Buckwheat porridge in Russia 7 letters. Buckwheat history of origin

12.03.2020 Bakery

In the daily diet of the Russian people since ancient times, an honorable and important place was occupied by a variety of cereals... They, in fact, were the main and main dish on the table, not a single holiday or feast could do without them, they ate them, pouring milk or honey, added vegetable and cow butter, fat, kvass, fried onions and other ingredients. One of the most popular cereals in Russia was buckwheat, which in the 17th century was already rightfully considered national dish of the Russian people, although it appeared in the vastness of our Motherland not so long ago. Brought to us from distant Asia, this culture quickly fell in love with our people, who even called it "mother". And this love is not surprising and understandable, because buckwheat was inexpensive, it was grown everywhere, buckwheat porridge is wonderful in taste and nutritional qualities, having eaten a bowl of such porridge for breakfast, you can feel full for a very long time. The people considered buckwheat not only delicious food, but also very useful for health, it was used in case of a breakdown and, even, with symptoms of a cold.

History of the origin of buckwheat

Many will find it surprising that buckwheat, from which such an ordinary and traditional garnish for the Russian people as buckwheat porridge, is cooked, initially did not grow on the territory of Russia and was brought there from Byzantium.

Some researchers argue that buckwheat as a grain crop appeared about 4000 thousand years ago in the Himalayas (where dishes from it are still called "black porridge"), other historians believe that this type of grain crop appeared in Altai (it was there that archaeologists fossilized remains of buckwheat grains were found in burial places and at the sites of ancient tribes), from there it spread throughout Siberia and the Urals. In those days, it grew as a wild herb with small white inflorescences. People tried its seeds, which looked like small pyramids, and realized that they were edible, began to make flour from them for making tortillas, and also cook delicious and nutritious buckwheat porridge from them. Neighboring countries amicably borrowed this useful culture and began to grow and eat it everywhere, as, for example, did the Bulgarian peoples who lived on the Volga, who later passed on the baton to the Slavic tribes. There are also theories about Ancient Greece as the homeland of buckwheat.

How a foreign woman became a native

According to various historians, buckwheat in Russia began to be grown around the 7th century; it got its name during the times of Kievan Rus, when Greek monks from local monasteries were mainly engaged in breeding it. The Slavs really liked the hearty and delicious porridge, cooked from buckwheat grains, which were previously called buckwheat, buckwheat, Greek wheat, buckwheat, as well as "Tatar" by the name of a type of Tatar buckwheat with greenish inflorescences. On this occasion, there is an old legend about the tsar's daughter Krupenichka, who was overrun by the Tatars and forced to marry the khan. The children born to them were so small and fragmented that over time they turned into small dark grains. A wanderer passing by took them to her native Russian lands and planted them there, so, according to legend, buckwheat began to grow in holy Russia.

Buckwheat came to Europeans much later, in the Middle Ages, at a time when there were wars with the Arabs, who were called Saracens. Hence the French name for buckwheat - Saracen grain, which, by the way, did not receive much popularity there either in those days or today.

As history testifies, buckwheat of Himalayan origin turned out to be a rather capricious and fastidious grain crop, very troublesome in cultivation, which, however, did not stop stubborn Russian farmers, who achieved good buckwheat harvests on fertile and fertile Russian lands.

How buckwheat porridge was cooked in Russia

The largest connoisseur of Russian cookery, historian William Pokhlebkin, in his writings, said that when preparing crumbly buckwheat porridge, the Slavs used kernel - cereals made from whole buckwheat grains, for sweet and semi-sweet porridge they took Smolensk cereals (crushed peeled kernels). In order to cook a viscous buckwheat porridge, popularly called porridge-smear, they used the so-called prodil, chopped grains of large and small size. Porridge was prepared in water, milk, with the addition of additional ingredients (mushrooms, vegetables, meat, poultry, fried onions and boiled eggs), served as a main meal or as a side dish for breakfast, lunch and dinner. It is almost impossible to spoil buckwheat porridge, in order for it to turn out tasty and healthy, some rules must be observed when preparing buckwheat porridge:

The proportion of buckwheat to liquid is 1: 2;
The lid of the pan must be tightly closed when cooking;
After boiling, the porridge is cooked over low heat and let it brew;
Before complete cooking the porridge does not interfere and the lid is not opened.

Buckwheat porridge was cooked and languished in a Russian oven in clay pot, served with butter or milk both on holidays and Everyday life and by the 17th century it had become a national dish of the Russian people, which we still cook and respect, like our distant ancestors.

From ancient times to the present day, buckwheat porridge remains one of the popular dishes of Russian national cuisine. Only in Russia, Ukraine, to some extent in China, and more recently in France and Japan, buckwheat enjoys such respect. For the majority of Europeans, it remains today nothing more than exotic, which is sold in supermarkets in small bags, to which a brochure on its beneficial properties is certainly attached. Previously, the USSR, and now Russia and Ukraine grow almost half of the world's buckwheat grain harvest and consume it themselves.

