Once, buckwheat tradesmen is a favorite dish of rich merchants, to cook that could not afford a simple peasant. It exclusively prepared in pots extinguishing method with an abundance of meat and cereals, that flavor oils and various additives. Modern recipe for buckwheat tradesmen has two cooking options, the first - baked in the oven, the second - is cooked in a pan or cast iron cookware.
Classically merchant porridge prepared in the ribs, but it does not matter, most importantly the presence of any meat, and most cereals, which is the basis of the dishes. Following this recipe, you can put out crap with chicken giblets in the simplest way.
How to cook a delicious buckwheat tradesmen
Clean the onions, wash and chop into small cubes.
Cut the carrots into small pieces, can be cubes or strips.
Go through the rump of all kinds of rubbish and soak in cold water for 30 minutes. Quality buckwheat enough just to wash out and it is ready for use.
Cut the meat is not very finely. In a thick saucepan, heat the oil and fry over medium heat until half cooked meat.
Next fry the onion until it let the juice, then add the carrots and continue cooking in the extinguishing mode - 5 minutes.
Transfer buckwheat pre drain all the water, add approximately one teaspoon of salt.
Fill a saucepan of boiling water so that it covered the rump for a couple of centimeters. Bring to the boil, stir the contents of the glassware, reduce heat and evaporate the water from the covert lid.
After about 20 minutes, as soon as all the water is absorbed, again mix all ingredients and optional arch porridge piece of butter.
For home cooks with experience buckwheat tradesmen - is not complicated and ordinary dish, which is preparing the most common way.