Buckwheat in a merchant's style - 9 homemade delicious recipes

Buckwheat in a merchant's style - 9 homemade delicious recipes

Buckwheat in a merchant's style is an ancient Russian recipe that is good for all occasions. Moreover, it’s easy to prepare, no matter what kind of housewife can handle it. And products for it can be found in your own kitchen bins almost always. Read more...

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The most delicious merchant-style buckwheat: the best recipes and cooking tips

Merchant-style buckwheat is a porridge prepared with the addition of goods such as meat or minced meat, onions, carrots, garlic and tomato paste. Spices like pepper, salt, bay leaf are added to taste and as desired. Use whole grain buckwheat, but chopped buckwheat will also do, or split as needed. You can cook on the stove, in the oven or in a slow cooker.

The 5 most commonly used ingredients in merchant buckwheat recipes:

The manufacturing principle is identical to the preparation of ordinary pilaf (in fact, it is buckwheat pilaf)). First, vegetables are fried in oil. Tomato paste (optional) and spices, not including garlic, are added to them. Then the washed and dried buckwheat is poured in. Everything is filled with water so that the cereal is one hundred percent covered. And simmer until done under the lid over low heat. Once the liquid is one hundred percent absorbed, the dish is ready. A few minutes before the end, crushed garlic is added to it.

The same can be done in clay pots. It will be especially tasty if you distribute everything into portions and take pots according to the number of eaters. In this case, we will get a dietary dish; you won’t even have to fry the vegetables.

Recipes for merchant-style buckwheat may not include meat, keep this in mind - there are lean versions of this dish. Then most often it is replaced by mushrooms. Also prepared with beef, pork, chicken or stew.

5 of the lowest-calorie buckwheat recipes in merchant style:

It’s especially important: this porridge is only good when it’s hot, and when it’s cool it’s not so tasty.

If you fry buckwheat in butter, the dish will acquire an even more pleasant flavor color.

By the way, according to Pokhlebkin, buckwheat porridge (which can easily include merchant porridge) occupies a respectable second place in the list of the most important dishes of Russian cuisine. The first place is given, naturally, to cabbage soup. During Great Lent, our grandfathers and grandmothers sat mainly on these grubs, inventing more and more new production methods.

Merchant-style buckwheat with minced meat

Ingredients

Mixed minced meat – 500 g

Onions – 1 pc.

Garlic – 2 cloves

Vegetable oil - for frying

Ground dark pepper - to taste

Mixture of dried Italian herbs - to taste

Tomato paste – 2 tbsp.

Sugar – 1 pinch (optional)

Buckwheat – 1 cup

Water – 2 glasses

Sweet pepper – 1 pc. optional

Parsley/fresh herbs – 1-2 pinches

• 165 kcal
• 45 min.
• 45 min.

Photo of the finished dish

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Video recipe: Merchant-style buckwheat with minced meat

Step-by-step recipe with photos and videos

Merchant-style buckwheat with minced meat is a lifesaver for both beginners and experienced cooks. This is one of those delicious, affordable, satisfying and easy everyday dishes that, despite its simplicity, constantly delights with its taste and helps out all year round. Complemented with appetizing inclusions of minced meat, soaked in a juicy, spicy tomato sauce, buckwheat prepared according to this recipe comes out crumbly, special and very tempting to the taste. An excellent option for a quick lunch or dinner. Try it!

To make merchant-style buckwheat porridge with minced meat, you will need the ingredients indicated in the list.

Prepare the vegetables. Dice the onion, grate or cut the carrots into strips, chop the garlic cloves with a knife, peel and cut the sweet pepper into strips.

Sweet pepper in this dish is an optional component, but its addition allows you to add a very appetizing flavor to the dish. For this purpose, instead of sweet peppers, you can add mushrooms (250-300 g) to the dish.

Fry the onions for 5-6 minutes until lightly browned.

Then add carrots and bell peppers and fry for another 5-7 minutes.

Add the minced meat and fry for a couple more minutes until the released juice has practically evaporated one hundred percent. The minced meat will change its color and become crumbly.

Add finely chopped garlic, salt, dried herbs and ground dark pepper to taste (I add a mixture of dried Italian herbs). Simmer the mixture over medium heat for another 1-2 minutes.

Add tomato paste and stir fry for another 1-2 minutes. Taste the mixture and add more spices and herbs to taste as needed. If desired, add 1 small pinch of sugar.

Then add buckwheat, and stirring constantly, fry the mixture for another 2-3 minutes so that the cereal reveals its own smell.

Pour in water and bring to a boil. When the water boils, reduce the heat so that the water is constantly bubbling gently, cover the pan with a lid and cook the dish for another 15-20 minutes, until the liquid is one hundred percent absorbed.

Then turn off the heat, add a pinch of chopped fresh herbs and let the dish sit under the lid for 5-7 minutes before serving.

Merchant style buckwheat with minced meat is ready. Bon appetit.