Diet product

Its popularity with us is not accidental. Buckwheat is healthy dietary product... When grown, it does not need any chemicals. She copes with pests and weeds on her own, and all attempts to increase her low yield, even in favorable years, no more than 8-10 centners per hectare, with the help of fertilizers, are immediately reflected in her taste. It seems that nature itself made sure that buckwheat always remains an environmentally friendly product. Buying it, you can always be sure that there are no nitrates or pesticides in the cereal. Otherwise, the taste of buckwheat will be such that if you want it, you will not eat it with all your efforts.

Buckwheat contains a lot of substances necessary for the human body: fats, proteins, carbohydrates, vitamins and amino acids, but there is no gluten, unlike other cereals. Therefore, it can be safely recommended to those who are allergic to gluten, and to whom other grains are contraindicated. The protein contained in buckwheat is a complete substitute for meat protein and is easier to digest. Buckwheat also contains calcium, phosphorus, iodine and other trace elements necessary for our body. Of the vitamins, vitamin E predominates, which is so lacking in residents of large cities, B vitamins, vitamin PP (rutin). It is thanks to the routine that buckwheat strengthens the walls of blood vessels and capillaries. Therefore, it is very useful for varicose veins and those with heart problems. In addition, buckwheat helps cleanse the liver and removes excess cholesterol. For these reasons, it is widely used in dietary nutrition.

Homeland - Himalayas

Where did this wonderful cereal come from in Russia? For the most part, experts believe that the native land of buckwheat is North India. Wild plant forms are concentrated on the western spurs of the Himalayan mountains. In nature, songbirds willingly eat them. About 4-5 thousand years ago, the Himalayan mountain dwellers tried that small green "pyramids" - the seeds of the local mountain grass, are suitable for human consumption and began to prepare food from them. For a long time, buckwheat was used in its green form. Over time, the inhabitants of the Himalayas tried to warm up the buckwheat grains, and they not only acquired a brown tint, but they also acquired a more pleasant taste and aroma.

Then buckwheat gradually began to spread throughout the world. In the XV century. BC NS. it penetrated into China, Korea and Japan, and then to the countries of Central Asia, the Middle East and the Caucasus, and only after that to Europe - possibly during the Mongol-Tatar invasion, because in many European countries it is called the Tatar plant. Her name is Tatar and we have it in central Russia. According to one of the opinions, due to the fact that she came to Russia from the Volga Bulgars, that is, the Tatars. But the prevailing opinion is that in the 7th century it was brought to Kievan Rus through the territory of modern Romania by the Byzantine Greeks. At first, Greek monks cultivated it. For this reason, she began to be called "buckwheat". In France, Belgium, Spain and Portugal, it was once called "Arabian grain", in Italy and Greece itself - Turkish, and in Germany - simply pagan grain. In many European countries it is still called "beech wheat" - because of the similarity of seeds in shape to beech nuts.

Despite the capricious nature of buckwheat and its low yield, Russian farmers have always allotted large areas for its crops. Buckwheat has become not only one of the favorite dishes, but also used in folk medicine. Buckwheat decoction was recommended for colds, as well as an expectorant for dry coughs. For medicinal purposes, flowers and leaves harvested in June-July were used, as well as seeds - as they ripen. In the old manuals, buckwheat porridge was recommended for high blood loss and colds. Poultices and ointments made from buckwheat flour were used for skin diseases- boils, eczema - and malignant tumors. Fresh leaves were applied to wounds and abscesses. Flour and powdered leaves were used as powders for children.

But how did the people themselves imagine the appearance of buckwheat in Russia? It turns out that there were even legends about her.

Legend of the Greek

Beyond the blue seas, beyond the steep mountains, there lived a king and a queen. For their old age, the Lord sent them for their joy a single child, a daughter, unspeakable beauty. They thought, wondered how to name their daughter, and decided to send an ambassador to ask the counterpart by name and patronymic, and by that name to call the newborn child. And they confessed that strong thought to the princes and boyars. The princes and boyars were sentenced: be so! They sent an ambassador to look for someone to meet. He sat down at a certain crossroads, sits for the day, sits and another. On the third day, the old witch comes to Kiyom-grad to pray to God. So the ambassador tells her the tsar's thought: "God help you, old man! Tell the whole truth, do not hide: how to call you by name, and how to call you by name?" And the old old woman says in rebuke to him: “Condemn you, my merciful boyar! he does not remember his orphanhood. The ambassador began to reproach the old witch that she was out of her mind, for one cannot hear such a name by ear, one cannot see how the world stands. He even began to frighten her by torture, so that she would say everything without hiding. The old woman pleaded: "I confessed to you, boyar, the whole truth with the truth, I said the whole thing without hiding. And in everything I put the bail of all the saints and saints. sins to die! " The boyar thought, thought, and let the old woman go to Kiev-city to pray to God, and on vacation endowed him with a gold treasury, and severely punished: pray for the tsar and the tsarina, and for their born offspring.

The ambassador went to the princes and boyars to tell them what he had done. All the princes and boyars marveled at the speech of his ambassadorial. They wrote down the ambassadorial story and went to the tsar for a petition. They bowed to the tsar's condemnation of the earth about the cheese, and on the petition they uttered the whole speech and presented the articles written to the whole business to the ambassador. And the king decided: to be the case as it was done. And the tsar and tsarina named their born offspring, in the name of the met, Krupenichka. That royal daughter Krupenichka is growing up by leaps and bounds, recognizing all the wisdom of the book of older old people. So the tsar and the tsarina decided: how to give in marriage to their offspring? And they send ambassadors to all kingdoms and states, and to all kingdoms to look for a son-in-law, and a husband for their offspring.

