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3 buckwheat dishes that you didn't know for sure about.

You managed to stock up on buckwheat, but now you don't know what to do with it? This is a familiar situation, because many of us think that buckwheat dishes are only in the form of separate porridge. But that's not true!

Buckwheat casserole with apples and raisins


  • 2 glasses of buckwheat
  • 120-150 g of honey
  • 2 big green apples
  • 1 glass of raisins
  • 1 st.l. of flour
  • 2 tbsp of cornstarch
  • 100 ml of vegetable oil
  • 1 tsp. loosener
  • salt
  • feed jam


  1. Boil buckwheat grits in 1 liter of salted boiling water to make the grits completely boiled, about 25 minutes. Preheat the oven to 180 ° C.
  2.  Hot porridge sprinkle through a sieve flour with starch and loosener, mix thoroughly. Add honey, stir it up.
  3.  Pour raisins with boiling water for 10 minutes, put it on the sieve. Peel the apples and dice 1.5 cm, mix with raisins, add to the porridge. Add the butter, mix it.
  4.  Make a 26 cm diameter mould with baking paper, put the porridge with apples and raisins, straighten. Bake it for 35-40 minutes. Totally cool it down. Take out of the mold very carefully - the casserole is not very "strong".

Lenten pancakes with buckwheat


  • 250-270 g of flour
  • 4 h. sugars
  • 500 ml of mineral water with gas
  • shallow salt
  • frying oil

For stuffing:

  • buckwheat - 250 g
  • 200 g of drinking water
  • onion - 1 bulb
  • 100 g of champignons in its own juice
  • refined vegetable oil
  • salt


  1.  Sift the flour with salt. Add sugar. Gradually pour in water, mix the dough with the same consistency as sour cream. Cover the dough bowl with a film and leave in a warm place for 40 minutes.
  2.  Preheat the pan. Add some vegetable oil. Pour out 1 dough ladle. Make the pan a circular motion so that the dough spreads evenly over the whole surface. Fry for 1.5 minutes.
  3. Turn the pancake over to the other side with a spatula and fry for 1 more minute. Place the pancake on the dish. Also fry the other pancakes.
  4. Taste buckwheat, rinse and fry on a dry hot frying pan until golden. Boil water in the pan, add some salt and vegetable oil. Pour buckwheat into the pan. Bring to the boil. Smooth off the foam, reduce the fire and cook until all water is absorbed.
  5.  Dice the onion and fry it until golden. In a bowl, mix buckwheat with onions and mushrooms. If necessary, salt.
  6.  For each pancake put 1.5-2 tbsp. filling. Roll up the pancakes with envelopes.
  7.  Heat vegetable oil in a frying pan. Lay out 4-5 pancakes smoothly side up and fry for 1.5 minutes, then turn over and fry for another 1.5 minutes.

Buckwheat porridge with chicken hearts in a pot.


  1. 1.5 glasses of buckwheat
  2. 450 g of chicken hearts
  3. 4 boiled eggs
  4. 1 large bulb
  5. dill bundle
  6. 150 g butter
  7. olive oil
  8. salt
  9. fresh black pepper


  1.  Heat the oven to 200°C. Try buckwheat and rinse well. Put in the pot, pour 3 glasses of boiling water, add 1 tsp. salt and put in the oven for 45 minutes. Then reduce the temperature to 120 ° C and leave to languish for another 1.5 hours.
  2.  Cut the hearts in half. Peel onion and cut into small cubes. Preheat the frying pan with olive oil and fry the hearts, 10 min. Then add the onions and continue frying for another 10 minutes. Salt and pepper well.
  3.  Put the hearts with onions in the pot with buckwheat and mix. Leave it in the oven for another 30 minutes.
  4.  Slice the eggs into dice. Shred the dill. Add the eggs, dill and butter to the pot with buckwheat and mix gently. Leave it in the oven for another 30 minutes.

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