Buckwheat in a merchant's style: all sorts of options. Peculiarities of preparing buckwheat the merchant way

Aglaya Ivanovna:

Bob Popov:

With a bouillon cube? And this is from the merchants of the 19th century? Well, well.

Now show me those real merchants!..)) that’s why there are bouillon cubes))) In general, well, it’s a beautiful name, and the recipe is adapted to modern products...

Buckwheat porridge is a traditional dish of Russian cuisine, familiar from childhood. Buckwheat is cooked with vegetables and meat, in the oven, on the stove and in a slow cooker. This porridge is healthy and high in calories, which means it is nutritious.

Buckwheat porridge is combined with milk products, especially kefir. This dish is suitable as a second dish. Porridge contains a lot of proteins and carbohydrates.

Merchant-style buckwheat with pork in a slow cooker

Cooking time for merchant-style buckwheat with pork is 55 minutes. We recommend using young beef.

Ingredients:

• 700 gr. meat;
• bulb;
• two sweet peppers;
• carrot;
• 4 tbsp. spoons of tomato paste;
• 3 multicups of buckwheat;
• two bay leaves;
• 3 pinches of hops-suneli;
• 1 teaspoon each of paprika and corinder;
• 5 multicups of water;
• fresh greens.

Preparation:

1. Cut vegetables and meat into small pieces.
2. Fry the meat in oil in the “Frying” mode; some multicookers have a “Deep frying” mode. Cook for 10 minutes until the meat is browned and place in a bowl.
3. Fry the onion for about 5 minutes until golden and soft.
4. Add carrots and pepper to the onion, cook for another 5 minutes, stirring.
5. Add meat and tomato paste to the vegetables, add salt.
6. Put bay leaves, cereals and spices into the merchant-style buckwheat in a slow cooker. Stir and add water. Cook for 35 minutes on medium heat or pilaf mode.
7. Sprinkle the finished porridge with chopped herbs.

Merchant style buckwheat with chicken breast

Fragrant and crumbly porridge with chicken is prepared in 50 minutes. You can use ketchup or tomato paste. The porridge will taste better if you cook it in broth.

Ingredients:

• 500 gr. breasts;
• a glass of cereal;
• bulb;
• two tbsp. spoons of ketchup;
• carrot;
• a bunch of dill;
• two cloves of garlic;
• two glasses of broth or water;

Preparation:

1. Season the meat cut into medium pieces to taste.
2. Finely chop the onion and grate the carrots.
3. Rinse the prepared cereal and dry it using a paper towel.
4. Fry the meat over high heat for 3 minutes, add the onion. Fry for 2 minutes. Add carrots, fry for 5 minutes over low heat.
5. Add buckwheat to the frying. In a separate container, mix ketchup with water or broth, pour into the buckwheat, stir.
6. Add salt and chopped garlic, after boiling, reduce the heat and cook the porridge for 25 minutes under the lid. The water should evaporate.
7. Leave the finished porridge to brew for 15 minutes and add chopped fresh dill.

Ingredients:

• a glass of cereal;
• two bows;
• 220 gr. mushrooms;
• two carrots.

Preparation:

1. Pour water over the cereal and leave for 15 minutes. Drain off the water and stuck together grains.
2. Finely chop the vegetables and fry.
3. Boil in salted water, chop coarsely and fry with vegetables for 5 minutes.
4. Add buckwheat and spices to the frying, stir, add broth or water. The liquid should cover one finger of the ingredients.
5. After boiling, reduce the heat and simmer for another half hour under the lid.

Appetizing and very filling porridge with tomato paste and meat is an excellent dish for a hearty lunch or dinner.

It will take 50 minutes to prepare.

Ingredients:

• 300 gr. meat;
• 250 gr. cereals;
• bulb;
• one tbsp. spoon of tomato paste;
• carrot;
• one teaspoon of sugar;
• fresh dill.

Preparation:

1. Cut the meat and fry in oil, add chopped onion and spices.
2. Cut the carrots into thin strips and add to the meat. Stir and simmer for 7 minutes.
3. Add buckwheat to the meat and vegetables, add salt, tomato paste and sugar. Pour in boiled water. The liquid should cover the food by 2 cm. When it boils, reduce the heat and cover with a lid. Cook for 20 minutes.
4. Add chopped herbs to the finished porridge.

Merchant-style buckwheat with minced meat

Minced meat makes the porridge more satisfying and nutritious. It browns faster than sliced ​​meat, saving time and allowing you to quickly prepare a filling meal.

