Buckwheat in a merchant's way

Once upon a time, buckwheat was considered a favorite dish of rich merchants, which was beyond the means of a simple peasant to cook. It was cooked exclusively in pots by stewing, with an abundance of meat and cereals, which was flavored with oil and various additives. The modern merchant-style buckwheat recipe has two cooking options, the first is baked in the oven, the second is cooked in a pan or in a cast-iron pot.

Classically merchant porridge is cooked on ribs, but this is not essential, the main thing is the presence of any meat and cereal itself, which is the basis of this dish. Following this recipe, you can stew buckwheat with chicken offal in the simplest way.

How to cook delicious buckwheat like a merchant

Peel the onions, rinse and chop into small cubes.

Cut the carrots into small pieces, you can use cubes or strips.

Sort out the cereal from all kinds of debris and soak in cold water for 30 minutes. It is enough to rinse high-quality buckwheat and it is ready for use.

Chop the meat not very finely. In a thick-walled saucepan, heat the oil and fry the meat over low heat until half cooked.

Next, fry the onions until the juice runs out, then add the carrots and continue cooking on simmer for 5 minutes.

Transfer the buckwheat before draining all the water, add about one teaspoon of salt.

Pour boiled water over the pot to cover the cereal by a couple of centimeters. Bring to a boil, stir the contents of the dish, reduce heat and evaporate the water with the lid on.

After about 20 minutes, as soon as all the water has been absorbed, mix all the ingredients again and, if desired, season the porridge with a piece of butter.

For a home cook with experience, buckwheat like a merchant is not a complicated and ordinary dish that is prepared in the most usual way.