Mordovian-style Buckwheat Porridge

Ingredients

In the original Japanese dish, Sobagaki, buckwheat flour is used to make a dough that is then boiled and formed into dumplings. In the Mordovian adaptation, whole buckwheat groats are cooked and mixed with milk to create a creamy porridge-like consistency. The Mordovian version also incorporates butter for added richness and flavor. We alse have the original recipe for Sobagaki, so you can check it out.

• 1 cup (180g) buckwheat groats 1 cup (180g) buckwheat groats
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 tablespoons butter 2 tablespoons butter
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 9g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water to remove any impurities.
2. 2.
   In a saucepan, bring the milk to a gentle simmer over medium heat.
3. 3.
   Add the buckwheat groats to the simmering milk and stir well.
4. 4.
   Reduce the heat to low and cover the saucepan. Allow the buckwheat to cook for about 15-20 minutes, or until tender, stirring occasionally.
5. 5.
   Once the buckwheat is cooked, remove the saucepan from heat and stir in the butter until melted.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Mordovian-style Buckwheat Porridge warm.

Treat your ingredients with care...

• Buckwheat groats — Rinse the groats thoroughly before cooking to remove any bitterness.
• Milk — Use whole milk for a creamier texture, but you can also use low-fat milk if desired.
• Butter — Opt for unsalted butter to control the saltiness of the dish.

Tips & Tricks

• For a sweeter version, add a drizzle of honey or maple syrup before serving.
• Experiment with toppings such as chopped nuts, dried fruits, or a sprinkle of cinnamon for added flavor.
• Adjust the consistency of the porridge by adding more milk if desired.
• Leftovers can be refrigerated and reheated the next day. Add a splash of milk while reheating to restore the creamy texture.
• Serve the porridge with a dollop of sour cream for a traditional Mordovian touch.

Serving advice

Serve the Mordovian-style Buckwheat Porridge warm in bowls. It can be enjoyed as a standalone breakfast dish or as a side dish alongside savory Mordovian delicacies.

Presentation advice

Garnish the porridge with a pat of butter and a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color and enhance the visual appeal.