Usuba
Cold-Prepared Buckwheat Porridge with Berry Sauce
Cold buckwheat porridge prepared using the soaking method. Buckwheat is softened in water with acid, then mixed with berry puree, banana, and milk into a smooth mass. Suitable for breakfast or a light dessert. Keeps in the refrigerator for several days.
- Prep
- 480 min
- Cooking
- 10 min
- Total
- 490 min
- Standard serving
- 200.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Pour buckwheat groats with three times the volume of warm water. Add lemon juice or apple vinegar — the acid helps the groats soften. Cover the container and leave overnight at room temperature.
- 2
Step 2
In the morning, blend the berries with sugar in a blender. Set aside a few spoonfuls of berry puree for serving — you can replace it with ready-made jam.
- 3
Step 3
Rinse the swollen buckwheat. Add it to the blender with berry puree, frozen banana, milk (or water), and ground cardamom.
- 4
Step 4
Puree until smooth and tender. Transfer the porridge to a plate, garnish with the reserved berry puree and serve.
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