Loose porridge with butter, sugar, milk

1 serving


Pour water into a thick-bottomed spilled cauldron or food-cooking cauldron, bring it to a boil, salt, pour prepared cereal, remove hollow grains from the surface with a spoon and cook, often stirring with a spatula, until the cereal absorbs all moisture. Fill with oil, level the surface, close with a lid and put the porridge "finish" until ready with reduced heating. It is better to put spilled boilers in a cooking cupboard, and so that the porridge does not burn, you need to install them in flat dishes with water (Marmite). Buckwheat is sometimes fried until slightly golden before cooking. This accelerates bringing the porridge to readiness ("stubborn"). Divide the finished porridge into portions and serve hot with oil or sugar, cold or hot; with milk, porridge can also be served cold or hot. Milk should be served separately in a glass or poured into a deep plate of porridge