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

The seeds of such a plant as buckwheat have been called buckwheat since ancient times in Russia. This is due, as they say in the annals, 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 the “royal” place on the menu. In those days, porridges made from this queen of cereals were considered the most exquisite food, which was always present on the tables in peasant huts and in the nobility's houses. It was just prepared differently.

The rich class, unlike the commoners, did not use "empty" porridge, but with the addition of meat or other suitable ingredients. The recipe for buckwheat in a merchant's way, as they began to call the delicacy dish, accessible only to the nobility, has come down, passed from mouth to mouth to the present. Now, along with the classic recipe, there are many interpretations of a delicious dish, and in each of them the taste undergoes some changes depending on which components were used to prepare it.

benefits, calories

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

The use of dishes that have this cereal in their composition contributes to the emergence of the following positive features:

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

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

These figures refer to cereal simply boiled in water, and the merchant's buckwheat recipe 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.

The classic merchant buckwheat recipe

To begin acquaintance with this magnificent dish should be precisely with this interpretation of it, which we inherited from our ancestors. Its calorie content, subject to the use of pork without fat, 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 that may be needed can be found in the refrigerator of any, even not very thrifty hostess, namely:

• 500 grams of pork. For this dish, both 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, vegetable oil for frying, salt and your favorite spices are needed. The cooking process is so simple that even housewives who are just learning the basics of cooking can handle it. The whole difficulty lies in the preparation of 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 2 × 2 centimeters.

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

As soon as the meat is well reddened, we return the pre-fried vegetables to the pan, pour buckwheat on top and pour 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, as well as garlic lovers and this spicy vegetable, finely chopped or crushed beforehand. Once all the ingredients are collected, bring them to a boil, reduce the heat to a minimum and leave to languish for half an hour. After this time, it is not recommended to open the lid immediately - the dish needs to infuse for about 5-10 minutes.

Merchant-style buckwheat with minced meat

A dish prepared according to this recipe can be a great dinner for the whole family. It will also please friends who accidentally looked “at the light”, and it should immediately be said about its low calorie content - 100 grams of 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. He is loved by both adults and children. The ingredients for merchant 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 too much time from the hostess:

• buckwheat is moved, placed in a sieve and thoroughly washed under running water;
• pure buckwheat must be calcined for 5 minutes in a dry frying pan;
• while the buckwheat grains are undergoing heat treatment, in the second frying pan, finely chopped onions and carrots grated on a coarse grater should be sautéed in vegetable oil;
• after the vegetables acquire a yellowish tint, tomato paste and minced meat are added to the pan, all components are mixed well and cooked together for several minutes;
• put washed buckwheat, salt, spices into 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 languish over low heat for half an hour, after which finely chopped garlic is added to it, mixed and served hot, sprinkled with finely chopped herbs.

Merchant-style buckwheat in pots

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

• stew meat. Since this version of the old Russian dish involves the use of beef (200 grams will be required for 4 servings), it will take at least half an hour to pre-cook it;
• while the meat is stewing, fry half a finely chopped large onion and one coarsely grated carrot in a small amount of vegetable oil;
• the next stage is the preparation of buckwheat. Groats (one and a half glasses) should be sorted out, washed well and boiled until half cooked.

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

The final stage of preparation is the coating of the ingredients collected in pots with buckwheat groats cooked until half cooked. A little water is poured on top, all the contents are mixed well, the pots are closed with lids and sent to an oven preheated to 250 degrees for half an hour. The dish is served to the table in the same dishes 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 its taste. It will be appreciated not only by those who prefer not to eat meat products, but also by natural 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, if desired, vegetable, chicken or meat broth is added.

