Buckwheat in a merchant's style. Recipe and cooking methods

Do you know how to cook buckwheat porridge?
Do you like pilaf?
Why do you need cookbooks?
Yes, yes, cookbooks are necessary in order to eat more varied and tastier!
Therefore, let's slightly reduce the amount of air between our cheeks, make our face simpler and put aside the statements “real pilaf can only be made from” and “real buckwheat porridge is only made from”, because there is no greater stupidity in cooking than insisting on the only correct way to consume food and cooking.

The fact is that there is holiday cooking, and there is quite everyday cooking, for every day.
And the fact is that buckwheat porridge is perfectly prepared in the most ordinary Uzbek cauldron, and very tasty pilaf can be prepared... by completely replacing rice with buckwheat.

This dish is prepared in exactly the same way as ordinary Fergana pilaf. Only the ratio of products is different: less oil, less onions and less carrots. Yes, you can cut carrots with an ordinary cube, but meat... You can take as much meat as your heart desires, but you just have to keep in mind that pilaf and buckwheat porridge are not dishes about meat!
Well, okay, here are four ribs, four lamb loins - do you have them? Amazing. Fry them in oil until golden brown! No ribs, no bones, not even lamb?
Well, okay, so we take what meat we have - from pork to chicken - and proceed immediately to the next stage.

Fry the onion in a small amount of vegetable oil.

Add meat, reduce heat slightly and fry until almost done. Salt, pepper, cumin? Sprinkle with zira.

Fry the carrots too and add water. Just take a little water, just enough to stew the meat. You don’t need a lot of zirvak, you don’t need to soak buckwheat with the taste of onions, meat and carrots as brightly as rice is soaked in Fergana pilaf.
On the contrary, the delicate taste and aroma of buckwheat must be protected. You also need to keep in mind that buckwheat does not swell as much as rice, so in the finished dish the ratio between products will be just right if the weight of buckwheat is twice as much as meat and carrots. That is, a kilogram of buckwheat is half a kilo of meat and half a kilo of carrots.

And what’s more, it would be good to enhance and highlight the taste of buckwheat. This is done very simply, first you need to rinse the buckwheat.

And then the buckwheat should be placed in a dry, oil-free frying pan and heated. The heat under the frying pan should be kept above medium, and the buckwheat should be stirred frequently.

The buckwheat should dry out, warm up, begin to crackle frequently, fall out with a dry rustle and, most importantly, fill the kitchen with its aroma. Did you heat the sunflower seeds in a frying pan? Have you observed how their aroma gradually changes to a delicious one, but after which, a little more in the frying pan and that’s it - the seeds burn and become bitter? It’s the same with buckwheat! Heat it up, but don't overcook it!
Some roast buckwheat in the oven. But can you really keep track of it in the oven? Can you really get the charm of a handmade item in the oven?

Where are the bones and ribs? Place them on top of the meat and carrots and level the surface. Why there is no garlic, no pepper, or other good things in this pilaf, you already understand, right? Buckwheat, buckwheat is the main one! She dances, she solos. Therefore, we place the ribs on top of those products that usually form the taste of pilaf in order to create an obstacle to the path of zirvak into buckwheat. Let the meat and carrots work on their own, and the buckwheat on its own. Then we will mix them and everything will be exactly as it should!

Down there, everything is already salty. Buckwheat should be salted separately. I take a full spoonful of salt per kilogram of buckwheat.

And another kilogram of buckwheat should take two liters of water. But how much water is left there in the zirvak? Who knows how much?
I don't know, so I usually don't pour all two liters at once, leaving some water for adjustment.

Buckwheat takes longer to cook than rice, so you don’t need too much heat under the cauldron. Let it simmer quietly and boil more slowly. The buckwheat should cook for about twenty minutes, but after that the moisture should either be completely absorbed into the grain or evaporate. Well, that’s all - close the cauldron with a lid, the lowest heat, a divider, or even place the cauldron in the oven, preheated at 120-130C.

