Buckwheat merchants - 13 recipes

Great taste and value of buckwheat are undeniable. It contains a whole storehouse of minerals and vitamins that are vital to the body. Due to this, buckwheat dishes are considered priority in the diet of the daily menu. Buckwheat recipe is especially popular. This dish of crumbly cereals, completely saturated with aromatic gravy with spices, and pieces of fried meat, mushrooms or minced meat is preferred by even those who do not feel special love for the product. Food got such an advantage for its unsurpassed taste.

The story of the appearance of the dish

The seeds of such a plant as buckwheat have been called buckwheat in ancient times in Russia. This is connected, as the chronicles say, with its origin, namely with the fact that it came to Russian lands with Greek monks, who began to cultivate it in our fields. Useful and tasty cereal quickly fell in love with Rusichs and rightfully took the “royal” place in the menu. In those days, cereals made from this queen of cereals were considered the most delicious dish, which was always present on tables and in peasant huts, and in the towers of the nobility. Only it was prepared in different ways.

The rich estate, unlike commoners, did not eat empty porridge, but with the addition of meat or other suitable ingredients. Buckwheat recipe in a merchant way, as they began to call a gourmet dish, accessible only to the nobility, came down, passed from word of mouth to the present.Now, along with the classic recipe, there are many interpretations of a delicious dish, and in each of them the taste undergoes some changes depending on what components were used to prepare it.

Benefits, calories

The usefulness of buckwheat for the human body is undeniable. It has long been justified by both nutritionists and doctors.

The use of dishes containing this cereal contributes to the following positive features:

• enhances the production of serotonin, the so-called hormone of joy. Thanks to this, a person who regularly uses buckwheat always has a great mood;
• increases psycho-emotional stamina;
• affects the stimulation of the brain.

It is worth noting such factors as an increased content of vegetable protein in sin, similar to animal, but absorbed much better, and amino acids necessary for the life of the body, and almost the full complex of vitamin groups. Appreciate dishes and people who monitor their own weight. This is due to the fact that it has a fairly low calorie content - only about 90 kilocalories per 100 grams of product.

These figures refer to cereals simply boiled on water, and the buckwheat recipe merchants have slightly different indicators. They are calculated depending on which particular ingredient was used to prepare the dish. Due to the fact that the article mentions several cooking methods, the calorie content of the finished product will be indicated in front of each of them.

Classic buckwheat recipe

 

To begin acquaintance with this magnificent dish follows precisely from this interpretation, which we inherited from our ancestors. Its calorie content, provided that pork is used without fat, such as ham, is 100 kilograms per 100 grams of finished product. For the preparation of this variety does not need any scarce foods.

Everything that may be required is found in the refrigerator of any, even not very thrifty housewife, namely:

• 500 grams of pork. For this dish, both fatty and lean parts of the carcass are taken. It all depends on preferences;
• one and a half cups of sorted and washed buckwheat;
• large onion head;
• a couple of carrots (grams 200-250, no more).

These are the main ingredients. In addition to them, vegetable oil for frying, salt and favorite spices are needed. The cooking process is so simple that even housewives, who only comprehend the basics of cooking, can cope with it. The whole difficulty lies in the preparation of meat. All unnecessary things are cut off from it - various films and veins, washed well under running cold water and cut into small cubes, the size of which is approximately 2 × 2 centimeters.

When the main ingredient is ready, heat a small amount of oil in a cauldron or pan and fry vegetables, onions and carrots. They must be pre-cleaned and cut into small cubes. As soon as they get a golden color, remove them from the pan to the plate, and put the meat in it and fry with constant stirring until a brown crust appears (about 5 minutes). At this time, add spices to the pork, salt to taste.

As soon as the meat is well browned, we return the pre-fried vegetables to the pan, pour the buckwheat groats on top and pour in cold water so that it covers the top layer by 1.5 centimeters. Now, in a future dish, you can add a small amount of salt, as well as garlic lovers and this spicy vegetable, previously finely chopped or crushed. As soon as all the ingredients are collected, bring them to a boil, reduce the heat to a minimum and leave to simmer for half an hour. After this time, it is not recommended to immediately open the lid - the dish needs to be infused for about 5-10 minutes.