The cooking technique is as follows:

• a glass of buckwheat is moved, poured for 15 minutes with cool water, after which all the grains that have surfaced merge;
• medium-sized vegetables, onions, carrots, taken in 2 pieces, cut into small cubes and fried in a small amount of vegetable oil until soft;
• mushrooms, 200 grams, boiled in salted water, if fresh, or thawed, cut into medium-sized pieces, added to the pan to the vegetable mixture and fried together for another 5 minutes;
• after this time, prepared buckwheat, pepper and salt are placed in 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 in bringing the dish to a boil, reducing the heat to a minimum and simmering it under a tightly closed lid for half an hour. After that, 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

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

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 the finished product. It all depends on what kind of meat was used in the preparation of 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 browning;
• then diced onion and bell pepper are added to it, as well as carrots grated on a coarse grater. 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, spices are added and water is poured so that it slightly covers the main components of the future dish.

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

With Chiken

This recipe is considered the easiest. But, despite the ease of preparation, merchant buckwheat with chicken is a very appetizing and satisfying meal. 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 hostess uses exclusively the breast, and not the legs.

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

After 30 minutes, buckwheat will absorb all the water with a tomato and turn into a delicious porridge, which is not ashamed to be served at the table even when there are guests in the house.

with beef

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

The preparation of the meal is as follows:

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

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

Recipe for merchant buckwheat with pork in a frying pan

Buckwheat porridge with pork meat is considered traditional, since in the homes of the old Russian nobility it was he who was loved the most. Most modern housewives prefer to cook food in a pan. A recipe that, in addition to the ingredients listed above, uses tomatoes is very popular. 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.

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

• prepare onions and carrots (they should be taken in 2 pieces of medium size) as in previous recipes and pass in a pan in a small amount of vegetable oil;
• add the pork cut into small cubes to the vegetables and continue to fry until the meat is half cooked;
• a medium-sized tomato or 2 tablespoons of tomato paste is 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 slightly covers the contents of the pan.

After boiling, the fire is reduced to a minimum, the dishes are tightly closed with a lid and the dish languishes in this state for at least half an hour. Food is served on the table in portioned plates. From above it is best to sprinkle with herbs.

Merchant-style buckwheat without meat

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

Cooking begins with the preparation of buckwheat. It is sorted out and washed under running water. Next, onions, carrots and a small pepper are cut into cubes and fried in sunflower oil. As soon as the vegetables become soft, 2 tablespoons of tomato paste, spices, salt and garlic are added to them to taste. For a couple of minutes, these ingredients are languishing in a pan, then prepared buckwheat is placed in it, a bag of maggi seasoning is poured, 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, it is enough to bring it to a boil and leave it to brew for half an hour. At the same time, the cereal will retain all its nutritional properties.

Merchant buckwheat recipes in a slow cooker:

In cases where the hostess does not have time to prepare a full and tasty dinner, kitchen appliances come to her aid. Any dish can be cooked in a slow cooker. This smart pot will help with almost all stages of cooking, and dinner will be served quickly and on time. Merchant buckwheat in a slow cooker is very popular with 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 saturated with all the flavors of the ingredients included in this dish. The 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 the household with something tasty every day. Since cooking recipes are available in the recipe guide that comes with the pan, you should not dwell on the cooking technology. It is better to mention some of the nuances that can make the food from the multicooker 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 tender 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, add a 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 on the table with fresh herbs.

with veal

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

One of the subtleties of cooking in a slow cooker is the additional exposure in the bowl after the readiness signal. Ten minutes on the “heating” mode is enough for the culinary masterpiece to acquire additional tenderness, and the buckwheat groats to absorb all the flavors of the ingredients that are being prepared at the same time.

with pork

In this recipe, the main nuance of cooking, which improves the taste of the finished dish, is the reduction of the vegetable oil used to fry the pork. This makes the dish less greasy. Its calorie content, unlike the cooking option in a pan, is much lower and amounts to only 176 kilocalories per 100 grams of the finished product. Another subtlety is the cutting of 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. The taste of food will change for the better and the addition of seasonal mushrooms or champignons to the dish being prepared.

Merchant buckwheat with chicken, cooked in a slow cooker, contains only 120 kilocalories per 100 grams of the finished product and, due to the ease of preparation, is served most often for dinner. The advantage of the dish is both the availability of chicken meat for a person with any income, and the ease of preparation, especially if 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 wide 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 delights of the household.