Buckwheat in a merchant's style - simple, satisfying and tasty

The global epidemic is taking over the brain and almost all people have begun to accumulate supplies of buckwheat. But you and I know that there is no such thing as too much buckwheat, especially for a Russian person. Buckwheat has always been the most important cereal; almost from Old Rus', people fell in love with its taste and benefits. The Byzantine monks brought it to us from Greece, and to them we owe the name of the cereal - “buckwheat, buckwheat.”

It’s mind-blowing, but in Europe and other “progressive” countries, buckwheat is just beginning to be included in the diet, while at the same time it is positioned as an incredibly necessary and dietary cereal for those who care about their health. Nutritionists began to prescribe it to their clients. But the production of buckwheat in European countries is still not established at the proper level, and it is quite expensive.

Buckwheat in stores YES! completely accessible to everyone, anyone can enjoy its taste and join a healthy diet. But this was not always the case; in Rus', despite all the love for buckwheat, it remained a delicacy for a long time and was prepared only in rich families. The main dish that everyone was looking forward to was buckwheat with meat, hearty and tasty. This is where the name of the famous dish “buckwheat in a merchant’s style” came from; only landowners and merchants could afford such a dish.

There is simply no single traditional recipe for “merchant-style buckwheat.” Naturally, the main ingredients will be buckwheat and meat. With all this, meat can be of any kind and in any form; almost everyone loves buckwheat with minced meat. In fact, you can always find onions and carrots in recipes, because these are one of the most accessible and widespread goods. Other vegetables are optional, but it’s important not to overdo it and follow the general tips for making buckwheat. Our version of “buckwheat in a merchant’s style” stands out with its colorful and different flavors. Go!

Ingredients (6 servings)

● Pork (ham, shoulder) – 300-400 g
● Zernodar brand buckwheat – two glasses
● Carrots (large) – one piece
● Onions (large) – one piece
● Bell pepper – half a piece
● Tomato sauce – three tablespoons
● Salt, ground pepper, fresh herbs - to taste.

Cooking

We will need a piece of pork with fat, so we shouldn’t strive for a perfect cut. A ham or shoulder blade is perfect. Separate the fat from the meat and fry the lard over high heat until golden brown. It is better to use a deep frying pan. Add the meat cut into medium pieces and fry until half cooked.

Cut all the listed vegetables (onions, carrots, peppers) into strips and add to the meat, add salt and pepper. Continue frying and pour in the tomato sauce, mix thoroughly, reduce the heat to medium.

Now add a little water, about half a glass, close the lid and simmer for about 10 minutes. Next, add the washed buckwheat and add water, about 4 glasses. Beforehand, the buckwheat can be heated separately in a frying pan, so it will become even more crumbly.

Reduce the heat to low, close the lid and begin to simmer the dish for about half an hour. Later, remove from heat and let the dish brew for another 15 minutes. By this time, the entire kitchen should be filled with a delicious smell. Don't forget to sprinkle with fresh herbs and the dish is ready to serve. Stores YES! We want you to enjoy your meal!

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Merchant-style buckwheat porridge prepared according to well-known recipes with meat, minced meat or mushrooms

Nowadays, buckwheat porridge is prepared in a merchant’s way not only with meat. Mushrooms, minced meat, vegetables, and stew are often added to this dish. In addition, modern chefs add various spices and seasonings to buckwheat and decorate the dish with herbs.

In the old days, merchants served this hearty, healthy and very tasty porridge made from buckwheat for dinner. In addition to the buckwheat itself, it included a set of goods such as meat, vegetables, salt and tomato paste. To this day, this recipe is very relevant, although it has changed somewhat.

I will present several of the best, in my opinion, recipes for merchant-style buckwheat in this article.

Content:

• Merchant-style buckwheat porridge with pork
• Recipe for merchant-style buckwheat porridge with minced meat
• Buckwheat with mushrooms
• Buckwheat with chicken meat merchant style (video)
• Useful tips

Merchant-style buckwheat porridge with pork

In the traditional recipe, pork is used as the base for the buckwheat side dish; this is the meat we will use. This option will suit everyone's taste. Everyone in my family enjoys eating this porridge.

• 500 gr. pork (it’s best to use the neck part).
• 1 cup buckwheat kernels.
• 2 glasses of drinking water.
• 200 ml. tomato juice.
• One carrot.
• medium onions.
• 1 tomato.
• 3 spoons of sunflower.
• Three garlics.
• Salt, sugar a pinch.
• Dark pepper, khmeli-suneli to taste.

Step-by-step process for making buckwheat the merchant way

Chop the pork randomly, but not finely.

Heat the sunflower oil in a frying pan, fry the meat until cooked, transfer it to a cauldron or saucepan.

Without rinsing the pan after the pork, add a little more oil and fry the onion, cut into half rings, for 5 minutes.

Add grated carrots and chopped garlic to the onion, mix and sauté until the vegetables are soft and golden in color.