Buckwheat merchant with minced meat

 

A dish prepared according to this recipe can be a great dinner for the whole family.It will also please friends who accidentally looked “at a light”, and it should immediately be said about its low calorie content - 100 grams of royal food contains only 141 calories. Boiled buckwheat with minced meat and vegetables is considered one of the most delicious recipes for this porridge. Both adults and children love him. The ingredients for buckwheat in a merchant style with minced meat are the same as for the classic version, with one small exception - instead of a piece of pork, any meat minced in a meat grinder is used.

The cooking process is very simple and will not take the hostess extra time:

• buckwheat is sorted out, placed in a sieve and thoroughly washed under running water;
• clean buckwheat must be calcined for 5 minutes in a dry pan;
• while the buckwheat grains undergo heat treatment, finely chopped onions and grated carrots in a large frying pan should be passaged in vegetable oil;
• after acquiring a yellowish tint by vegetables, tomato paste and minced meat are added to the pan, all components are well mixed and cooked together for several minutes;
• in fried vegetables with minced meat, put washed buckwheat, salt, spices, pour boiling water so that it covers all the ingredients on your finger, mix thoroughly, bring to a boil and reduce the heat to a minimum, tightly covering the future dinner with a lid.

The dish should languish over low heat for half an hour, after which finely chopped garlic is added to it, mixed and served hot, sprinkled with finely chopped herbs.

Buckwheat merchant in pots

 

This recipe of Russian cuisine is the oldest. According to him, dishes worthy of the king's tables were prepared, or "evaporated," as they said in those days, in ovens. They later became known as "Russian." Nowadays, instead of stoves, electric or gas ovens are used to prepare this delicious food. The rest of the cooking technology, which contains only 124 kilocalories per 100 grams, has remained the same as many centuries ago, and consists in the following:

• stew meat. Since this version of Old Russian food involves the use of beef (200 grams will be required for 4 servings), it will take at least half an hour to pre-cook it;
• while the meat is being stewed, in a small amount of vegetable oil, fry a half of finely chopped large onions and one coarsely grated carrot;
• the next step is the preparation of buckwheat. Croup (one and a half glasses) should be sorted out, rinse well and boil until half cooked.

After all the semi-finished products are ready, proceed to the final stage of preparation. At the bottom of the pots (they will need 4 pieces, since this number of products is supposed to prepare four servings) we spread the meat. Garlic lovers can squeeze a pair of cloves of this hot vegetable into each pot. The next layer is fried vegetables. They are slightly salted.

The final stage of preparation is the coating of ingredients collected in pots of buckwheat cooked until half cooked. A little water is poured from above, all the contents are mixed well, the pots are closed with lids and for half an hour they are sent to the oven preheated to 250 degrees. The dish is served at the table in the same dish in which it was cooked, which gives the dish some piquancy and originality.

Buckwheat merchants with mushrooms

 

This is another recipe of excellent Old Russian food in terms of taste. It will be appreciated not only by those who prefer not to eat meat products, but also born meat eaters. When preparing a dish containing 124 kilocalories per 100 grams of the finished product, it is acceptable to use both fresh seasonal mushrooms and frozen champignons. Instead of water, vegetable, chicken or meat broth is added if desired.

The cooking technique is as follows:

• a glass of buckwheat is sorted, poured for 15 minutes with cool water, after which all the pop-up grains merge;
• vegetables, onions, medium-sized carrots, taken in 2 pieces, are cut into small cubes and fried in a small amount of vegetable oil until soft;
• mushrooms, 200 grams, are boiled in salted water, if fresh, or thawed, cut into small pieces, added to the pan to the vegetable mixture and fried together for another 5 minutes;
• after this time, prepared buckwheat, pepper and salt are added to the prepared product, mixed and poured with water or broth so that the liquid covers all the ingredients on your finger.

Further cooking consists in bringing the dish to a boil, reducing the heat to a minimum and languishing it under a tightly closed lid for half an hour. After this, buckwheat, in a merchant style with mushrooms, is laid out on portioned plates, sprinkled with finely chopped greens and served hot. Due to the fact that mushrooms, like buckwheat, contain a large amount of vegetable protein that can completely replace meat, this dish is perfect for diet or diabetic nutrition.

Buckwheat in the oven

A dish prepared according to this recipe is an excellent variation of a hearty dinner for those housewives who, due to circumstances, cannot spend much time at the stove. The main stage of preparation will take place directly in the oven, without the active participation of a woman. A huge plus that buckwheat has in a merchant way in the oven is that porridge, thanks to half an hour of languor, turns out to be rich and magnificent.

