Buckwheat Porridge Croutons
1 hour Recipe Yield:
6 servings Difficulty:
Medium recipe
Buckwheat porridge croutons - a recipe of russian cuisine, croutons are served with cabbage soup, preheated in butter.
Recipe Ingredients
Cooking Recipe
The buckwheat porridge croutons recipe is very simple. Buckwheat, if necessary, sort, rinse and pour into boiling salted water. Cover tightly, reduce heat to low and simmer for 1 hour. The result should be a viscous buckwheat porridge. When the porridge is completely cooked, add flour, mix, and evenly, approximately 1.5 cm, put on a baking sheet greased with vegetable oil.
Place the baking sheet in a preheated 120-130°C (250-265°F) oven and bake for 10 minutes. After this time, remove the porridge from the oven and let cool. Cut the cooled porridge into rectangles and fry in butter on all sides until browned before serving. Ready croutons put on napkins and let the fat drain slightly, and then serve. Buckwheat porridge croutons are served with sauerkraut soup.