Step 1: prepare the eggs.

We put the eggs in a small saucepan and fill it with ordinary cold water from the tap. We put the container on medium heat and wait for the liquid to boil. Immediately after that, we pinpoint 10 minutes and hard boiled eggs.

After the allotted time has elapsed, turn off the burner and, holding the pan with kitchen mitts, put it in the sink. Turn on cold water in the tap and cool the eggs. Then, with clean hands, we clean the component from the shell and put it on a cutting board.

Using a knife, finely chop the eggs into cubes and pour into a clean plate.

Step 2: prepare the mushrooms.

Rinse mushrooms thoroughly under running water and place on a cutting board. With the help of a knife, we remove the coarsened places on the hats and legs. Then chop the mushrooms into pieces and pour into a free plate.

Step 3: prepare the onion.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then we spread the component on a cutting board and finely chop it into squares. Pour the chopped onion into a clean plate and leave it aside for a while.

Step 4: prepare buckwheat.

Pour the buckwheat into a small bowl and fill it with plain warm tap water. With clean hands, mix the contents in the container and carefully drain the liquid into the sink. We do this procedure several times until the water brightens.

Step 5: prepare merchant porridge.

Pour clean buckwheat into a medium saucepan and fill it with ordinary cold water so that the liquid covers the component by exactly two fingers. We put the container on medium heat and cover with a lid. When the water boils, reduce the heat and boil the buckwheat for 20–25 minutes until all the liquid has evaporated. Immediately after that, turn off the burner, and add a piece of butter to the pan. Gently mix everything with a tablespoon, cover with a lid and wrap with a thick cloth towel so that heat does not leave the porridge.

Immediately after that, pour a small amount of vegetable oil into the pan and put on medium heat. When the contents in the container warm up well, pour the chopped onion here. From time to time, stirring the ingredient with a wooden spatula, fry it until a pale golden hue. Then add finely chopped mushrooms to the pan. Again, mix everything until smooth with improvised inventory and continue to simmer everything until the mushroom liquid has evaporated. Now fry the mushrooms until a pale golden color and turn off the burner. Attention: if there is not enough vegetable oil in the pan, add it in the amount that you see fit.

Put chopped eggs and fried mushrooms with onions in a saucepan with buckwheat. To taste, add salt, seasoning for mushrooms and ground black pepper here and, using a tablespoon, mix everything thoroughly until smooth. Immediately after that, we call everyone to the dinner table.

Step 6: serve merchant porridge.

Serve merchant porridge necessarily hot. To do this, pour it into a special plate and treat the household along with various meat dishes and a salad of fresh vegetables. Also, for beauty, porridge can be sprinkled with finely chopped parsley or dill, which, in fact, I usually do.
Good appetite!

Merchant porridge is prepared at one time, because, after lying in the refrigerator, it loses its taste. The only thing that can be done is not to mix all the ingredients of the dish, but store them separately in a cool place. Just before serving, heat everything up and mix;

In addition to the spices indicated in the recipe, you can add any other spices to your taste in the dish. For example, it can be suneli hops, ground coriander and a mixture of Italian herbs;

Instead of champignons, you can put other mushrooms in the merchant's porridge, chosen at your discretion. The main thing is that they are properly processed and go through the frying process.

Good afternoon, dear readers! Today, not every person knows that ordinary and familiar buckwheat groats can be used to prepare food that deserves to be one of the main dishes of the festive table. This dish is called merchant buckwheat and there is more than one recipe for its preparation, because you can cook buckwheat in a merchant's way with pork, chicken, minced meat and many other ways.

Merchant buckwheat. What's this?

The composition of the dish includes: cereals, any meat, vegetables, seasonings and salt. Before cooking, buckwheat is sorted and washed from vegetable debris. The meat is also washed and turned into minced meat, or finely chopped. Then it is important to choose the right dishes for cooking, not forgetting that you can cook the core in this way in a slow cooker.