Just listen to the name of the recipe! It sounds like a merchant! A bright room immediately appears, the table is full of dishes, pickles and the main dish - buckwheat porridge. Such a large core, generously poured with meat gravy, the aroma is so breathtaking. Where's my big spoon? These are, of course, my fantasies, but they really used to give preference to cereals, grains and vegetables. There were no such delights and delicacies, but it was simple and satisfying. Try to save your strength by eating a leaf of lettuce or an apple. And the cereal is rich in vitamins and microelements. The usefulness of this core has always been known. Therefore she was held in high esteem. And as a second dish, buckwheat is one of the top three. The main thing is to combine vegetables and various additives, meat and mushrooms, spices to diversify the dish. For your attention, there are several recipe options for merchant buckwheat, all with detailed step-by-step photos, so that any beginner can handle the preparation.

Ahead of events and questions, I want to explain a little how, in my opinion, buckwheat in a merchant’s style differs from buckwheat with meat. Our recipe will include one stage, in which we will roast the cereal in a dry frying pan. This procedure will dry the core, harden it and then, in the dish, you will see how crumbly, neat and at the same time tender and soft it turns out.

Merchant-style buckwheat with pork: recipe with photos

During my childhood, this cereal was in short supply; it was only given out to people with coupons and diabetics. And when we had buckwheat, my mother always prepared a delicious crumbly porridge with meat. “And what’s delicious about it? you ask. Nothing special." And I’ll answer you - you just never prepared it like a merchant. Do it at least once and check.

Ingredients:

• pork – 400g;
• buckwheat – 250g;
• tomato paste – 1 tbsp;
• onion – 1 piece;
• carrots – 1 piece;
• vegetable oil – 2 tbsp;
• fresh herbs (parsley, dill) - optional;
• salt, ground black pepper - to taste.

How to cook merchant buckwheat with pork

Pickles are perfect for this dish. Cucumbers and tomatoes, cabbage and even mushrooms. It will be very merchant-like!

Merchant style buckwheat with chicken

A light, not heavy dish. Chicken cooks quickly and is eaten even faster. Nourishing, but not heavy on the stomach. You can use thighs for cooking, but chicken fillet is just perfect.

What we need:

• chicken (you can fillet, you can have thighs) – 250-300g;
• buckwheat – 200g;
• carrots – 1 piece;
• onion – 1 piece;
• sunflower oil – 2-3 tbsp;
• salt and spices - to taste;
• tomato paste – 1 tsp.

How to cook merchant-style buckwheat with chicken

Buckwheat merchant style: recipe with minced meat

If in previous recipes we used whole meat, then in this recipe we will make our life easier and use minced meat. When I decided to cook this version of buckwheat the merchant way, I was overcome by doubts about what would come out of the experiment. Oddly enough, we liked everything and the minced meat dish became part of our family menu. You can take ready-made, store-bought ones, but I always have homemade, assorted ones in the freezer. It’s not difficult for me to turn on the meat grinder and get ready-ground meat. All that remains is to defrost it and sort out the cereal.

Product List:

• minced meat (pork, beef, mixed) – 400g;
• buckwheat – 200g;
• carrots and onions – 1 pc.;
• tomatoes – 1-2 pcs;
• garlic – 1 clove;
• salt - to taste;
• spices - to choose from;
• tomato sauce (ketchup) – 1 tbsp;
• vegetable oil – 3 tbsp.

How to make buckwheat with minced meat

Merchant style buckwheat with beef and mushrooms

With beef and mushrooms - a dish that is ideal for a Sunday family dinner. It will be prepared in several stages, since we will add the ingredients one by one. Beef takes the longest to cook, so we fry it right away. Then we will take mushrooms (champignons) and, finally, our heroine of today’s selection of recipes - buckwheat. Buckwheat cooks quickly, so at this stage you can start setting the table. In the meantime, look at everything step by step and with photos.

List of ingredients:

• beef – 300 gr;
• buckwheat – 300 gr;
• champignons – 200 gr;
• onions – 100 g;
• carrots – 100 gr;
• vegetable oil – 40 g;
• water – 600 g;
• salt and black pepper - to taste.

Cooking process

Serve the buckwheat merchant-style to the table hot. We think that no one will go hungry.

There are countless ways to prepare such porridge. Various additives, fresh vegetables or marinated, grilled, will only add piquancy to this dish. If you don't like pasta, replace it with tomato juice. The dish will only benefit from such a replacement. And with mushrooms, both fresh and salted, you will forget that you don’t like buckwheat. In addition to in a frying pan, you can cook the merchant style in a cauldron, pots in the oven, or in a slow cooker. And with sour cream and rabbit, with bacon...what am I telling you. Prepare and enjoy!

