What does a Ukrainian mother cook when her husband and children refuse to eat buckwheat porridge with milk

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Dishes made from buckwheat groats and buckwheat flour are very useful – that's a fact. But what to do when your relatives refuse to eat buckwheat porridge prepared for breakfast or lunch?

Details

Make buckwheat porridge – a popular dish of Ukrainian cuisine. Small rolls made of buckwheat flour are especially good with sour cream and sugar – they can be served with tea.

And if buckwheat is smeared with fragrant oil and rubbed with garlic, then they will be a great addition to borscht for lunch. There is nothing complicated in the preparation, see for yourself.

For 4 servings of buckwheat you will need:

• half a glass of milk;
• two glasses of coarsely ground buckwheat flour;
• 1 fresh egg;
• 25 g natural pressed yeast;
• 2 table. lodge granulated sugar;
• half a teaspoon of salt;
• sunflower oil for greasing buckwheat and baking sheet.

How to cook

1. Pour the milk into a saucepan and heat it to 35-38 °C. Add yeast to it, break it with a whisk or fork. Add a spoonful of sugar and wait 20 minutes for the yeast to react (bubbles will appear).
2. Then pour the rest of the sugar into the milk with the yeast, add the liquid egg, salt and then the sifted buckwheat flour. Knead a smooth and tight dough.
3. Cover it with a damp towel and move it to a warm place, where you leave it for 2 hours to ferment. The dough will double in size during this time. Knead it, but not too hard, and let it rise again.
4. Pinching off small pieces of the dough, form small balls, then press them down a little so that they take the shape of buns. Place them on a sheet greased with a thin layer of sunflower oil.
5. Set the oven temperature to 180 °C. Place the baking sheet in the oven and bake for 22-25 minutes. Brush the prepared buckwheat with oil and serve with sour cream.

Delicious!