In principle, the longer the buckwheat is steamed, the more luxurious its consistency will be, the tastier the pilaf will be.
But after forty minutes, open the cauldron, collect the cereal in a mound, make it like a volcano and drop a piece of melted butter into it. Close the cauldron again and wait. In about ten minutes the butter will melt, run down the slopes in streams and saturate the opened buckwheat, making it even more aromatic and tastier.

In general, you don’t have to soak the buckwheat in oil - the vegetable oil in which the meat and onions were fried from the very beginning would be enough.
In general, it would be possible not to keep the pilaf under the lid for forty minutes or longer, but as usual - everything is on the run, everything is on the run.

But, honestly, if anyone doesn’t like buckwheat, it’s only because they’ve never paid enough attention to it. And look after her a little, tell her a couple of compliments, help her open up - and this beauty will love you so much that the royal varieties of rice will part, take a step back and bow to the queen of Russian cuisine.

Hello again, dear chefs! Many housewives are especially fond of merchant buckwheat. Thanks to simple ingredients, the dish turns out not only tasty, but also very budget-friendly.

The dish combines healthy cereals, tasty gravy, vegetables and soft food.
Today I will tell 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:

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

To do this you will need the following ingredients:

200 g pork;
300 grams of cereal;
8 -9 ;
small onion and carrot;
a tablespoon of vegetable oil;
half a liter of plain water;
a mixture of peppers and salt.

If desired, you can add fresh herbs and bell pepper. For cooking you will need thick-walled cookware.
You need to prepare it like this:

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

Multicooker recipe

In a slow cooker you can make porridge with stewed meat, breast or pork. Instead of water, you can make maggi broth.

For the recipe you will need the following products:

0.5 kg pork;
1 onion and carrot;
multi-glass of cereal;
2 multi-cups of hot water;
oil;
seasonings, salt and bay leaf.

Preparation consists of the following steps:

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

Buckwheat with pork in tomato sauce

An unusually tasty porridge will be obtained by adding tomato sauce.

For cooking, prepare the following products:

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

You should prepare it like this:

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

Add a piece of butter to the finished dish and mix everything well again. The bowl with porridge must be covered with a towel and simmered 12-15 minutes.

Try different recipes. For example, when . It needs to be fried together with vegetables and then combined with buckwheat.

Prepare new dishes more often to please your family. Simple recipes made from inexpensive ingredients will help diversify your traditional menu.

See you again, dear friends!

Merchant-style buckwheat is nothing more than simple buckwheat cooked with the addition of fried meat and/or vegetables in the company of aromatic gravy, or boiled with the addition of. We will learn how to cook a simple, satisfying and tasty dish together using the recipes from this article.

Buckwheat with meat merchant style

Ingredients:

pork - 400 g;
buckwheat - 1 tbsp.;
onions - 1 pc.;
carrots - 1 pc.;
bay leaf - 2 pcs.;
garlic - 2 cloves;
salt, pepper - to taste;
tomato paste -1 tbsp. spoon;
vegetable oil.

Preparation

Peel the carrots and grate them on a coarse grater. Finely chop the onion. Heat vegetable oil in a frying pan and sauté vegetables in it until soft. Cut the pork into cubes and fry until half cooked in a separate frying pan. As soon as the onions and carrots begin to become soft, add the sauté to the pan with the meat and add chopped garlic. As soon as the garlic releases its aroma, add pre-washed buckwheat to the pan. We dilute tomato paste in 2 glasses of warm water, add a little salt and pepper to it, and then pour the resulting liquid into the contents of the frying pan. Place a bay leaf and cover everything with a lid.

Cook merchant-style buckwheat with pork over low heat until it absorbs all the moisture. The finished dish should stand for 5-7 minutes under the lid before serving, after which the buckwheat is ready to serve.

Buckwheat merchant style with minced meat

Ingredients:

buckwheat - 1 tbsp.;
minced meat (pork + beef) - 350 g;
carrots - 1 pc.;
tomatoes in their own juice - 1 can;
onions - 1 pc.;
garlic - 2 cloves;
vegetable oil;
beef broth - 2 tbsp.