The best option would be to use beef, but a good result can be obtained by adding chicken, turkey, rabbit or pork to buckwheat. It depends on the personal preferences of the hostess. Most often, the dish is cooked with chicken. Its calorie content is a little more than 200 kilocalories per 100 grams of the finished product. It all depends on what meat was used in the preparation of the food.

The cooking process is as follows:

• the selected meat (half a kilogram) is cut into small even slices and fried in a very hot skillet for 5 minutes before browning;
• then onions and bell peppers, chopped into small cubes, as well as carrots grated on a coarse grater, are added to it. The frying process continues for several more minutes, until the vegetables become soft;
• the ingredients prepared in this way are laid out in a duckweed, put on top the washed and washed buckwheat, add salt, spices and pour water so that it slightly covers the main components of the future dish.

On this, the cooking process, requiring the direct participation of the hostess, is over, and the dishes are sent for half an hour to the oven, heated to 250 degrees. After this time, the delicious porridge is laid out on portioned plates and served to households languishing from the aromas floating in the air.

With chicken

This recipe is considered the easiest. But, despite the ease of preparation, buckwheat in a merchant style with chicken is a very appetizing and satisfying meal. It will certainly become a favorite dinner option for all family members. In composition and taste, buckwheat porridge with chicken meat resembles pilaf. Its calorie content will be only 121.4 kilocalories per 100 grams of the finished product. This is the case when the hostess uses exclusively breast, and not chicken legs.

The technology for its preparation is as follows:

• a glass of buckwheat is prepared in the same way as in previous recipes;
• 300 grams of chicken fillet is cut into small pieces and fried in a hot pan for 5-7 minutes;
• then vegetables are added to the meat - finely chopped onions and carrots grated on a coarse grater. They will need 1 piece of medium size;
• the ingredients in the pan must be salted to taste and seasoned with spices. A very good option would be to add dried basil and crushed cloves of garlic;
• after 3-4 minutes, pour the tomato paste diluted in water into the pan for vegetables (2 tablespoons per glass of liquid);
• buckwheat is laid out on top, everything is mixed, tightly closed with a lid and stewed for a minimum of half an hour. Several times during cooking, the dish must be mixed.

After 30 minutes, buckwheat absorbs all the water with a tomato and turns into a delicious porridge, which is not a shame to serve to the table even when guests are in the house.

With beef

 

This dish is attractive not only for its taste, but also for the lack of any difficulties in the cooking process. Calorie content - 154 kilocalories per 100 grams of product. Buckwheat merchants with beef will be more delicious if you use young beef meat. It should be taken slightly frostbitten, this will facilitate the cutting process.

Cooking is as follows:

• meat (for 4 servings should be taken 200 grams of beef) is cut into small cubes, onions and carrots in a small cube, and a glass of buckwheat is soaked for half an hour in cool water;
• vegetables are placed in a pan with vegetable oil and passaged until soft;
• chopped beef pulp is added to the finished vegetable passivation. The process of co-frying these products continues over high heat until the meat is set;
• prepared buckwheat is laid on top of the prepared semi-finished product, salt and spices are added to taste, everything is filled with water so that it slightly covers the products.

The further cooking process is identical to those described above. Buckwheat is prepared in merchants with beef in pots or ducklings. The appropriate method is chosen at the discretion of the hostess.

Buckwheat recipe for merchants with pork in a pan

Buckwheat porridge with pork meat is considered traditional, since it was he who was loved most of all in the houses of the old Russian nobility. Most modern housewives prefer to cook in a pan. The recipe is very popular, in which, in addition to the ingredients listed above, tomatoes are used. They are in some cases replaced with tomato paste. This version of buckwheat porridge has the highest calorie content. 100 grams of the finished product contains a little more than 250 kilocalories.

The step-by-step preparation of a dish such as buckwheat with pork merchants consists of the following steps:

• prepare onions and carrots (they should take 2 pieces of medium size) as in the previous recipes and pass in a frying pan in a small amount of vegetable oil;
• add pork chopped into small cubes to vegetables and continue to fry until half-cooked meat;
• in a prepared semi-finished product is placed a small chopped tomato or 2 tablespoons of tomato paste, salt and spices are added to taste, a clove of garlic is squeezed out, everything is covered with prepared buckwheat and poured with hot water so that it slightly covers the contents of the pan.

After boiling, the fire is reduced to a minimum, the dishes are tightly closed with a lid and the dish is simmering in this state for at least half an hour. The dish is served in a la carte dishes. Top it is best sprinkled with herbs.

