Merchant meat with buckwheat in a pan. Merchant-style buckwheat with pork

Buckwheat porridge is a traditional dish of Russian cuisine, familiar from childhood. Buckwheat is cooked with vegetables and meat, in the oven, on the stove and in a slow cooker. Such porridge is healthy and high in calories, which means it is nutritious.

Buckwheat is combined with milk products, especially kefir. This dish is perfect as a second dish. Porridge contains a lot of proteins and carbohydrates.

Merchant-style buckwheat with pork in a slow cooker

The time of cooking buckwheat in a merchant's way with pork is 55 minutes. We recommend taking young beef.

Ingredients:

• 700 gr. meat;
• bulb;
• two sweet peppers;
• carrot;
• 4 tbsp. spoons of tomato paste;
• 3 multi-cups buckwheat;
• two laurel leaves;
• 3 pinches of hops-suneli;
• 1 teaspoon of paprika and corindre;
• 5 multi-cups of water;
• fresh greens.

Preparation:

1. Cut vegetables and meat into small pieces.
2. Fry the meat in oil, in the "Fry" mode, in some multicooker there is a "Deep fry" mode. Cook for 10 minutes, until the meat is browned and place in a bowl.
3. Saute the onion for about 5 minutes, until golden brown and soft.
4. Put carrots with peppers on the onion, cook for another 5 minutes, stirring occasionally.
5. Add meat and tomato paste to vegetables, salt.
6. Put bay leaves, cereals and spices in the buckwheat in a slow cooker like a merchant. Stir and cover with water. Cook for 35 minutes on medium heat or pilaf.
7. Sprinkle the prepared porridge with rolled herbs.

Merchant-style buckwheat with chicken breast

Fragrant and crumbly porridge with chicken is cooked for 50 minutes. You can use ketchup or tomato paste. Porridge will be tastier if cooked in broth.

Ingredients:

• 500 gr. breasts;
• a glass of cereal;
• bulb;
• two tbsp. spoons of ketchup;
• carrot;
• a bunch of dill;
• two cloves of garlic;
• two glasses of broth or water;

Preparation:

1. Season the meat, cut into medium pieces, to taste.
2. Finely chop the onion, pass the carrots through a grater.
3. Rinse and dry the prepared cereal using a paper towel.
4. Fry the meat over high heat for 3 minutes, add the onion. Cook for 2 minutes. Add carrots, fry for 5 minutes over low heat.
5. Pour buckwheat for frying. In a separate container, mix the ketchup with water or broth, pour into the buckwheat, stir.
6. Salt and add chopped garlic, after boiling, reduce the heat and cook the porridge for 25 minutes under the lid. The water should evaporate.
7. Leave the prepared porridge for 15 minutes and add chopped fresh dill.

Ingredients:

• a glass of cereal;
• two bows;
• 220 gr. mushrooms;
• two carrots.

Preparation:

1. Pour water over the groats and leave for 15 minutes. Drain off any water and grains that have stuck together.
2. Chop vegetables finely and sauté.
3. Boil in salted water, chop coarsely and sauté with vegetables for 5 minutes.
4. Add buckwheat and spices to frying, stir, pour in broth or water. The liquid should cover the ingredients by one finger.
5. After boiling, reduce heat and simmer for another half hour under the lid.

Appetizing and very satisfying porridge with tomato paste and meat - great dish for a hearty lunch or dinner.

It will take 50 minutes to cook.

Ingredients:

• 300 gr. meat;
• 250 g cereals;
• bulb;
• one tbsp. spoon tomato paste;
• carrot;
• one teaspoon of sugar;
• fresh dill.

Preparation:

1. Chop the meat and fry in oil, add chopped onion and spices.
2. Cut the carrots into thin strips and add to the meat. Stir and simmer for 7 minutes.
3. Add buckwheat to meat and vegetables, salt, put tomato paste and sugar. Pour in boiled water. The liquid should cover the food by 2 cm. When it boils, reduce heat and cover. Cook for 20 minutes.
4. Add chopped herbs to the finished porridge.

Merchant-style buckwheat with minced meat

Minced meat makes porridge more satisfying and nutritious. It roasts faster than sliced ​​meat, which saves time and allows you to quickly prepare a hearty meal.

Aglaya Ivanovna:

Bob Popov:

With a bouillon cube? And this is the merchants of the 19th century? Oh well.