Preparation

Before you cook Greek the merchant way, the cereal must be sorted and washed. Pour the washed buckwheat into a frying pan with vegetable oil and dry completely. At the same time, fry finely chopped onion and grated carrots in another frying pan. As soon as the vegetables are half ready, mix them with the minced meat and fry for a couple more minutes. Now pour everything in, add a little water, chopped garlic, bay leaf, salt and pepper. Pour the prepared sauce over the buckwheat and add additional beef broth. Cover the buckwheat with a lid and cook over low heat until the moisture is completely absorbed.

Buckwheat in the merchant style can also be cooked in the oven in pots; to do this, pour the cereal with sauce and broth, filling the pots about 2/3, then put the pots in a cold oven and taking into account the heating process to 200 degrees, the buckwheat should stay in the oven about 40 minutes.

Merchant style buckwheat with chicken and mushrooms

Ingredients:

buckwheat - 1 tbsp.;
chicken fillet - 1 pc.;
carrots - 1 pc.;
onions - 1 pc.;
tomato paste - 2 tbsp. spoons;
greens - to taste;
chicken spice mixture - 1 teaspoon;
mushrooms - 400 g;
vegetable oil;
salt pepper.

Preparation

Cut the chicken fillet into large cubes and rub with a mixture of chicken spices. We also add a little vegetable oil. While the chicken is marinating, let's do the vegetables and mushrooms. Chop the onion, grate the carrots on a coarse grater and sauté the vegetables until soft in vegetable oil. Add chopped mushrooms and tomato paste to the vegetables. Fry everything until the moisture from the mushrooms evaporates and mix with the chicken. When the meat is half cooked, add buckwheat and fill everything with water. Cover the dish with a lid and cook the buckwheat until the moisture is completely absorbed.

The finished dish should not be served immediately; wait 5-7 minutes for the buckwheat to steep, add some fresh herbs and then place the dish on plates.

After trying a dish like this, you will definitely change your opinion about buckwheat and porridge. But before moving on to the recipe, I would like to say a few words about the dish itself. Have you ever wondered why it has such a name, and not, say, for example, in a peasant or village way. It would seem that both names would logically fit this dish. In simple peasant families, vegetables and cereals formed the basis of the everyday diet, while meat was more of a delicacy. Not every peasant family had its own farm, and if it did, it was spent very sparingly. Pigs were stabbed only on the eve of major holidays.

Old Russian buckwheat porridge was prepared either with water, sometimes with the addition of vegetables, or with milk, as a sweet option. The richer classes of the population, in particular merchants, could afford meat more often, both in buckwheat porridge and in other dishes.

This is how people began to call buckwheat with meat, merchant-style buckwheat, thereby emphasizing the status of the dish itself. Buckwheat was cooked in the oven in cast iron and pots. Today, in addition to the stove, buckwheat can be cooked merchant-style in a slow cooker, microwave, on the stove or in the oven.

I think that in any case, it will turn out delicious. The technology for preparing buckwheat in a merchant's way is very similar to the preparation of the familiar one. Vegetables and meat are pre-fried and then stewed with cereal until cooked.

Traditionally, merchant-style buckwheat is prepared with pork, but don’t be surprised if you come across recipes that use chicken, beef, goose or rabbit instead of pork. Now let's see how to cook buckwheat merchant style with pork according to a step-by-step recipe.

Ingredients:

Buckwheat - 2 cups,
Pork - 300 gr.,
Tomatoes - 2 pcs.,
Onions - 1-2 pcs.,
Carrots - 2 pcs.,
Vegetable oil,
Salt,
Black pepper.

Merchant style buckwheat with pork - recipe

Cut the crumb, washed and dried prematurely, into pieces.

Peel the carrots and onions. Wash the tomatoes. Chop the onion into small cubes.

Grate the carrots.

Cut the tomatoes into cubes.

