Buckwheat Porridge from Roasted Groats with Butter

Main Dishes | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat porridge from roasted groats with butter

Ingredients

Buckwheat Groats - 2½ cups
Salt - 1 teaspoon
Butter - 3 tablespoons

Step by Step guide

Step 1

Place 1 tablespoon of butter in a skillet, melt it, and add the groats. Put the skillet on the stove (on low heat) or in the oven. Keep the groats on the heat, stirring frequently, until they are browned.

Step 2

Pour 3.5 cups of water into a pot, add salt, and put it on the heat. When the water boils, add the groats and cook, stirring occasionally, until thickened. After that, cover the pot tightly with a lid and let it simmer for 1–1.5 hours.

Step 3

In a Russian oven, the porridge is prepared a bit differently. The groats, without roasting, are placed in a pot, poured with 3 cups of boiling water, salted, 1 tablespoon of butter is added, and then placed in the oven by the fire. When the porridge thickens, it needs to be stirred, covered with a lid, and left in the closed oven to simmer for 3–5 hours. Before serving, the hot porridge should be stirred well and 1–2 tablespoons of butter added.