And you show me now those real merchants! ..)) that's why bouillon cubes))) But in general - well, a beautiful name, and the recipe is adapted for modern products ...

Modern products?
Salt - here it is, the main component of this broth cube of yours, plus all sorts of nasty things to it so that your nyamka would be tasty and delicious. For example, here is the composition of the Knorr chicken cube (from other manufacturers it is even worse):
synthetic additive E621 (monosodium glutamate) - this is so that your eyes are gorging, not to be pulled by the ears,
synthetic additive E631 (disodium inosinate) - this is to make your nyamka even tastier (and even more harmful for your children),
synthetic dyes E-102 (tartrazine) and E-110, made from industrial waste - coal tar,
maltodextrin is a product of incomplete acidic (dilute acids) hydrolysis of starch,
yeast extract, corn starch, sugar,
hydrogenated soybean oil, vegetable protein hydrolyzate (corn),
sodium caseinate - a meat substitute in order to reduce the cost, and to make it sticky, casein, cool and yum-yum,
hydrogenated beef fat, chicken fat,
annatto food coloring, citric acid,
and now, finally, - homeopathic particles of dried parsley and boiled chicken meat.
Dyes E-102 and E-110 are made from industrial waste - coal tar. E-110 is a sulfonated version of the Sudan I dye, which is a carcinogen. As a rule, E-110 contains some quantity of this your Sudan I. E-102 dye is banned in Norway, Austria, Germany, and E-110 dye - in Norway and Finland.
Constant consumption of E-102 (tartrazine) causes anxiety, migraines, depression, disturbed vision and sleep, purple spots on the skin. In children, asthma attacks, a tumor of the thyroid gland, chromosome damage, hyperactivity. Men are not bypassed either - a decrease in male potency, sperm count. Do you like it? And you need it?
This beloved E-110 (also called Sunset Yellow, a wonderful name, especially the word "sunset") causes swelling of the skin, migraines, hives, indigestion with diarrhea and vomiting. Scientists for the benefit of consumers urge governments to ban your E-102 and E-110 - "These synthetic chemicals do absolutely nothing to improve nutritional quality and food safety, but they trigger problem behaviors in children and cancer in anyone."
But the opinion of modern nutritionists about these modern foods of yours - hydrogenated vegetable fats (also called "vegetable cream") - "From a medical point of view," vegetable cream "is trans-isomeric fatty acids that are very poorly absorbed by the body. recommended as trans isomers are carcinogenic. " Trans isomers are among the group of dangerous compounds for the human body that increase the risk of developing cardiovascular diseases, diabetes, and some types of cancer, in particular, breast cancer. And you need it, lovers
modern "products" - chicken broths, in which there were no chickens, meat sausages, in which there is never meat, cooked sausages from soybeans, trans-isomers and chemical flavoring additives?
So, forward and with a song towards the cemetery under the flag of new technologies and new chemical substitutes for natural natural products. With joy and acceleration. Only, please, you don’t need to camouflage your joy of this movement of yours with words, in particular - Merchant, which have nothing to do with your nyamk, and which you devalue by simply attaching them to your creations from bouillon cubes.
In general, every self-respecting hostess, kitchen hostess, homemaker, wife and mother, always has a frozen homemade rich fragrant strong chicken broth in the freezer in her kitchen. So that at any time without high costs and quickly prepare a vegetable soup or soup with high-quality egg noodles from durum wheat, or an exotic soup with shrimp and mussels, or cook wheat porridge, make a sauce, and much more.
And carrots and ketchup in buckwheat porridge are nonsense. Carrots interrupt the delicate taste of buckwheat. So does ketchup, so does broth. Buckwheat porridge is boiled in water, so that you can feel the subtle true taste of buckwheat in a primordially Russian dish - buckwheat porridge, a dish that other cuisines do not know. Pokhlebkin wrote a lot of good things about buckwheat porridge; a large list of buckwheat porridge recipes is included in the famous Book of Delicious and Healthy Food.
And what is published here is a nyamka that has little to do with buckwheat porridge, especially the Merchant. Buckwheat here is just a filler for carrots and monosodium glutamate, flavored with ketchup, another "modern product" of the chemical industry.
Bon Appetit!

This version of buckwheat porridge is nutritious - the merchant cooks buckwheat with poultry meat. Therefore, this dish is suitable for both lunch and dinner. Cooking steps: 1. Boil the chicken thighs until tender. Then the bones are separated from the meat by placing them in different bowls. 2. In a deep frying pan, fried bones from chicken thighs in vegetable [...]