Heat a frying pan with sunflower oil. Once heated, place the pork pieces on it. Fry the meat until cooked over moderate heat, stirring occasionally.

Place the finished roast into a pan in which the buckwheat will be cooked merchant-style. Now you need to start frying the vegetables. Place the carrots and onions in a frying pan with a small amount of sunflower oil.

Sauté vegetables for 10 minutes.

Once the carrots and onions are soft, add the chopped tomatoes.

In winter, instead of fresh tomatoes for merchant-style buckwheat, you can use tomato sauce, ketchup or tomato paste. You can also use home-canned tomatoes for the winter. To do this, you need to remove the skin from them and grind them in a blender until pureed. Any of the above products will add sourness and spiciness to the merchant-style buckwheat. After adding the tomatoes, mix the carrots and onions. Salt the vegetables. Season with spices for flavor. Dried Provençal herbs, ginger, paprika, ground black pepper, and coriander go well with buckwheat.

Keep the merchant-style frying of buckwheat on the stove for another 5-8 minutes. Place the fried vegetables in the pan with the pork.

Sort the buckwheat and then wash it, preferably in two waters. If you have time, then before putting it in the pan, buckwheat can be fried in a dry frying pan for 10-15 minutes. Once browned, buckwheat will take on a completely different taste.

Pour into the pan with vegetables.

Fill the buckwheat with hot water. The ratio of water and buckwheat is traditional – one to two. Merchant-style buckwheat with pork, like regular buckwheat porridge, should be cooked over low heat with occasional stirring.

If you see that the cereal has not yet boiled, and there is already little water, you can safely add the required amount.

The finished buckwheat is laid out on plates and served hot as a main side dish. And in addition to it they serve a vegetable salad. I will be glad if this merchant's buckwheat recipe Did you like. Enjoy your meal.

Merchant style buckwheat with pork. Photo

The excellent taste and value of buckwheat are undeniable. It contains a whole storehouse of minerals and vitamins vital to the body. Thanks to this, buckwheat dishes are considered a priority in the daily menu. The merchant-style buckwheat recipe is especially popular. This dish of crumbly cereal, completely soaked in aromatic gravy with spices, and pieces of fried meat, mushrooms or minced meat is enjoyed with pleasure even by those who do not have a special love for the product. The food received this advantage for its unsurpassed taste.

The seeds of a plant such as buckwheat have been called buckwheat in Rus' since ancient times. 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. The healthy and tasty cereal quickly fell in love with the Russians and rightfully took its “royal” place on the menu. In those days, porridges prepared from this queen of cereals were considered the most exquisite dish, which was always present on the tables in peasant huts and in the houses of the nobility. Only it was prepared differently.

The rich class, unlike the common people, did not consume “empty” porridge, but with the addition of meat or other suitable ingredients. The recipe for buckwheat in a merchant's style, as the delicacy dish, available only to the nobility, came to be called, has been passed down from mouth to mouth to the present day. Now, along with the classic recipe, there are many interpretations of this delicious dish, and in each of them the taste undergoes some changes depending on what components were used for its preparation.

Benefits, calories

The benefits of buckwheat for the human body are undeniable. It has long been substantiated by both nutritionists and doctors.

Eating dishes containing this grain contributes to the following positive features:

enhances the production of serotonin, the so-called joy hormone. Thanks to this, a person who regularly consumes buckwheat is always in a great mood;
increases psycho-emotional endurance;
has an effect on stimulating brain function.

It is worth noting such factors as the increased content of vegetable protein in buckwheat, similar to animal protein, but absorbed much better, amino acids necessary for the body’s functioning, and an almost complete complex of vitamin groups. The dishes are also appreciated by people watching 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 cereal simply boiled in water, and the merchant’s recipe for buckwheat has slightly different indicators. They are calculated depending on which 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 before each of them.