1. In a deep frying pan, vegetables are fried first, and then the selected type of meat.
2. Then, after frying, grits are added to the pan.
3. All products are stewed together until cooked.

I want to note that the cooking time will directly depend on the choice of meat that is added to the core. It is known that chicken cooks faster, because buckwheat in a merchant's way with it will become ready to eat pretty quickly, but with beef or pork, you will have to simmer the food much longer.

Merchant porridge with minced meat

There are a huge number of recipes with photos with minced meat, which tell in detail how to cook this dish. As a result, the dish turns out to be tasty and satisfying, and at the same time it is done very quickly.

You can use any stuffing. For example, minced chicken will make the dish tasty and healthy for kids. And you can treat your beloved men to buckwheat with homemade minced meat (50% pork, 50% beef)

Take the following ingredients:

• Two glasses of buckwheat;
• Three cloves of garlic;
• Two bulbs;
• Four tablespoons of vegetable oil;
• Two carrots;
• Four tablespoons of tomato paste
• 700 g minced meat (pork + beef);
• Seasoning for buckwheat.

Recipe with minced meat a kernel made in a merchant's way looks like this:

1. Next, the cereal is dried a little in a pan with a small amount of vegetable oil.
2. The carrot is peeled and grated, the onion is finely chopped. Vegetables are fried in a pan.
3. When the vegetables are almost ready, add minced meat to them.
4. Then tomato paste and seasonings are sent to the pan to the minced meat.
5. Minced meat and vegetables in a pan must be thoroughly mixed.
6. Next, buckwheat is added to the minced meat and vegetables.
7. To products in a frying pan water is added, which should cover them completely.
8. The dish is stewed over low heat under a closed lid.

Ready buckwheat is served on the table like a merchant, but before serving, add squeezed garlic to it and mix.

Buckwheat groats in the oven

Many recipes with photos of merchant buckwheat can be found where it is cooked in the oven . It is worth saying that, despite the fact that cooking this dish takes a little more time, the dish turns out to be very tasty, and the meat in it practically does not need to be chewed, it turns out so soft.

For cooking, housewives should stock up on the following products:

• 300 g pork;
• a pinch of thyme;
• garlic clove;
• Bulb;
• 150 g unground;
• A couple of sprigs of parsley;
• a tablespoon of vegetable oil;
• a pinch of chili;
• 2 pieces of black peppercorns;
• Carrot;
• Salt;
• Lavrushka leaf.

Recipe as follows:

1. Onions and carrots are peeled, lightly fried in a pan in vegetable oil.
2. Next, thyme, salt, chili and garlic are added to the vegetables.
3. After a few minutes, cereals are added to the vegetables, everything is mixed, and then laid out in a baking dish.
4. Buckwheat and vegetables need to be leveled and put meat on top of them, cut into pieces. Lavrushka and peppercorns are also laid out in the dish.
5. All products are poured with boiling water, which should cover them completely.
6. The baking dish is covered with foil and sent to the oven for 45 minutes.

The finished dish is garnished with parsley and served at the table.

Buckwheat porridge a la merchant in a slow cooker

Many of us do not like to stand at the stove and follow the preparation of food, so we prefer to cook according to the recipe with a photo in a slow cooker. Most often, a pork recipe is used to prepare such a dish. Pork is a juicy and tasty meat, so many housewives like to add it to various dishes with cereals.

In order to make buckwheat merchant porridge in a slow cooker with pork, we stock up on the following products:

• tomatoes;
• Pork;
• Onion and carrot;
• Seasonings (you can cubes of maggi, hops-suneli);
• Nucleus.

Cooking a dish in the Redmond multicooker or any other like this:

1. Pork is cut into cubes.
2. Diced meat is placed in the multicooker bowl along with chopped onions and grated carrots, everything is mixed with tomato paste obtained from fresh tomatoes, the “frying” mode is set.
3. Next, washed cereals are added to the meat and vegetables, water, seasonings are added, the “pilaf” mode is set for forty minutes.

Ready "pilaf" from the core with meat is served on the table. It is very tasty in combination with pickled tomatoes or cucumbers, it can also be sprinkled with grated cheese.

