Buckwheat porridge with vegetables

Despite its simplicity, buckwheat porridge with vegetables turns out to be really delicious. Soaked with vegetable sauce, buckwheat porridge takes on a unique flavor.

Buckwheat porridge with vegetables
Buckwheat porridge with vegetables
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Ingredients

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Recipe for cooking at home

  1. Buckwheat washed and poured into a saucepan, filled with water and put on fire. Bring to a boil and reduce the heat, cover with a lid (leave the opening for steam). Cooking buckwheat porridge about 15 minutes after boiling.
  2. Peel onion and finely chop, peeled carrots grate. Heat the vegetable oil in a frying pan, fry the onions until soft. Add the carrots and fry, stirring, for a couple of minutes.
  3. Bulgarian pepper is washed, peeled off and cut into small cubes. Add to the fried vegetables and mix. While vegetables are being cooked, peeled tomatoes from the skin.
  4. You can make cuts on tomatoes, place for a couple of minutes in boiling water and put into the cold for a minute. Remove the tomato skins from the tomatoes, cut them into small cubes and add them to the pan.
  5. Put out the tomatoes with vegetables for 1-2 minutes. Combine the buckwheat porridge with vegetables in a frying pan and mix. Reduce heat to a minimum and cover the frying pan with a lid, cook for another 5 minutes and remove from heat.
  6. Sprinkle the prepared dish with herbs, give buckwheat porridge with vegetables to brew for 5 minutes. Spread the resulting garnish on plates and serve.
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