Classic recipe for buckwheat in the merchant style

We should begin our acquaintance with this magnificent dish with this particular interpretation of it, which we inherited from our ancestors. Its calorie content, provided that pork without fat is used, such as ham, per 100 grams of the finished product will be 119 kilocalories. To prepare this variety you do not need any scarce products.

Everything you might need can be found in the refrigerator of any, even not very thrifty housewife, namely:

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

These are the main ingredients. In addition to them, you need vegetable oil for frying, salt and your favorite spices. The process of preparing the dish is so simple that even housewives who are just learning the basics of cooking can handle it. The whole difficulty lies in preparing the meat. Everything unnecessary is 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 2x2 centimeters.

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

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

Merchant-style buckwheat with minced meat

A dish prepared according to this recipe can be an excellent dinner for the whole family. It will also delight friends who happen to drop by for a sneak peek, and one should immediately mention its low calorie content - 100 grams of the royal food contains only 141 kilocalories. Boiled buckwheat with minced meat and vegetables is rightfully considered one of the most delicious recipes for this porridge. Both adults and children love him. The ingredients for merchant-style buckwheat with minced meat are the same as for the classic version, with one small exception - instead of a piece of pork, any meat ground in a meat grinder is used.

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

buckwheat is sorted out, placed in a sieve and washed thoroughly under running water;
pure buckwheat must be calcined for 5 minutes in a dry frying pan;
While the buckwheat grains are being cooked, finely chopped onion and grated carrots should be sautéed in vegetable oil in a second frying pan;
after the vegetables have acquired a yellowish tint, tomato paste and minced meat are added to the frying pan, all ingredients are mixed well and cooked together for several minutes;
Add washed buckwheat, salt, and spices to the fried vegetables with minced meat, pour boiling water so that it covers all the ingredients by about a 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 simmer 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.

Merchant style buckwheat in pots

This recipe for Russian cuisine is the oldest. According to it, food worthy of royal tables was prepared, or “evaporated,” as they said in those days, in ovens. They later began to be called “Russians.” Nowadays, instead of stoves, electric or gas ovens are used to prepare this delicious dish. Otherwise, the technology for preparing the dish, which contains only 124 kilocalories per 100 grams, has remained the same as many centuries ago, and is as follows:

stew the meat. Since this version of the Old Russian dish involves the use of beef (4 servings will require 200 grams), its preliminary preparation will take at least half an hour;
While the meat is stewing, fry half a finely chopped large onion and one coarsely grated carrot in a small amount of vegetable oil;
the next stage is cooking buckwheat. The cereal (one and a half glasses) should be sorted, rinsed well and boiled until half cooked.

After all the semi-finished products are ready, we proceed to the final stage of preparation. Place the meat on the bottom of the pots (4 of them are required, since this amount of food is expected to prepare four servings). Garlic lovers can squeeze a couple of cloves of this spicy vegetable into each pot. The next layer is fried vegetables. We add a little salt to them.

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

Merchant style buckwheat with mushrooms

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

The cooking technique is as follows:

a glass of buckwheat is sorted out, filled with cool water for about 15 minutes, after which all the floating grains are drained;
vegetables, onions, medium-sized carrots, taken 2 pieces each, cut into small cubes and fried in a small amount of vegetable oil until soft;
mushrooms, 200 grams, boil in salted water if fresh, or defrost, cut into small pieces, add to the pan to the vegetable mixture and fry everything together for another 5 minutes;
After this time, prepared buckwheat, pepper and salt are added to the resulting semi-finished product, mixed and poured with water or broth so that the liquid covers all the ingredients by about a finger.

Further preparation consists of bringing the dish to a boil, reducing the heat to low and simmering it under a tightly closed lid for half an hour. After this, merchant-style buckwheat with mushrooms is laid out on portioned plates, sprinkled with finely chopped herbs 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 dietary or diabetic nutrition.

Buckwheat in the oven

The dish prepared according to this recipe is an excellent variation of a hearty dinner for those housewives who, due to circumstances, cannot spend a lot of time at the stove. The main stage of cooking will take place directly in the oven, without the active participation of a woman. A huge advantage that merchant-style buckwheat has in the oven is that the porridge, thanks to half an hour of simmering, turns out rich and fluffy.