Not thought, not fortune-tellingly, the Golden Horde rose against him, condemning the king, to fight in war, his kingdom is full, to destroy his faithful servants. The tsar condemned the Golden Horde in a non-Sermen war with all the princes and boyars, with all his kingdom, to knock women and children and old old men. In that war, I condemn the tsar, he was not lucky: he, condemned tsar, laid down his head with all the princes and boyars, with all his army. And that Gold Horde, the non-Sermen, filled with all the women and children, all the old old people. And even that kingdom hadn't happened.

That royal daughter Krupenichka got to the evil Tatar in full. And whether he, an evil Tatar, pissed Krupenichka into his non-Sermen faith, promised that he would walk in pure gold and sleep on a crystal bed. But Krupenichka did not believe his promising speeches. And he tortured, accursed, Krupenichka with great work, involuntarily heavy for exactly three years; and on the fourth, he again began to force the desermen into his faith. And she, Krupenichka, stood firmly in her Orthodox faith. At that time, an old witch-sorceress from Kiev passed through the Zolota Horde besermenskaya. So she sees, prophesying, Krupenichka in great work, hard in captivity. And she felt sorry for her, old, Krupenichka. And she, old, wraps Krupenichka in a buckwheat grain and puts that buckwheat grain in her kalita. She goes, old, way, a lot of road to Holy Russia. And at that time Krupenichka will say to her: "You served me a great service, saved me from great and difficult work; also serve the last service: when you come to Holy Russia, on wide fields, free, bury me in the ground."

The sage, according to what was said, as according to the written, did everything that Krupenichka had commanded her. As she buried, the old woman, a buckwheat grain on the holy Russian land, on a wide, free field, and taught that grain to grow, and grew from that grain of buckwheat about 77 grains. Winds blew from all four directions, spreading those 77 grains to 77 fields. Since then, buckwheat has proliferated in Holy Russia. And then the old days, and even the deed of good people publicly.

Victor BUMAGIN

# rainbow # paperback # buckwheat # rus

TO MAINNEWSPAPER RAINBOW

Today, few people know that among grain crops green buckwheat- this is a real healer, possessing in a germinated state the widest spectrum of action, including properties against cancer, researched and confirmed by scientists.

Many do not even know that with the help of simple methods it is possible to multiply the healing effect of this plant, to make it a healing elixir of youth. To multiply the beneficial properties of green buckwheat, you just need to germinate it.

What kind of buckwheat and where did it come from?

The first homeland of buckwheat is our country: South Siberia, Altai, Gornaya Shoria. Buckwheat was brought from the foothills of Altai to the Urals by the Ural-Altai tribes during the migration of peoples. The second homeland of this grain is the European Cis-Urals, Volga-Kama region. Buckwheat stayed here temporarily. So it spread throughout the entire 1st millennium AD. and during the 12-13th century. The third homeland of buckwheat, national and economic, appears after the beginning of the 2nd millennium. At this time, she moved to areas of purely Slavic settlement. Buckwheat is becoming the national dish of our people, as well as the main national porridge of the country.

From the beginning of the 15th century, buckwheat spread in Western Europe. Further, the distribution goes around the world. Here one gets the impression that both the plant itself and the product itself are no longer Russian. Confusion begins and arguments that she came to us from the East.

Buckwheat has long been considered the basis of soldiers' food in Russia due to its high nutritional value. It was highly appreciated by the great commander Alexander Vasilyevich Suvorov, he called buckwheat porridge a heroic food.

V different countries buckwheat was called differently. In Russia it was called Greek grain. This name itself is associated with the Greek monks who cultivated it at monasteries during the times of Kievan Rus and Vladimir Rus. Italians and Greeks called it Turkish grain. The French, Belgians, Spaniards and Portuguese called it the Saracen or Arab, in Germany the pagan grain. In India it was called black rice.

Buckwheat is divided into two types - common and Tatar. Tatar is smaller and thicker-skinned. The common is subdivided into winged and wingless. A winged buckwheat species is widespread in Russia. The husk is generally perceptible by weight, accounting for up to 25% of the weight of the whole grain.

Buckwheat is not very demanding on the soil. In addition to Russia itself, all over the world it is cultivated only on waste lands: in the foothills, on abandoned peat lands, on wastelands, sandy loam soils. In addition to it, it is not profitable to plant anything on such lands. She practically does not need any fertilizers. Chemical fertilizers spoil its taste. It responds very well to organic fertilizers, like all crops. Buckwheat is not afraid of weeds. It will displace and drown them out in the first year of sowing, in the second year it leaves the field practically without weeds. The weak point of buckwheat is short morning frosts after sowing.

Buckwheat belongs to a very valuable honey plant. When pollinated by bees, crop yield under appropriate weather conditions can increase by 40%. A dark sort of honey is obtained from nectar - buckwheat honey with high medicinal properties. Dark varieties of honey are considered the most useful, they are richer in minerals, have greater antimicrobial activity than light varieties of honey. Buckwheat honey is superior in quality to many dark varieties of honey, heather honey, chestnut honey and tobacco are inferior to it.