Ingredients

Chicken thighs - 300 g,
- vegetable oil - to taste,
- butter - to taste,
- onion - 1 onion,
- black peppercorns - to taste,
- garlic - 4 cloves,
- sweet pepper - to taste,

Fresh tomato to taste

Buckwheat - 300 g.

This version of buckwheat porridge is nutritious - the merchant cooks buckwheat with poultry meat. Therefore, this dish is suitable for both lunch and dinner.
Cooking steps:
1. Boil chicken thighs until tender. Then the bones are separated from the meat by placing them in different bowls.


2. In a deep frying pan, fry the bones from the chicken thighs in vegetable oil until golden brown, and then remove them from the oil.

3. In oil from under the seeds, fry the onion, cut into cubes, until transparent. Before frying it is salted and a few peas of black pepper are added to it.

4. Carrots, chopped into strips, are poured into the ready-made onion and cook until softened.
5. Pieces of chicken thighs, pre-chopped bell peppers, tomato slices and chopped garlic are placed in a pan with onions and carrots and simmer for at least 5 minutes.

6. Buckwheat is calcined in a pan until golden brown, added to the meat and poured with hot water or hot chicken broth- the one that remained after boiling chicken thighs is also suitable. At the stage of cooking buckwheat, you need to salt it, and also add your favorite spices and seasonings or tomato paste. As it cooks, buckwheat will absorb liquid. 5 minutes before the end of cooking, you can cover the pan with a lid and simmer the cereals until tender over low heat.

Loose buckwheat with meat, in sweet and sour sauce, complemented by the aroma of spices, garlic and fresh dill, is a tasty and satisfying dish worthy of taking pride of place on a rich merchant's table. It would seem that it is a simple set of ingredients, but the result is really very tasty buckwheat, which will appeal even to those who do not like porridge in its traditional form.

Features of cooking buckwheat in a merchant's way

In its appearance, method of preparation and laying of products, buckwheat is in many ways similar to pilaf in a merchant's way, it turns out to be the same crumbly and juicy. In addition, cooking will not cause much trouble - the whole process from roasting to evaporation of cereals is carried out in one dish, in a deep frying pan. You do not need to separately cook meat with gravy and cook porridge, you just need to fry everything together, add water and wait until the dish is completely cooked under the lid.

What besides buckwheat? Or about the ingredients of buckwheat like a merchant

Buckwheat can be cooked like a merchant with chicken or pork... In the first case, the best fit chicken fillet, which will very quickly come to readiness. Do not worry about the breast becoming too dry - on the contrary, it will absorb the taste and aroma. vegetable dressing, it will be juicy because of the sauce. If you cook buckwheat with pork, it is better to take the meat not too fat, without veins and cut it as small as possible to speed up the cooking process. Of course, pork will have to be stewed longer than chicken: it should be boiled in the sauce not 2-3 minutes, but 20 minutes until fully cooked, after which it will be possible to add buckwheat. But the taste will be richer and richer.

Instead of meat, you can use ground beef or minced meat from beef, pork and chicken. Especially tasty buckwheat in a merchant's way with minced meat will turn out in pots- for this, after frying vegetables and minced meat, they need to be poured into pots, add cereals, pour water and cook in the oven until fully cooked.

Delicious combination of meat and buckwheat porridge can be supplemented mushrooms... Suitable seasonal, fresh or frozen mushrooms, oyster mushrooms soaked in water white dried mushrooms etc. All of them are added to the dish in the process of roasting vegetables, giving buckwheat a special mushroom aroma in a merchant's way. Therefore, they can be safely added as a tasty addition to meat, or used as a complete replacement for it - the latter option will be especially relevant for a vegetarian or lean diet.

Ingredients

• buckwheat 1 tbsp.
• skinless chicken fillet 300 g
• salt 1.5-2 tsp
• a mixture of Italian herbs 2 chips.
• vegetable 2 tbsp. l.
• onions 1 pc.
• carrots 0.5 pcs.
• fresh dill 5 g
• garlic 1 tooth
• water 2.5 tbsp.
• tomato paste 2 tbsp l.

How to cook buckwheat like a merchant

We serve the dish hot. Buckwheat porridge can be supplemented with a light vegetable salad made from fresh seasonal vegetables, pickles or herbs. You don't need a separate sauce or gravy.