Buckwheat merchants without meat

 

In some cases, you can cook such a dish without meat for dinner. This recipe is suitable for those people who are vegetarian, or have a history of any disease that does not allow the use of meat products. In order to prevent the dish from losing its traditional taste, it is used for cooking seasoning buckwheat in a merchant's style. It can be purchased at any store. I would like to note right away that any meat-eater will like this dish, since the seasoning of maggi fully conveys the taste of pork.This option will be a godsend for those who follow the figure, since its calorie content does not exceed 117 kilocalories per 100 grams of the finished product.

Cooking begins with the preparation of buckwheat. It is sorted and washed under running water. Then they are diced and fried in sunflower oil onions, carrots and small peppers. Once the vegetables are soft, they add 2 tablespoons of tomato paste, spices, salt and garlic to taste. For a couple of minutes, these ingredients languish in a pan, then put the prepared buckwheat in it, pour a bag of maggi seasoning, pour water and cook at a minimum boil for 20 minutes, until the liquid is completely absorbed.

It is important to know that it is not necessary to cook buckwheat, it is enough to bring it to a boil and leave to brew for half an hour. At the same time, cereal will retain all its nutritional properties.

Buckwheat recipes in a merchant in a slow cooker:

In cases where the hostess does not have time to prepare a full and tasty dinner, kitchen equipment comes to her aid. Any dish can be cooked in a slow cooker. This smart pan will help at almost all stages of cooking, and dinner will be served quickly and accurately on time. Buckwheat merchants in a slow cooker is very popular with modern women who lack time.

The dish is preparing quickly, and buckwheat with meat, mushrooms or vegetables in a slow cooker never burns, it is ideally steamed and saturated with all the flavors that make up the ingredients in this dish. The developers of kitchen appliances provide for the preparation of porridge from buckwheat according to several recipes that use various ingredients. This allows you to diversify your family diet and indulge your household with something tasty every day. Since cooking recipes are available in the recipe guide that came with the pan, do not dwell on cooking technology. It is better to mention some nuances that can make a multicooker tastier.

With vegetables

In this recipe, the addition of sour cream, in addition to tomato paste, can add flavor. It will make buckwheat porridge with vegetables more delicate in taste. A good option would be to use additional vegetables - eggplant, zucchini, bell pepper, tomatoes, celery, pumpkin. What exactly to stop your choice depends on the taste preferences of the hostess and members of her family or guests. If desired, such a dish can be made more spicy. To do this, add hot chili pepper. And we should not forget that buckwheat is a merchant in a slow cooker with vegetables, containing a little more than 100 kilocalories, served on a table with fresh herbs.

With veal

 

This recipe is a very interesting version. Its popularity is recognized due to its excellent taste and fairly low calorie content, which per 100 grams of the finished product is 166 kilocalories. When cooking, it should be noted that to facilitate the cutting of meat, it is better to take it slightly frosty. An additional flavor will be obtained if fresh or frozen mushrooms are used in addition to veal. Such a dish will not leave indifferent even the most fastidious gourmet.

One of the subtleties of cooking in a multicooker is an additional exposure in the bowl after the signal of readiness. Enough ten minutes in the "heating" mode in order for the culinary masterpiece to acquire additional tenderness, and buckwheat to absorb all the flavors of the ingredients prepared at the same time.

With pork

In this recipe, the main nuance of cooking that improves the taste of the finished dish is the reduction of vegetable oil used to fry pork. This makes the meal less greasy. Its calorie content, in contrast to the cooking option in the pan, is much lower and amounts to only 176 kilocalories per 100 grams of the finished product. Another subtlety is slicing pork meat. To prepare loose buckwheat porridge with it in a slow cooker, it is better to cut the pork not into slices or cubes, but into small slices.Change the taste of food for the better and the addition of seasonal mushrooms or champignons to the prepared dish.

With chicken

 

Buckwheat merchants with chicken, cooked in a slow cooker, contains only 120 kilocalories per 100 grams of the finished product and, due to the ease of preparation, is served most often for dinner. The advantage of the dish is both the availability of chicken for a person with any income, and the simplicity of cooking, especially if cooking is carried out in a slow cooker. An important role in the culinary preferences of this particular version of Old Russian food is played by its unique taste, as well as the ability to combine chicken with a large variety of vegetables, which makes it more dietary and healthy. And if you add mushrooms to the chicken, as in previous recipes, there will be no limit to the enthusiasm of households.