Composition, or a little science

Due to its unique chemical composition, green buckwheat has a healing effect on the entire body. Its high dietary and medicinal qualities are indicated by its rich chemical composition... This is a real living food and a natural product for health and longevity.

The main components of dietary fiber are cellulose, non-starch polysaccharides, lignans. Polysaccharides are represented by glucuronic acid, mannose, aranabiose, galactose, glucose. The total content of dietary fiber in the seed is 5-11%. Soluble fiber predominates in buckwheat.

The amount of lipids in the whole grain of buckwheat ranges from 1.5% to 3.7%, of which about 3.6% are phospholipids. Buckwheat fat contains 16% to 20% saturated fatty acids, 30% to 45% oleic acid, and 31% to 41% linoleic acid. Palmitic acid from 19.3% to 22.9%, oleic acid from 29.1% to 31.6%, linoleic acid from 19.1% to 34.8% and linolenic acid from 4.7% to 6.8% are about 95% fatty acids.

Buckwheat flavonoids have antibacterial, antifungal, anti-inflammatory effects, participate in many physiological reactions in the body and can help neutralize and inactivate free radicals before they damage our cells. Green buckwheat also contains prebiotics - these are substances that promote the growth of beneficial flora and its balance.

It is also important that buckwheat is one of the few products that are not subject to genetic modification.

Why fried green buckwheat?

So it is easier to peel it, so there is a greater yield of the finished product and less likelihood of an invasion of insects. Heat-treated buckwheat differs from raw buckwheat in the absence of vitality and contains very little nutrients... Organic minerals become inorganic and lose their ability to be absorbed.

Unroasted live green buckwheat can be used with honey, vegetable oil, in salads and green cocktails. Remember that no heat treatment will not give us all the useful properties from plant products that Mother Nature herself laid in them.

How and how much to eat

It is recommended to consume about 100-150 grams in terms of dry grain (1 cup with top = 220 grams). If you have any health problems, you are engaged in physical labor or play sports, you can increase the portion to 200-300 or more grams of dry grain per day. If there are serious health problems, then a long, regular intake of 5-7 tbsp for several months is necessary. 3 times a day.

Raw buckwheat after short-term soaking is not usable. Soaking alone is not enough. Yes, it starts the processes of decomposition of substances, but during this time it does not reduce the activity of inhibitors. You need to wait until full germination so that the product becomes easily digestible.

We germinate!

Raw green buckwheat sprouts quickly. Like any other cereal, it is easy to germinate. In addition, its sprouts are tastier than many of the cereal or legume sprouts known today. You only need to try it once to make sure that green buckwheat is alive and unusually tasty, soft and tender :)

If you are not yet the proud owner of a sprout, then you will need a convenient bowl, container, or jar with a special lid with holes or a cloth and an elastic band instead of a lid. A colander is also good for germination.

So, we take the required amount of buckwheat and wash it from excess debris and dust. It is better to rinse in what we will germinate, or immediately take a container from which you can then eat, so there will be fewer dishes and faster :)

Add water to the container with buckwheat grains, taking into account the fact that after soaking, its volume will double, and leave it to soak for 30-50 minutes. This time will be enough for green buckwheat. Then we drain the water, rinse the buckwheat again, thereby washing off the substances that prevent germination and mucus from the grain. You can use a sieve here. If a container is used for germination, then cover it with a lid. If a jar is used, then close it with a lid with holes or strengthen the cloth with an elastic band. You can turn the jar upside down and place it obliquely in a container to drain the water.

Usually it takes from 8 hours to a day to get buckwheat seedlings, it all depends on the time spent on soaking, the air temperature. We are waiting for buckwheat sprouts and rinse them again. Now it remains to eat them :) or put them in the refrigerator to preserve and slow down the germination rate.

Summing up

On a raw food diet, green buckwheat can take its rightful place in the diet among fruits, vegetables and nuts. According to research by scientists, buckwheat seedlings are unique in composition and, when consumed in reasonable quantities, will satisfy the human body with almost all the necessary vitamins, flavonoids, alkaloids, macro- and microelements, high-quality proteins, fats and complex carbohydrates. Raw green buckwheat provides all the nutrients you need for muscle growth and quick recovery. In a germinated state, it is rich in undenatured high-quality protein, complex carbohydrates, vitamins, minerals necessary for building muscle fibers. Buckwheat sprouts in combination with yoga and other health-improving practices are an excellent tool for improving the body's health.

In Russia, porridge from time immemorial occupied the most important place in the nutrition of the people. It was cooked from millet (millet), oats, barley, buckwheat and other cereals on weekdays and holidays. Buckwheat or buckwheat is the fruit of the buckwheat plant. Buckwheat belongs to the buckwheat family, its homeland is Tibet, Nepal, northern regions of India.

The name "Buckwheat" in Russia came from the word "Greek" - the plant was brought to us from Greece, then the Eastern Roman Empire or Byzantium. Now buckwheat is an integral part of our national cuisine, moreover, all over the world it is associated with Russian culinary traditions. This is probably due to the fact that we have known "Grecha" for a long time - from the VI-VII centuries and deservedly occupies place of honor irreplaceable valuable dishes on our table.