Merchant-style buckwheat with mushrooms

Many people do not eat meat, as the calorie content of dishes with them is quite high, so they cook merchant porridge with mushrooms. The technique for preparing such a dish is as follows:

1. The core is moved and washed.
2. Onions and carrots, two pieces each, are peeled and chopped, fried in a pan.
3. 200 g of mushrooms are boiled in lightly salted water, then added to the vegetables in a frying pan, where they are still fried for 5-7 minutes.
4. Next, the vegetable mixture is placed together with the cereal in a small saucepan, where it is poured with water. In this case, the water should cover all the products by about one finger.
5. The food should boil over low heat under a closed lid, then you need to leave it to languish for another half hour.

The finished dish contains a large amount of vegetable protein, which can replace meat, so it is suitable for vegetarians and those who want to be slimmer. Also, merchant porridge, so prepared, is included in the diet of people suffering from diabetes.

Aglaya Ivanovna:

Bob Popov:

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

And now show me the real merchants!

Modern products?
Salt - here it is, the main component of this bouillon cube of yours, plus any muck to it so that your yam would be tasty and spicy. For example, here is the composition of the Knorr chicken cube (other manufacturers have it even worse):
synthetic additive E621 (monosodium glutamate) - this is to make your yam be an overeating, do not drag it by the ears,
synthetic additive E631 (disodium inosinate) - this is to make your yam even tastier (and even more harmful for your children),
synthetic dyes E-102 (tartrazine) and E-110, made from industrial waste - coal tar,
maltodextrin is a product of incomplete acid (dilute acids) hydrolysis of starch,
yeast extract, cornstarch, sugar,
hydrogenated soybean oil, hydrolysed vegetable protein (corn),
sodium caseinate - a meat substitute in order to reduce the cost, and to be glutinous, caseinist, cool and yum-yum,
hydrogenated beef tallow, chicken tallow,
annatto food coloring, citric acid,
and finally, homeopathic particles of dry parsley and boiled chicken meat.
Dyes E-102 and E-110 are made from industrial waste - coal tar. E-110 is the sulfonated version of Sudan I dye, which is a carcinogen. Typically, E-110 contains some of that Sudan I of yours. E-102 dye is banned in Norway, Austria, Germany, and E-110 dye is banned in Norway and Finland.
Constant consumption of E-102 (tartrazine) causes anxiety, migraine, depression, impaired vision and sleep, purple spots on the skin. In children - asthma attacks, thyroid tumor, chromosome damage, hyperactivity. Men are not bypassed either - a decrease in male potency, the number of spermatozoa. Do you like it? And do you need it?
This E-110 you love (also called Sunset Yellow, a wonderful name, especially the word "sunset") causes swelling of the skin, migraines, hives, indigestion with diarrhea and vomiting. Consumer scientists urge governments to ban those E-102 and E-110 of yours - "These synthetic chemicals do absolutely nothing to improve nutritional quality and food safety, but trigger problem behaviors in children and cancer in anyone"
But the opinion of modern nutritionists about these modern products of yours - hydrogenated vegetable fats (they are also called "vegetable cream") - "From a medical point of view, "vegetable cream" is trans-isomeric fatty acids that are very poorly absorbed by the body. Products containing them are not It is recommended to use as trans-isomers are carcinogens. Transisomers are included in the group of dangerous compounds for the human body, which increase the risk of developing cardiovascular diseases, diabetes, certain types of cancer, in particular breast cancer. And you need it, lovers
modern "products" - chicken broths, in which there were no chickens, meat sausages, in which there was never meat, boiled sausage from soy, trans-isomers and chemical flavorings?
So, forward and with a song towards the cemetery under the flag of new technologies and with new chemical substitutes for natural natural products. With joy and enthusiasm. Only, please, do not need to camouflage this joy of this movement of yours with words, in particular - Merchant, which have nothing to do with your nyamka, and which you devalue by just applying to your creations from bouillon cubes.
But in general, every self-respecting hostess, mistress of the kitchen, keeper of the family hearth, wife and mother, always has frozen homemade rich fragrant strong chicken broth in the freezer in her kitchen. So that at any time without great expense and quickly cook vegetable soup or soup with high-quality egg noodles from durum wheat, or exotic soup with shrimp and mussels, or cook wheat porridge, make sauce, and much more.
And carrots and ketchup in buckwheat porridge are nonsense. Carrots interrupt the delicate taste of buckwheat. So is ketchup, so is broth. Buckwheat porridge is boiled in water so that you can feel the subtle true taste of buckwheat in the original Russian dish - buckwheat porridge, a dish that other cuisines do not know. Pokhlebkin wrote a lot of good things about buckwheat porridge, a large list of buckwheat porridge recipes is included in the famous Book of Tasty and Healthy Food.
And what is published here is a yamka that has little to do with buckwheat porridge, especially Merchant. Buckwheat here is just a filler for carrots and monosodium glutamate, flavored with ketchup, another "modern product" of the chemical industry.
Bon Appetit!