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 prepared with chicken meat. Its calorie content is slightly more than 200 kilocalories per 100 grams of finished product. It all depends on what kind of meat was used in preparing the dish.

The cooking process is as follows:

the selected meat (half a kilogram) is cut into small even pieces and fried in a very hot frying pan for 5 minutes until browned;
then add finely diced onions and bell peppers, as well as grated carrots. The frying process continues for a few more minutes until the vegetables become soft;
The ingredients prepared in this way are laid out in a duck dish, sorted and washed buckwheat is placed on top, salt and spices are added and water is poured so that it lightly covers the main components of the future dish.

At this point, the cooking process, which requires the direct participation of the hostess, is completed, and the dishes are sent to the oven for half an hour, heated to 250 degrees. After this time, the delicious porridge is laid out on portioned plates and served to household members, languishing from the aromas in the air.

With Chiken

This recipe is considered the simplest. But, despite the ease of preparation, merchant-style buckwheat with chicken is a very appetizing and satisfying dish. It will certainly become a favorite dinner option for all family members. In terms of 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 housewife uses exclusively breast, and not 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 frying pan for 5-7 minutes;
Then vegetables are added to the meat - finely chopped onions and carrots grated on a coarse grater. You 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 a crushed clove of garlic;
after 3-4 minutes, pour tomato paste diluted in water into the frying pan with the vegetables (2 tablespoons per glass of liquid);
Buckwheat is laid out on top, everything is mixed, tightly closed with a lid and simmered over low heat for half an hour. The dish must be stirred several times during cooking.

After 30 minutes, the buckwheat will absorb all the water with the tomato and turn into a delicious porridge, which you won’t be ashamed to serve even when there are guests in the house.

With beef

This dish is attractive not only for its taste, but also for the absence of any difficulties in the preparation process. Calorie content - 154 kilocalories per 100 grams of product. Merchant-style buckwheat with beef will be more tasty if you use young beef meat. It should be taken slightly frozen, this will make the cutting process easier.

The preparation of the food is as follows:

meat (take 200 grams of beef for 4 servings) is cut into small cubes, onions and carrots into small cubes, and a glass of buckwheat is soaked for half an hour in cool water;
vegetables are placed in a frying pan with vegetable oil and sautéed until soft;
Chopped beef pulp is added to the finished vegetable sauté. The process of frying these products together continues over high heat until the meat is set;
Prepared buckwheat is laid out on top of the prepared semi-finished product, salt and spices are added to taste, everything is filled with water so that it lightly covers the products.

The further preparation process is identical to those described above. Merchant-style buckwheat with beef is also prepared in pots or in a duck pot. The appropriate method is chosen at the discretion of the hostess.

Recipe for merchant-style buckwheat with pork in a frying pan

Buckwheat porridge with pork meat is considered traditional, since in the houses of the Old Russian nobility this was what they loved most. Most modern housewives prefer to cook food in a frying pan. A very popular recipe is one that uses tomatoes in addition to the ingredients listed above. In some cases they are 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.

Step-by-step preparation of a dish such as merchant-style buckwheat with pork involves performing the following steps:

prepare onions and carrots (take 2 medium-sized pieces each) as in previous recipes and sauté in a frying pan in a small amount of vegetable oil;
add pork cut into small cubes to the vegetables and continue frying until the meat is half cooked;
a medium-sized chopped tomato or 2 tablespoons of tomato paste are placed in the prepared semi-finished product, 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 lightly covers the contents of the frying pan.

After boiling, the fire is reduced to a minimum, the dish is tightly closed with a lid and the dish is simmered in this state for at least half an hour. The food is served on the table in portioned plates. It is best to sprinkle it with herbs on top.