Types of buckwheat groats.

By types, buckwheat is subdivided into kernels, kernels, Smolensk, green.
- The unground kernel is a whole large grain. This is the most valuable type of buckwheat.
- I did it - the grain is chipped, it can be large and small. Smolensk groats are crushed ungrounds.
- Green - raw unprocessed (not dried) buckwheat.

Green buckwheat is more than others for diet food fits.

Calorie content, composition and the nutritional value buckwheat.

Buckwheat has a calorie content of 307 kcal, which is not so little. But it all depends on how you cook buckwheat, if it's porridge with meat, butter, then the calorie content of the dish increases, and if you cook buckwheat only in water, then it decreases.

For those interested in how many calories are in buckwheat, nutritionists answer that it is not enough. Buckwheat, boiled in water, properly cooked, is really low-calorie - 100 g of porridge contains 105 kcal. Thus, if there are no contraindications, then buckwheat must be included in the diet. It is also required for children's table starting as early as 6 months as complementary foods. It is also included in the composition of special dry infant formula, used from 3 months.

The approximate composition of buckwheat: protein (protein) - 12.8%, lipids (fats) - 3.2%, carbohydrates - 57%, alimentary fiber- 11, 4%, water - 14%, mono -, disaccharides - 2, 1%, 1, 3% fiber in 100 g buckwheat contains vitamins of group B - in 1, in 2, in 6, in 8, in 9, vitamins P, E, a, PP, maleic, oxalic, citric, malic acids, starch, fiber. And also micro - and macroelements - iron, iodine, copper, zinc, molybdenum, manganese, silicon, cobalt, chromium, phosphorus, calcium, sodium, magnesium, potassium. At the same time, buckwheat is the leader, or they also say - "Tsarina", among cereals, not only in terms of a wide range of minerals included in its composition, but also in their quantity.

The nutritional value of buckwheat lies in the optimal balance and high digestibility of all its components by the body - especially proteins, minerals and vitamins.

Why buckwheat is useful for the body.

Buckwheat cooked in different ways has different properties, respectively, and the benefits of it are also different. Boiled, steamed, roasted in the oven in a pot or over low heat is very useful. Boiled buckwheat without salt, spices, fats is good for the stomach, it relieves and normalizes its work, improves the condition of the mucous membrane and intestinal motility. Due to the high content of magnesium and potassium in buckwheat, it is useful for the heart and vascular system. Regular consumption of buckwheat cereals, soups has a good effect on the condition of nails, hair, teeth, bones.

Perhaps not everyone knows about the benefits of buckwheat for people who are intolerant of gluten (gluten), which is contained in cereals. Buckwheat does not contain gluten, therefore it is a substitute for wheat, oats, rye, barley and all products based on them or with their addition.

Buckwheat is a wonderful honey plant. Buckwheat honey is one of the most valuable, it has a characteristic dark color and a specific taste with a slight bitterness.

Buckwheat is also useful for those suffering from diabetes - its low glycemic index gives a gradually slowly increasing blood sugar level, which is important in this disease. In other words, the consumption of buckwheat by diabetics does not cause a sharp jump (increase) in sugar that is dangerous for them. Buckwheat for weight loss is indispensable; it is essential to compose dietary menus without it - it combines high saturation (you don't want to eat for a long time) with a low calorie content, which contributes to weight loss.

Buckwheat is useful for anemia, varicose veins, rheumatism, some diseases of the thyroid gland, liver, furunculosis and other skin diseases. Buckwheat is useful not only for existing diseases, but also as a prophylactic agent that improves some functions, in particular, for men's health. What is buckwheat useful for men? Its use increases endurance and potency, which is facilitated by zinc and amino acids such as arginine, methionine, threonine.

For all its value, buckwheat is absolutely not whimsical when grown and is not demanding on soil fertility, therefore fertilizers are practically not used on its crops, as well as agrochemistry for weed control, which is an indisputable advantage for the consumer. At the exit, buckwheat is environmentally friendly - it is a pure and natural product.

The benefits of buckwheat for the body of pregnant women.
The benefits of buckwheat for expectant mothers are in a high amount of vitamin 9 (folic acid) in it, which ensures the normal intrauterine development of the fetus and the course of pregnancy in general. In addition, the content of essential amino acids, minerals (especially iron to increase the level of hemoglobin in pregnant women) and other vitamins in it makes buckwheat a valuable, nutritious food and has a positive effect on a woman's health, especially during this period. Buckwheat also helps pregnant women to control their weight and not gain weight, which is also important during pregnancy.

In terms of protein composition, this cereal is analogous to meat, which is the great benefit of buckwheat for the body. Of course, cereals cannot be compared in taste and complete composition with meat, but the content of amino acids in buckwheat is quite comparable to their content in meat. Therefore, those who, for whatever reason, gave up meat, may well replace its consumption with buckwheat.

Buckwheat also has a positive effect on milk production and quality. In addition, it helps to maintain an even emotional state - that is, to fight the frequent mood swings inherent in pregnant women.

Buckwheat in folk medicine.

