The whole buckwheat first cooled, then hot rinse in detail, in 1/2 liter of
boiling water with salt form and simmer for 10-20 minutes at low heat.
Add about a quarter of a liter of water to the grains while they are boiling until they are cooked.
After cooking, season strongly, add a small amount of fat and continue to swell.
To keep buckwheat grainy, it is recommended to dry the grains.
(Fry briefly in a fatless saucepan).
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