- Butter - 0.5 teaspoons
- Buckwheat - 1 Glass
- Salt - 0.5 teaspoons
- Water - 2 Cups
1. Before cooking porridge, buckwheat groats are well sorted, debris and small pebbles are removed. Then, in cold water, rind the groats, several times change the water (it should be clean). Now buckwheat need to dry a little. 2. Then we pour buckwheat on the pan and fry it over medium heat, stir constantly. Fry until golden brown. 3. On a small fire in a saucepan with a thick bottom and walls melted butter, then add buckwheat and salt here. We mix everything thoroughly (every grain must be covered with oil). Simultaneously, in a saucepan or a kettle you need to boil water. 4. In mixed with oil and salt, grind, pour boiling water, to a minimum we reduce fire. 5. Tightly cover the pan with a lid and do not open it for about fifteen or twenty minutes. Basically, this porridge is prepared for a couple. Now the porridge is ready. A wooden spoon lay out the porridge in a plate, and put butter in it. We serve hot.
Servings: 2