Classic Grechka (Buckwheat Porridge)

Zubereitung

1. 1

   Rinse the buckwheat groats thoroughly under cold running water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed buckwheat groats and 800 ml of water.

3. 3

   Add 1 teaspoon of salt to the saucepan and stir.

4. 4

   Bring the mixture to a boil over medium-high heat.

5. 5

   Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes, or until the water is fully absorbed and the buckwheat is tender.

6. 6

   Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the buckwheat to steam.

7. 7

   Add 1 tablespoon of unsalted butter to the cooked buckwheat and fluff with a fork until the butter is melted and evenly distributed.

8. 8

   Serve the Classic Grechka warm as a side dish or main course.