Buckwheat porridge has been a human companion since ancient times and was valued as a nutritious and tasty dish. To prevent this porridge from being dry, it was supplemented with various ingredients. Depending on the level of income of a person, the fillings varied - from vegetables to meat. Merchants, as a wealthy segment of the population, could afford to eat buckwheat porridge with meat (most often pork). This is how the recipe for buckwheat porridge with pork appeared, popularly called “merchant style.”

It has reached modern kitchens and tables almost unchanged, so now we can enjoy a truly aromatic and juicy dish, which has become the basis of a healthy diet. Healthy food lovers can steam each ingredient to create a completely healthy meal. Mastering this simple porridge recipe will not be difficult and will not take much time. To prepare buckwheat porridge, we suggest using the following recipe, equipped with photographs.

The process of preparing porridge is very simple, and in the end you get an excellent, tasty, healthy dish. Thanks to the juice released from vegetables during the cooking process, buckwheat becomes more juicy and tender, and the meat becomes more aromatic. Buckwheat contains a large number of microelements important for the human body. Therefore, such porridge is considered an excellent option for lunch or dinner.

Preparation

1. Peel the onion and chop finely. Peel the carrots and cut into strips.

2. Be sure to wash the pork (it is better to use the pulp), cut off all the fat and veins (if any), and then cut into small pieces.

3. Sort the grains in advance and rinse thoroughly under running water.

4. Heat the oil in a frying pan, add the onions and carrots to fry until half cooked (with a golden hue). As soon as the vegetables are cooked, place them in a plate, but do not turn off the stove.

5. In the same (already heated) frying pan, fry the pieces of pork on both sides. To do this, first place on one side and fry over high heat until crusty so that the juice does not start to flow out, and then turn over to the other side and cook over medium heat with the lid closed.

6. Add already cooked vegetables to the cooked pork and sprinkle in the washed buckwheat. Fill with water, sprinkle with spices (salt, pepper and others), mix gently. Bring to a boil, then reduce heat and cover with a lid. Cook the buckwheat for about 25 minutes, checking regularly to make sure it doesn't burn.

Wednesday, October 08, 2014 07:33 + to quote book

Merchant-style buckwheat has a secret, even those who don’t like buckwheat porridge will like it; this recipe is a success because of the fireworks of flavors of spices, stewed meat, herbs, delicious gravy and crumbly buckwheat. The combination of different tastes is the secret of merchant-style buckwheat.

Pork tenderloin - 500 gr
Buckwheat - 200 gr
Carrots - 150 gr
Tomatoes - 250 gr
Onions - 2 medium onions
Vegetable oil - 4 tablespoons
Garlic - 2 cloves
Flour - 2 tablespoons
Drinking water - 3 glasses
Citric acid - 0.5 teaspoon
Nutmeg - 0.5 teaspoon
Sweet red pepper - 0.5 teaspoon
Hot red pepper - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Turmeric - 0.5 teaspoon
Fresh parsley and dill - 1 bunch
Bay leaf - 1 piece
Salt - to taste

We wash the meat, trim off the bones, veins and excess fat. Cut the processed meat into small pieces.
Heat the pan and pour in the meat. Fry it for 7-10 minutes, without oil, on each side.
Only at the end of frying add vegetable oil. We do this so that all the juice remains in the meat and it is juicy.
We clean and wash the carrots and onions. Grate the carrots on a coarse grater, and grate the onion into half rings.
Pour the chopped onions and carrots into the frying pan with the meat. Mix.
Prepare a spice mixture.
We take all the spices at a ratio of one to one, half a teaspoon each and mix well:
1. Citric acid - 0.5 teaspoon
2. Nutmeg - 0.5 teaspoon
3. Sweet red pepper - 0.5 teaspoon
4. Hot red pepper - 0.5 teaspoon
5. Ground black pepper - 0.5 teaspoon
6. Turmeric - 0.5 teaspoon,
7. Salt - to taste
Wash the tomatoes and cut them into half rings, peel the garlic and finely chop.

Add spices, garlic, tomatoes to the pan with meat and mix everything well.
Then add buckwheat to the pan and fill everything with three glasses of water.
Mix everything well, add one bay leaf, close the pan with a lid, and leave to simmer over low heat for about 20-25 minutes.
Then finely chop the parsley and add dill to the buckwheat with meat and simmer for another couple of minutes. All the buckwheat is ready like a merchant.
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