Merchant style buckwheat without meat

In some cases, you can prepare such a meatless dish for dinner. This recipe is suitable for those people who are vegetarians or have a history of any disease that does not allow the consumption of meat products. To ensure that the dish does not lose its traditional taste, the seasoning used in its preparation is merchant-style maggi, buckwheat. It can be purchased at any store. I would like to immediately note that any meat-eater will like this dish, since the maggi seasoning fully conveys the taste of pork. This option will be a godsend for those who are watching their figure, since its calorie content does not exceed 117 kilocalories per 100 grams of the finished product.

The preparation of the dish begins with the preparation of buckwheat. It is sorted and washed under running water. Next, onions, carrots and small peppers are cut into cubes and fried in sunflower oil. As soon as the vegetables become soft, add 2 tablespoons of tomato paste, spices, salt and garlic to taste. These ingredients simmer in a frying pan for a couple of minutes, then prepared buckwheat is placed in it, a packet of maggi seasoning is poured in, poured with water and cooked 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; just bring it to a boil and leave to brew for half an hour. At the same time, the cereal will retain all its nutritional properties.

Recipes for merchant-style buckwheat in a slow cooker:

In cases where the housewife does not have time to prepare a full and tasty dinner, kitchen appliances come to her aid. Any dish can be prepared in a slow cooker. This smart pan will help at almost all stages of cooking, and dinner will be served on the table quickly and on time. Merchant-style buckwheat in a slow cooker is very popular among modern women who are short on time.

The dish is prepared quickly, and buckwheat with meat, mushrooms or vegetables in a slow cooker never burns, it is ideally steamed and soaked in all the aromas of the ingredients included in this dish. Developers of kitchen appliances provide for the preparation of buckwheat porridge according to several recipes that use various ingredients. This allows you to diversify the family diet and pamper your household with something tasty every day. Since cooking recipes are available in the recipe guide included with the pan, you should not dwell on the cooking technology. It’s better to mention some nuances that can make multicooker food tastier.

With vegetables

In this recipe, the addition of sour cream in addition to tomato paste can add zest. It will make buckwheat porridge with vegetables more delicate in taste. A good option would be to use additional vegetables - eggplant, zucchini, bell peppers, tomatoes, celery, pumpkin. What exactly to choose depends on the taste preferences of the hostess and her family members or guests. If desired, this dish can be made more spicy. To do this you need to add hot chili pepper. And we should not forget that merchant-style buckwheat in a slow cooker with vegetables, containing just over 100 kilocalories, is served 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 is 166 kilocalories per 100 grams of the finished product. When preparing, please note that to make cutting the meat easier, it is better to take it slightly frozen. An additional flavor twist will be obtained if, in addition to veal, fresh or frozen mushrooms are used. This dish will not leave even the most fastidious gourmet indifferent.

One of the subtleties of preparing food in a slow cooker is the additional time in the bowl after the readiness signal. Ten minutes on the “warm” mode is enough for the culinary masterpiece to acquire additional tenderness, and for the buckwheat to absorb all the aromas of the ingredients being cooked at the same time.

With pork

In this recipe, the main nuance of preparation, which improves the taste of the finished dish, is the reduction of vegetable oil used for frying the pork. This makes the dish less fatty. Its calorie content, in contrast to cooking in a frying pan, is significantly lower and amounts to only 176 kilocalories per 100 grams of the finished product. Another subtlety lies in cutting the pork meat. To prepare crumbly buckwheat porridge with it in a slow cooker, it is better to cut the pork not into cubes or cubes, but into small slices. Adding seasonal mushrooms or champignons to the prepared dish will change the taste of the food for the better.

With Chiken

Merchant-style buckwheat with chicken, cooked in a slow cooker, contains only 120 kilocalories per 100 grams of the finished product and, due to its ease of preparation, is most often served for dinner. The advantage of the dish is both the availability of chicken meat for people of any income, and the ease of preparation, especially if the cooking is done in a slow cooker. An important role in the culinary preferences of this particular version of the Old Russian dish is played by its unique taste, as well as the ability to combine chicken meat 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 delight of your household.