Buckwheat is a natural source of iron and cellulose and is recommended to be included in your weekly meal plan.
1. Buckwheat is measured in cups or glasses and poured into a saucepan. Then the kernel is poured with boiling water, measuring it out with the same cup or glass. Boiling water makes porridge more crumbly, vitamins are better preserved. For crumbly porridge, two volumes of water are taken for each volume of cereal.
2. Then put the pan on maximum heat and close the lid. When the water boils, the fire is reduced to the smallest. After 15-20 minutes, the fire is turned off. The porridge is ready, but it is better to leave it for another 10-15 minutes without opening the lid.
3. This rule is observed in all cases: the lid does not open even after the pot has been put on fire and until served. When the lid is constantly opened, stirred, and even more so the water is evaporated, up to half of the available vitamins are destroyed (and under optimal conditions only 7-15 percent).
4. In porridge, you can grate fresh beetroots. Grated vegetables can be added during cooking, then they will be in good harmony with the taste of porridge. You can also add freshly grated vegetables to the finished dish.
5. Put the porridge on a plate and add a little butter