fine-meshed colander and calcine in a frying pan without oil for 5 minutes.
Remove the chicken from the broth, separate the meat from the bones, put it back in the pan and increase the heat. Enter there the frying, potatoes and cereals, drop the bay leaf, peppercorns, add salt to taste and cook the dish for 10-15 minutes. Set aside buckwheat soup and let it brew for 20-30 minutes. Pour it into plates and add parsley to each chopped greens.
Buckwheat cutlets
Ingredients:
- 2 tbsp. buckwheat;
- 3.5 tbsp. water;
- 1 chicken egg;
- 1 small onion;
- 1 clove of garlic;
- 30 g of butter;
- 1 tbsp mayonnaise;
- 100-150 g breadcrumbs;
- salt;
- vegetable oil.
Boil water in a saucepan or saucepan. Pour the washed cereal, 1/2 tsp. salt and simmer over medium heat under a lid until completely absorbed, as in a garnish. Combine the porridge with butter while it is still hot, mix and let cool. Remove the peel from the onion, cut it into quarters and crank it in a meat grinder along with buckwheat and a clove of garlic. You can also grind everything in a blender, then the stuffing will be even more tender.
Stir in the resulting mass chicken egg, mayonnaise, add salt if necessary. Form the same balls, squeeze them to a cutlet shape, roll in breadcrumbs and fry on both sides until golden brown.