In folk recipes, various parts of buckwheat are used for treatment - flowers, grains, stems, foliage. Buckwheat flour was used earlier as a baby powder. From flour, they made medical masks and cakes for the treatment of boils - they diluted it with boiled water or chamomile infusion, celandine, applied to the site of inflammation. Flour is also used to increase the level of hemoglobin in the blood in the treatment of anemia - take 2 tbsp. l. / 4 times with 1/2 glass of water or milk. For pancreatitis, flour is mixed with kefir - 1 tbsp. l / glass and drink at night.

Flour is also used to treat the thyroid gland - in equal amounts, buckwheat flour, buckwheat honey, crushed walnuts mix up homogeneous mass... The mixture is placed in a plastic container, glass jar and put it in the refrigerator, and then 1 day a week for breakfast, lunch, dinner - they eat only it, while drinking it is better only pure water.

Buckwheat leaves are used in the treatment of wounds - they are simply applied to the surface and fixed. The juice of the leaves has an antiseptic and healing effect. Buckwheat juice is used in the treatment of conjunctivitis - rubbing the eyes with a tampon soaked in it.

A decoction of buckwheat stalks, leaves and flowers is used internally for colds, as an antitussive and expectorant agent. And with a cold, buckwheat heated in a pan is poured into a linen bag, which is applied to the nasal sinuses, thus warming them up and relieving inflammation.

Proper storage of buckwheat.

The shelf life of buckwheat, if done correctly, is 18-20 months. Buckwheat should be stored in dry rooms at room temperature and in closed glass, metal containers, plastic bags with a latch or in its unopened packaging. This will protect buckwheat from mold and a bug - a pest.

Contraindications buckwheat.

Buckwheat, despite its many properties that benefit the human body, can still bring harm to some people. The harm from buckwheat can only be with its excessive use, and even then not for everyone. The main thing is not to overeat and not to get carried away. useful properties buckwheat. Buckwheat is certainly healthy, but, as you know, everything is good in moderation.

And if buckwheat is contraindicated for anyone, then people with increased blood clotting, as well as suffering from stomach ulcers. In the latter case, the consumption of buckwheat should be, if not stopped, then reduced to 1-2 times a week. Basically, this is all about buckwheat, which can be useful for compiling a home daily menu or dietary ration. Eat to your health - bon appetit!
V? Di - I know wisdom on earth and heaven; a multitude, gathered together; certainty; focus; connecting link between two systems (interconnection); fullness; wisdom; knowledge (information.

Since ancient times, various cereals have occupied an honorable and important place in the daily diet of the Russian people. They, in fact, were the main and main dish on the table, not a single holiday or feast could do without them, they ate them, pouring milk or honey, added vegetable and cow butter, fat, kvass, fried onions and other ingredients. One of the most popular cereals in Russia was buckwheat porridge, which in the 17th century was already rightfully considered the national dish of the Russian people, although it appeared in the vastness of our Motherland not so long ago. Brought to us from distant Asia, this culture quickly fell in love with our people, who even called it "mother". And this love is not surprising and understandable, because buckwheat was inexpensive, it was grown everywhere, buckwheat porridge is wonderful in taste and nutritional qualities, having eaten a bowl of such porridge for breakfast, you can feel full for a very long time. The people considered buckwheat not only tasty food, but also very useful for health, it was used in case of a breakdown and, even, with symptoms of a cold.

History of the origin of buckwheat

How a foreign woman became a native

According to various historians, buckwheat in Russia began to be grown around the 7th century; it got its name during the times of Kievan Rus, when Greek monks from local monasteries were mainly engaged in breeding it. The Slavs really liked the hearty and tasty porridge made from buckwheat grains, which was previously called buckwheat, buckwheat, Greek wheat, buckwheat, as well as "Tatar" after the name of a type of Tatar buckwheat with greenish inflorescences. On this occasion, there is an old legend about the tsar's daughter Krupenichka, who was overrun by the Tatars and forced to marry the khan. The children born to them were so small and fragmented that over time they turned into small dark grains. A wanderer passing by took them to her native Russian lands and planted them there, so, according to legend, buckwheat began to grow in holy Russia.

How buckwheat porridge was cooked in Russia

The largest connoisseur of Russian cookery, historian William Pokhlebkin, in his writings, said that when preparing crumbly buckwheat porridge, the Slavs used kernel - cereals made from whole buckwheat grains, for sweet and semi-sweet porridge they took Smolensk cereals (crushed peeled kernels). In order to cook a viscous buckwheat porridge, popularly called porridge-smear, they used the so-called prodil, chopped grains of large and small size. Porridge was prepared in water, milk, with the addition of additional ingredients (mushrooms, vegetables, meat, poultry, fried onions and boiled eggs), served as a main food or as a side dish for breakfast, lunch and dinner. It is almost impossible to spoil buckwheat porridge, in order for it to turn out tasty and healthy, some rules must be observed when preparing buckwheat porridge:

The proportion of buckwheat to liquid is 1: 2;
The lid of the pan must be tightly closed when cooking;
After boiling, the porridge is cooked over low heat and let it brew;
Until fully cooked, the porridge is not interfered with and the lid is not opened.