Place the tomato in hot water, remove the skin, cut it into slices, throw it into the frying pan, and cook covered for a couple more minutes.

Add the vegetables to the meat, stir, add tomato juice and simmer in a saucepan for about 5 minutes under the lid.

We wash the cereal, add it to the pan, add salt, add a little pepper, add a pinch of sugar, mix, and simmer the food in tomato juice for another 5 minutes.

Add water and cook until the water has completely evaporated.

Pour suneli hops into the finished dish, add a little salt and pepper, mix, cover and leave for 15 minutes. Everything is ready, you can safely serve buckwheat on the table like a merchant.

On a note! Using this method, as indicated in the recipe, you can prepare porridge with any kind of meat. The option with beef, bunny, turkey, chicken and even wild meat (goat, elk, wild boar, etc.) is unsurpassed.

Recipe for merchant-style buckwheat porridge with minced meat

No less appetizing and savory dish than one cooked with pieces of meat. The best way to make minced meat is to create it yourself, by grinding pork and beef or pork and chicken in equal proportions in a meat grinder. I recommend seasoning the purchased product with a special set of spices for minced meat, or a mixture of peppers and salt.

• Buckwheat kernels - 1.5 cups.
• Any kind of minced meat - 0.5 kg.
• A large onion.
• 100 gr. carrots in Korean.
• 2 tablespoons of tomato paste.
• Garlic to taste.
• Water 3 glasses.
• Not enough sunflower oil for frying.
• It doesn’t matter what kind of greens to serve (dill, parsley, green onions).
• Pepper and little salt.

Cooking process

Wash the buckwheat, remove the debris, put it in a frying pan without oil and dry it a little, stirring constantly.

Finely chop the onion and chop the garlic.

Fry onions, Korean carrots and garlic in vegetable oil.

Add the minced meat to the vegetables, mix well, fry the food for about 10 minutes.

Add tomato paste and continue cooking for three minutes.

Now it’s the turn of the cereal, add it to the existing ingredients, pour in water, mix, cover everything with a lid and cook until all the water has evaporated.

While our dish is preparing, chop the greens.

When the water has evaporated, turn off the heat and leave the porridge without opening for 10 minutes.

Merchant-style buckwheat porridge with minced meat is ready, you can divide it into portions and serve for dinner, garnishing with chopped parsley, dill or green onion on top.

Buckwheat with mushrooms

Mushrooms in the dish are a good candidate for meat. The porridge is rich, fragrant, nutritious and also has great benefits for the body. Mushrooms can be taken from the freshest forest mushrooms, or dried, frozen or purchased champignons.

You can add them to the recipe in any proportion to the cereal as you like. If you want more mushrooms, put more of them, it will literally be like a merchant. If you just want to give buckwheat a mushroom smell, add much less forest products.

• One glass of buckwheat.
• Two glasses of drinking water.
• 500-700 gr. mushrooms
• Onion.
• Carrot.
• 1 sweet pepper (bell pepper).
• 2 tablespoons traditional soy sauce.
• Fresh green onions - 5-6 feathers.
• Salt to taste.
• Balsamic vinegar – 1 spoon.
• Pepper to taste.

How to cook porridge with mushrooms

We clean the mushrooms, wash them, cut them into arbitrary pieces, and fry them with onions until tender. In this case, cut the onion as you like, finely or larger.

Wash the pepper, remove the entrails, and cut into squares.

Add carrots and pieces of pepper to the mushrooms, pour in soy sauce and balsamic vinegar, stir, cover, cook over medium heat for about 5 minutes.

We clean the cereal from debris, rinse it under water, add it to the frying pan with the mushrooms and vegetables, then water follows. Cover everything, bring to a boil over medium heat, turn the heat up to low and continue cooking with the lid on until the water evaporates.

Salt and pepper the finished porridge, season with green onions, mix and leave covered for another 10 minutes. The buckwheat should steam well and can be placed on plates.

Buckwheat with chicken meat merchant style (video)

I really like this merchant-style buckwheat with chicken! A colorful and tasty dish that is quick and easy to prepare. It’s impossible not to love this kind of buckwheat porridge.

Useful tips

Merchant-style porridge turns out much more aromatic and tastier if you add a little chopped garlic to the pan 3 minutes before the end of cooking.

You can cook buckwheat with meat either on the stove in a frying pan, or in pots in the oven or in a slow cooker.

Buckwheat comes out crumbly and fragrant if you fry it a little beforehand. With all this, you can fry the cereal either without oil or with the addition of butter.

The dish has a beautiful taste, regardless of whether you cook it with pork, beef, lamb, rabbit, chicken, stewed meat or mushrooms.

Feel free to experiment with seasonings and you can find your own perfect recipe.

When serving porridge, add a slice of butter to the plate.

Now you understand how quickly and simply buckwheat porridge is made in the merchant’s way, cook with joy, bon appetit!