Pea porridge with buckwheat and bacon

93 - 90 минут 6 порции

Pea porridge with buckwheat, fried onions and bacon or Estonian - Herne-tatrapuder röstsibulaga. It's not quite a traditional Estonian meal for buckwheat, which in the traditional cuisine are present in very small amount. But at the same time this dish is, and in Estonia it is known and prepared. The base of the course is porridge with milk their peas, buckwheat. The dish is very hearty, so it is suitable even for very hungry family members.

Ingredients for Pea porridge with buckwheat and bacon

Step by step instruction of cooking Pea porridge with buckwheat and bacon

Шаг 1

Primary processing.
Rinse the peas (no need to soak, but this increases the cooking time)
Put it to boil. Bring to the boil and reduce the temperature to minimum (Forget about it for 45 minutes)
Prikalivaet buckwheat. (Due to the calcination buckwheat is crisp and with a pleasant taste)
Cut into slices leeks.
Cut thin strips of bacon.

Check the peas, he should be able soft.
Add salt.
Fall asleep buckwheat and cook at a low temperature until the liquid evaporates.

Шаг 2

While the porridge is cooking, prepare the onions and bacon.
The bacon should get crispy, I cook it in the microwave, but it is possible and in the pan and in the oven.
The principle is simple: on a plate spread 2-3 wipes, they put the bacon so that the slices do not touch, cover with another cloth to protect microwave against splashes of fat (do not press the cloth, just cover it bacon).
Cooking time 3-4 minutes, depending on the power of your microwave.

Leek and saute in the pan for 2-3 minutes

Add milk, black pepper and, whisking constantly, bring to readiness.
Add butter, allow porridge to stand for 10 minutes under the lid.

When applying for porridge put onion and a few slices of bacon.

Bon appetit! Head isu!