Buckwheat porridge was cooked and languished in a Russian oven in an earthen pot, served with butter or milk both on holidays and in everyday life, and by the 17th century it had become a national dish of the Russian people, which we still cook and respect, like our distant ones. ancestors.

Already in the middle of the 9th century, that black, rye, spongy and perfumed bread with leavened leaven appeared, without which the Russian menu is unthinkable.
After him, other types of national bread and flour products were created: dezhni, loaves, juices, pancakes, pies, pancakes, bagels, sausages, donuts. The last three categories are almost a century later, after the appearance wheat flour
The adherence to kvass and sour was also reflected in the creation of kvass proper, the range of which reached two or three dozen species, very different from each other in taste, as well as in the invention of the original Russian jelly of oatmeal, rye, wheat, which appeared almost 900 years earlier than modern berry starch jelly.
At the very beginning of the Old Russian period, all the main drinks, in addition to kvass, were formed: all kinds of digestions (sbitni), which were a combination of decoctions of various forest herbs with honey and spices, as well as honey and honey, that is, natural honey fermented with berry juice or simply diluted juices and water to various consistencies.
Although porridges were unleavened according to the principles of their production, they were sometimes acidified. sour milk... They also differed in variety, subdividing by the types of grain (spelled, rye, oats, barley, buckwheat, millet, wheat), by the types of grain crushing or rolling (for example, barley gave three cereals: barley, Dutch, pearl barley; four buckwheat: kernel , Veligorka, Smolensk, I went through; wheat is also three: whole, cork, semolina, etc.), and, finally, by the type of consistency, because porridge was divided into crumbly, smears and gruel (completely thin)
All this made it possible to vary from 6-7 types of grain and three types of legumes (peas, beans, lentils) several dozen different cereals. In addition, the flour of these cultures was used to make various flour products... All this bread, mainly flour food, diversified mainly with fish, mushrooms, forest berries, vegetables, and less often milk and meat.
Already in the early Middle Ages, there was a clear, or rather, a sharp division of the Russian table into a lean (vegetable fish mushroom) and a milky (egg milk meat). Wherein lean table did not include all plant foods.
So, it excluded beets, carrots and sugar, which were also ranked among the mildest food. Drawing a sharp line between a fast and lean table, fencing off products of various origins from each other with an impenetrable wall and strictly avoiding their mixing, naturally led to the creation of original dishes, for example, various types of fish soup, pancakes, kundyum (mushroom dumplings).

The fact that most days of the year from 192 to 216 in different years were lean, caused a completely natural desire for a variety of lean meals. Hence the abundance in Russian national cuisine mushroom and fish dishes, the tendency to use various plant materials from grain (cereals) to forest berries and herbs (dream, nettle, sorrel, quinoa, angelica, etc.).
At first, attempts to diversify the lean table were expressed in the fact that each type of vegetables, mushrooms or fish was prepared separately. So, cabbage, turnips, radishes, peas, cucumbers (vegetables known from the 10th century) were prepared and eaten raw, salted (pickled), steamed, boiled or baked separately from one another.
Salads and especially vinaigrette were not typical of Russian cuisine at that time and appeared in Russia only in the middle of the 19th century. But they were originally made mainly with one vegetable, which is why they were called cucumber salad, beet salad, potato salad, etc.

Mushroom dishes underwent an even greater differentiation. Each type of mushrooms, milk mushrooms, mushrooms, honey agarics, cepes, morels and peppers (champignons), etc. were not only salted, but also cooked completely separately. The same was the case with fish consumed in boiled, dried, salted, baked and, less often, fried.

Sigovina, taimenina, pike, halibut, catfish, salmon, sturgeon, sevryuzhina, beluzhina and others were considered each separately a special, different dish, and not just fish. Therefore, the fish soup could be perch, ruff, burbot or sterlet.

The flavor diversity of such homogeneous dishes was achieved in two ways: on the one hand, the difference in heat and cold processing, as well as through the use of various oils, mainly vegetable hemp, nut, poppy, wood (olive) and much later sunflower, and on the other the use of spices ...
Of the latter, onions and garlic were most often used, and in very large quantities, as well as parsley, mustard, anise, coriander, Bay leaf, black pepper and cloves, which have appeared in Russia since the 11th century. Later, in the XI and beginning of the XII century, they were supplemented with ginger, cardamom, cinnamon, calamus (oily root) and saffron.

In the ancient period of Russian cuisine, liquid hot dishes also appeared, which received the general name Khlyobovak. Particularly widespread are such types of bread as cabbage soup, stews based on vegetable raw materials, as well as various pasties, vernaculars, talkers, straws and other varieties of flour soups, which differed from each other only in consistency and consisted of three elements of water, flour and fat. , to which sometimes (but not always) was added, onions, garlic or parsley.

They also made sour cream and cottage cheese (in the terminology of that time, cheese). The production of cream and butter remained unknown until the XIV century, and in the XIV-XV centuries these products were rarely prepared and were at first of poor quality. Oil, due to imperfect methods of churning, cleaning and storage, quickly sags.

The national sweet table consisted of berry-flour and berry-honey or honey-flour products. These are gingerbread and different types unbaked, raw, but folded in a special way dough (Kaluga dough, malodukha, kulagi), in which a delicate taste effect was achieved by long, patient and laborious processing.