On a note

• Fresh dill can be replaced with dried - no more than 0.5 tablespoon.
• The onion can be cut into cubes instead of half rings, and the carrots can be grated on a fine grater - in this case, the vegetables will literally dissolve in the final dish, although their taste and aroma will be completely preserved.

Hello again, dear chefs! Buckwheat is especially loved by many housewives. Thanks to simple ingredients, the dish turns out to be not only tasty, but also very budgetary.

The dish combines healthy cereals, delicious gravy, vegetables and soft.
Today I will tell you how to prepare this wonderful dish in several ways. So let's get started.

To make buckwheat tasty and aromatic, consider the following points:

1. Sort the groats thoroughly and rinse well.
2. Take water twice as much as cereals.
3. The dish should be prepared.
4. The dish is best cooked in a slow cooker, in a cauldron, or even in pots.
5. To make the porridge crumbly, you can fry it in advance in a dry frying pan or pierce it in the oven.
6. Buckwheat should be cooked over low heat.

To do this, you need the following ingredients:

• 200 grams of pork;
• 300 gr of cereals;
• 8 -9 ;
• small onion and carrot;
• tablespoon vegetable oil;
• half a liter of ordinary water;
• a mixture of peppers and salt.

If desired, you can add fresh herbs and bell pepper... You will need thick-walled dishes for cooking.
You need to cook like this:

1. Cut the pork into small pieces.
2. Wash and peel the carrots, then grate them.
3. Finely chop the onion into half rings.
4. Cut the mushrooms into large pieces.
5. Fry the pork pieces until golden brown, and then add salt and pepper.
6. Add the onions and carrots to the meat until the vegetables are tender, then add the mushrooms and fry them together for about 5 minutes.
7. Then add the buckwheat and stir. You can add more spices.
8. Fill the food with water and cover with a lid. You should cook for another 20 minutes.

Multicooker recipe

In a slow cooker, you can make porridge with stew, breast or pork. Instead of water, you can make magga broth.

For the recipe, you will need the following products:

• 0.5 kg of pork;
• 1 onion and carrot;
• multi-glass of cereals;
• 2 multi-glasses of hot water;
• butter;
• seasonings, salt and lavrushka.

Cooking consists of the following stages:

1. Divide the pork into large pieces. Fry the meat in oil for 20 minutes under a closed lid. In this case, you can use the baking mode.
2. Peel the carrots and onions, then cut them into cubes and add to the meat. Cook the food for 10 minutes.
3. Rinse buckwheat and put in a slow cooker. Then add the seasoning, salt and bay leaf.
4. Fill all components with water.
5. Turn on the pilaf mode.

Buckwheat with pork in tomato sauce

An unusually tasty porridge will turn out when adding tomato sauce.

For cooking, prepare the following foods:

• 500 gr pork;
• 1 head of onion and carrot;
• 50 grams of butter;
• 400 gr of cereals;
• a tablespoon tomato paste and vegetable oil;
• seasonings, salt and a clove of garlic.

Cooking should be like this:

1. Place a spoonful of vegetable oil in a heavy-walled pan. Cut the meat into small pieces and put them to fry. In this case, it is necessary to stir it periodically.
2. Then rinse the vegetables with water. Cut the carrots into strips and the onions into cubes.
3. Preheat the oven to 180 degrees.
4. After frying the meat, it should be salted and transferred to a special container for the oven. In this case, you can also use a form with a lid.
5. Fill the pork with water so that it covers the meat by about a centimeter. Then simmer the dish in a preheated oven.
6. Fry onions and carrots in a pan.
7. After the meat has been stewed for about half an hour, add fried onions and carrots, garlic and a tablespoon of pasta to it.
8. Then water can be added so that all components are filled evenly with water. Simmer for 15 minutes.
9. Rinse the buckwheat thoroughly and add it to the meat. In this case, buckwheat should be covered with water by about a centimeter.
10. The food will be ready in half an hour.

Put a piece of butter in the finished dish and mix everything well again. The dishes with porridge must be covered with a towel and darkened. minutes 12-15.

Try different recipes... For example, for. It must be fried along with vegetables, and then combined with buckwheat.

Cook new meals often to delight your family. Simple recipes from inexpensive ingredients will help diversify your traditional menu.

Until next time, dear friends!