It has been proved that porridge is very healthy food! Nutritionists believe that the best meal is the traditional porridge. So why is it so health-giving to eat cereal and other products from cereals? Because cereals contain almost all healthy substances in the ideal correlation. Every person who wants to be healthy and energetic should include in his diet porridge.


Buckwheat is one of the most healthy cereals. It contains essential plant proteins, also buckwheat is a champion among the cereals on the content of B vitamins, which help to cope with stress and insomnia, and at the same time are responsible for good skin, hair and nails. There are a lot of microelements in the buckwheat: iron (promotes the formation of red blood cells and it is responsible for a good complexion), potassium (supports optimal blood pressure) and calcium (your main ally in the fight against tooth decay, brittle nails, brittle bones), magnesium (saves from depression and helps you in the fight against excess weight), and many other minerals. Doctors advise to eat the buckwheat because there is a large number of rutin in it. This substance condenses the walls of blood vessels, it can stop bleeding, it has a prophylactic and therapeutic effect on the veins, such as varicose veins and hemorrhoids.

How to cook

For buckwheat per unit volume of cereals must be taken twice the volume of water (1:2). And this correlation must be kept not by eye, but to within a gram!

You will need metal (not enamel) saucepan or cauldron with a lid to cook buckwheat. Boil on high heat for the first 3-5 minutes until the water boils, and then you need a moderate boil at the very end, after that weak until the boiling water will disappear not only from the surface, but also from the bottom of the pan. And there is one important rule for buckwheat and for most cereals: after putting the cereals into the saucepan do not disturb, do not intrude into the process, and do not open the lid. Porridge is almost cooked by the steam, not by the

Water, so if you open the lid during the cook, it will mean that you didn’t give the porridge enough heat.

Buckwheat with mushrooms and eggs

1 cup of  buckwheat

2 cups of  water

1 onion

2-3 pcs of dried white mushrooms

2 hard-boiled eggs



Pour buckwheat and dried white mushrooms (at first you should cut them into pieces) into saucepan. Pour the boiling water on the buckwheat and put it on fire.

Finely chop onion and put it in the middle of the boiling of the buckwheat. Do not stir. Remove from the heat and remain it for 4 minutes for good flavor. Add the butter and chopped hard-boiled eggs.

Buckwheat porridge with nuts and dried plums

1 cup of buckwheat

2 cups water

100 g  of dried prunes

100 g of walnuts


Temper the buckwheat in the pan, mix with a spoon of vegetable oil. Rinse the prunes with boiling water and cut them into small pieces. Chop the kernels of nuts. Mix the cereals with nuts and dried plums, add boiling water and salt. Cook on low heat for 20-30 minutes with cover. Serve the hot porridge with cream or sour cream.

Buckwheat porridge with vegetables and soy sauce

1 cup of buckwheat

2 cups of water

1 onion

3 tomatoes

1 Bulgarian pepper

3 tablespoons of soy sauce

3 tablespoons of vegetable oil

Cook buckwheat as usual. Then put it into the pan with the butter, add finely sliced onions, tomatoes, peppers, bay leaf and soy sauce. Warm over on low heat for 10 minutes. Serve as a separate dish or as a side dish to meat.

Buckwheat porridge with bacon and onion

1 cup of buckwheat

2 cups of water

150 g of bacon

2 onions

Cook the crumbly buckwheat. Cut bacon (without skin) into thin slices, put it on the thick frying pan and gently heat. When the fat begins to melt, add thinly sliced onion rings, and when fry the bacon and onion until they became light golden brown. Before serving fill the porridge with butter and mix with fried bacon and onion.

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