Thick oatmeal

Kasha is a dish made from cooked cereals or flour.

Porridge is one of the main dishes of Russian cuisine, second only to cabbage soup in importance. In the armed forces of the USSR and Russia, porridge was the most frequent hot food, especially in field conditions(for this reason, an army chef is sometimes called a cook). Porridge is an integral part of baby food.

Depending on the ratio of cereal and liquid, porridge turns out to be of different consistency: thick (steep) or crumbly, viscous (smudge) and liquid (gruel). For the preparation of porridge, such a method of heat treatment as languishing is characteristic - prolonged heating of the porridge after boiling it.

Cereals

oat flour

rye flour

food industry

Real Russian porridge. Porridge is a cult dish

Porridge - undoubtedly, primordial Russian dish... Moreover, porridge is a cult dish. According to old Russian traditions, during the wedding ceremony, the bride and groom must cook porridge. Obviously, this tradition gave rise to the saying: "You cannot cook porridge with him (with her)." The entire history of the Russian state is inextricably linked with porridge. Russian porridge is the most important dish of the national Russian cuisine.

Russia, as it happened historically, has always been and, I want to believe, will be an agrarian country. The main product of Russian agriculture has always been cereals (and, to a lesser extent, legumes) crops. The organism of the Russian man, over many centuries (and even millennia), was formed and evolved on the basis of the structural composition of cereals. Man and cereals, during their coexistence, have created an inextricable community.

Only plants have been endowed by nature with the ability to accumulate sunlight (energy) and extract nutrients from the earth. Only plants have the ability to synthesize and accumulate nutrients and biologically active substances necessary for a person (vitamins, minerals, amino acids, etc.). The human body is independently capable of producing only a tiny fraction of the substances that are vital for it for a full-fledged existence.

That is why, from time immemorial, a person has been growing plants for food. The most valuable and biologically important of them are cereals. Our existence is unthinkable without them. Cereals are the compressed light of the Sun. They contain everything that our body needs for full life.

Buckwheat is a plant from the family of buckwheat (Polygonaceae), from which buckwheat is made - a tasty, healthy and nutritious dietary product.

Origin

For the first time, buckwheat cultivation began in the mountainous regions of India about four thousand years ago. In the 15th century, culture spread to China, Japan and Korea, then conquered the countries of the Middle East and Central Asia, and then conquered Europe.

In India, buckwheat is called black rice, in France, Belgium and Portugal - Arab grain, Italians and Greeks called it Turkish grain. Buckwheat came to Russia from Greece, which is why it got this name.

The nutritional value

Buckwheat is a valuable dietary product with a high amino acid content. It contains less carbohydrates than other cereals, they are absorbed for a long time, which allows you not to feel hunger for a long time. Buckwheat is an excellent source of iron, but besides that, it contains a lot of other useful substances: phosphorus, iodine, zinc, calcium, potassium, fluorine, copper.

Buckwheat also contains B vitamins (B1, B2, B9, B6), vitamins E, PP, rutin, folic acid, riboflavin, thiamine. And the content of methionine and lysine in buckwheat is much higher than in other cereals.

Cooking applications

The main and well-known dish of buckwheat is, of course, aromatic buckwheat porridge. But besides this, you can cook from buckwheat delicious casseroles and puddings, tender cutlets, wonderful pancakes, pancakes, dumplings. Groats are also used in soups.

In Japanese and Italian cuisines noodles and others are made from a mixture of buckwheat and wheat flour pasta, traditional Breton pancakes in France are also baked from buckwheat flour, and the most famous and favorite dish of Eastern European Jews is "varnishkes" - buckwheat porridge mixed with noodles.

Application in medicine and cosmetology

Buckwheat is rich in bioflavonoids that strengthen the capillaries. In addition, buckwheat stimulates blood circulation, relieves swelling of the extremities and lowers blood pressure. This product is recommended for diabetics as it helps maintain blood sugar balance. Buckwheat lowers blood cholesterol levels, helps with constipation, osteoarthritis, abdominal diseases, and also, by raising the level of dopamine, relieves mild depression.

Buckwheat contains a large amount of flavonoids, thanks to which the aging process slows down. It is quite natural that buckwheat groats (more precisely, buckwheat flour) is part of all kinds of face and hair masks, it is also used as a baby powder.

Contraindications

With all its indisputable advantages, buckwheat is still not useful for everyone. Pregnant women and nursing mothers should not eat large amounts of buckwheat. Also, the abuse of buckwheat can have an unpleasant effect on people suffering peptic ulcer stomach, duodenum, gastritis.

Interesting Facts
In order for buckwheat porridge to be crumbly, it is necessary to observe
certain proportions: one part of buckwheat for two parts of water. The pan at the same time
close tightly and do not lift the lid during cooking.

To make the dish more aromatic, buckwheat should be fried before cooking.
cereals in a dry frying pan for 3-4 minutes, stirring constantly until it
will not acquire a pleasant golden hue.

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Buckwheat porridge in Russia 7 letters. Buckwheat history of origin

History of the origin of buckwheat

How a foreign woman became a native

How buckwheat porridge was cooked in Russia