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

The fact is that sometimes cooking is festive, but sometimes it’s quite domestic, for every day.
And the fact is that buckwheat porridge is perfectly cooked in the most ordinary Uzbek cauldron and you can cook a very tasty pilaf ... completely replacing rice with buckwheat.

This dish is prepared in exactly the same way as the ordinary Ferghana pilaf. Only the ratio of products is different: less butter, less onions and less carrots. Yes, and you can cut carrots with an ordinary cube, but meat ... You can take meat as much as you like, but you just need to keep in mind that pilaf and buckwheat porridge are not dishes about meat!
Well, all right, here are four ribs, four lamb loins - are they? Wonderful. Fry them in oil until golden brown! No ribs, no bones, not even lamb?
Well, okay, then we take the meat that is - 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 sauté until almost done. Salt, pepper, is there zira? Sprinkle with zira.

Fry the carrots and add water too. 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 Ferghana pilaf.
On the contrary, the delicate taste and aroma of buckwheat must be protected. And you also need to keep in mind that buckwheat does not swell as much as rice, so in the finished dish the ratio between the products will be just right if the weight of buckwheat is twice as much as that of meat and carrots. That is, a kilogram of buckwheat is half a kilo of meat and half a kilo of carrots.

Moreover, the taste of buckwheat would be nice to enhance, highlight. This is done very simply, first you need to wash the buckwheat.

And then put the buckwheat on a dry, oil-free frying pan and ignite. The fire under the pan should be kept above average, buckwheat should be stirred often.

Buckwheat should dry out, warm up, begin to crackle often, crumble with a dry rustle and, most importantly, fill the kitchen with its aroma. Sunflower seeds kalili in a frying pan? Have you observed how their aroma gradually changes to delicious, but after which, a little more in the pan and that's it - the seeds burn, become bitter? It's the same with buckwheat! Ignite, but do not overcook!
Some kaljat buckwheat in the oven. But can you keep track in the oven? Can you get the charm of handmade in the oven?

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

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

And for a kilogram of buckwheat, two liters of water should go. But how much water was 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 of the water to adjust.

Buckwheat is cooked longer than rice, so under the cauldron, too much heat is not needed. Let it boil calmly and boil slowly. For about twenty minutes, exactly, buckwheat should be boiled, but after that the moisture should either be completely absorbed into the cereal or evaporate. Well, that's all - we close the cauldron with a lid, the smallest fire, a divider, or even a cauldron in the oven, heated to 120-130C.

In principle, the longer the buckwheat is steamed, the more luxurious its consistency will be, the tastier the pilaf will turn out.
But after forty minutes, open the cauldron, collect the grits in a slide, arrange, as it were, the mouth of a volcano and lower a piece of ghee 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 fragrant and tastier.

In general, it is possible not to soak buckwheat with oil - the vegetable oil on which 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 - everyone is on the run, everyone is on the run.

Only, honestly, if anyone does not like buckwheat, it is only because they have never paid due 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.