Seasonal Buckwheat Porridge for Mid-Summer
Breakfasts • Russian
Description
Seasonal buckwheat porridge for mid-summer
Ingredients
- Buckwheat Groats ½ cup
- Water 1½ cups
- Ocean salt a pinch
- 33% Cream 3 tablespoons
- Frozen black currant puree 0 oz
- Red Currant 0 oz
- White Mulberries 0 oz
- Fresh Berries 0 oz
- Raspberry leaves 0 oz
- Olive Oil 1 tablespoon
- Grated Ginger Root a pinch
Step-by-Step Guide
Step 1
To the freshly cooked buckwheat groats, we sequentially add: 1 — a few tablespoons of frozen cream or butter, and mix.
Step 2
2 — add the berry mixture and mix again — the soft raspberry should completely blend with the structure of the cooked groats, while the tougher currants should remain whole.
Step 3
3 — add ground ginger and olive oil, and mix once more.
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