You will need
    • 1 Cup buckwheat groats
    • 2 cups water
    • 50 g. butter
    • 1 tsp. salt
How and where would you cooking buckwheat, remember that the ideal ratio for obtaining crisp cereal is 1:2. That is 1 glass of cereals need to take the water exactly twice.
Try buckwheat, to remove poor quality grains and possible COP. Cereals rinse in several waters until the drained water will not stay clean and clear.
Pour buckwheat with cold water, add salt, place on high heat, wait until boiling. As soon as the contents of the pot bubbled, reduce the heat to low, cover the pan with a lid and wait about 20-25 minutes.
Porridge cooked in this way, it will be very crumbly, will only add to it a piece of butter. If you cook buckwheat, knowing that there will be in two hours or even later, cook it on the fire longer than 15 minutes, then wrap her in a warm blanket and leave to uprivate.
In the old days, buckwheat porridge put on the extinct coals in a Russian stove on all night, by morning she, again, reached the desired consistency.