Buckwheat with buckwheat

Buckwheat with buckwheat

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making pickle with buckwheat

  1. Pork (pulp with a small bone) 500 grams
  2. Buckwheat groats 120 grams
  3. Medium size potatoes 4-5 pieces
  4. Medium sized pickled cucumbers 2 pieces
  5. Medium-sized carrot 1 piece
  6. Onions medium size 1 piece
  7. Vegetable oil 2-4 tablespoons
  8. Black peppercorns to taste
  9. Ground black pepper to taste
  10. Small parsley root - 2-3 pieces to taste
  11. Bay leaf dry medium size 2 pieces
  • Main ingredients: Pork, Cucumber, Buckwheat
  • Serving 5 servings
  • World Cuisine


Cutting board, Knife, Saucepan - 2 pieces, Cooker, Skimmer, Lid, Plate - 4 pieces, Sieve, Paper towel, Bowl - 5 pieces, Coarse grater, Frying pan, Tablespoon, Serving plates

Cooking pickle with buckwheat:

Step 1: prepare the meat.

Wash the pork under warm running water. Then hold the meat with your hands over the sink to glass the water. Then we spread it on a cutting board, with the help of a kitchen knife we ​​clean the pork flesh from grease and films. It is desirable that the meat had a small bone, because the soup should turn out to be rich. Then we cut the pork into small portions and transfer to a free pan.

Step 2: prepare the meat broth.

Pour into a saucepan with meat 2.5 liters of cold water and put the container on medium heat. We bring the liquid to a boil, removing the foam formed from cooking the meat with a slotted spoon. We will collect foam throughout the preparation of the broth. Then add the parsley root, because thanks to it the taste and smell of the broth improve. We cover the container with a lid, reduce the heat to a minimum and cook the broth for 1-1.5 hours. Then, using a slotted spoon, we take the meat out of the broth and transfer it to a free plate. Using a kitchen knife, free the meat piece from the bone. Filter the liquid through a sieve into another pan, and discard the parsley root. Then we return the pork back to the broth.

Step 3: prepare buckwheat.

Pour buckwheat on a paper towel and evenly distribute over the entire surface. Manually sort buckwheat and put aside pebbles or dry grass, which may be in the groats. Then we wash it well several times under running water. After pouring buckwheat with liquid into a sieve and let the water drain.

We put the cereals in a free bowl.

Step 4: prepare the potatoes.

Potatoes are peeled with a kitchen knife and washed well under warm running water. Then we shift to a cutting board and cut the vegetable into pieces of medium size. Then we shift the slices of the root crop into a free plate.

Step 5: prepare the onion.

Using a kitchen knife, peel the onion from the husks and rinse well under running water. Then we shift to a cutting board and cut into small squares. Transfer the chopped onion into a free bowl.

Step 6: prepare the carrots.

Carrots, using a kitchen knife, peel the skin, and then rinse under running water. And on a coarse grater we rub the vegetable into a free plate.

You can also cut carrots into thin rectangles so that the taste of this vegetable can be felt in the soup itself.

Step 7: prepare the vegetable frying.

Pour vegetable oil into the pan and put the container on medium heat. When the oil warms up well, shift the chopped onions and carrots. Using a tablespoon, mix the two vegetable ingredients together and simmer them, stirring constantly until the carrots and onions are transparent and slightly soft. It is important not to overcook vegetables. When the frying is ready, transfer it to a free bowl, pepper to taste and once again mix everything well. It is not necessary to salt, as in our dish there will be pickles.

Step 8: prepare the cucumbers.

We put the pickles on a chopping board and, without removing the skins from them, use a kitchen knife to cut them into small cubes, and then transfer them to a free bowl. Attention: according to your desire, the vegetable can be grated on a coarse grater or cut into strips or slices. It is important that the pieces are not too thick. Then we shred the chopped cucumbers in a free bowl and fill it with water for 10-15 minutes. After this time, carefully drain the liquid from the container, and transfer the cucumbers to a free plate.

Step 9: prepare the pickle with buckwheat.

We put the pan with the broth and meat slices on medium heat and bring to a boil. After we make the fire less than average and add buckwheat to the container. Cook the soup for 5 minutes over low heat under the lid. Then add the peas of black pepper and bay leaf. We shift the potatoes into slices into a saucepan and cook the soup yet 15 minutes. Then we add vegetable roasting and sour cucumbers and with the help of a tablespoon we mix everything well until smooth. Let the pickle boil 5 minutes. After we turn off the fire and, without removing the lid from the container, let our dish brew about 20 minutes.

Step 10: serve the pickle with buckwheat.

We pour the pickle with buckwheat into the serving plates and serve to the dining table. From above, at your request, the soup can be decorated with chopped parsley, dill or slices of green onions. We serve crispy fresh bread with it. Separately, put on the table a bowl with sour cream.
Good appetite!

Recipe Tips:

- You can add a little cucumber pickle to the pickle for piquancy.

- You need to cook the pickle with cucumbers of barrel salting, and not with pickled cucumbers.

- In the finished soup, you can add several slices of fresh lemon.

- If you want to prepare a dietary pickle, then instead of meat broth, you can use vegetable or mushroom broth.

- You can cook pickle not only with pork, but also with beef or chicken, as well as offal (kidneys, liver). A delicious soup is obtained from beef brisket.

- Instead of cucumber pickle, you can add watermelon, apple, pear or cherry pickle to the pickle.

- In the preparation of pickle, you can use various roots. The more diverse the roots, the more aromatic the soup becomes.