Buckwheat Porridge in Meat Broth with Vegetables
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Beef - 7.1 oz
- Buckwheat Groats - 1.8 oz
- Chicken Broth - 7 fl oz
- Tomato Puree - 0 fl oz
- Vegetable Oil - 0 fl oz
- Canned Mushroom Soup - 1.8 oz
- Onion - 0.7 oz
- Pickled Eggplant with Peppers - 1.4 oz
- Herbs - 1 bunch
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel, wash, and finely chop the onion.
Step 2
Wash and finely chop the herbs.
Step 3
Sort and thoroughly rinse the buckwheat.
Step 4
Sauté with tomato puree.
Step 5
Wash the beef and cut it into three pieces per serving, then sauté in oil (10 ml) with the onion and tomato puree.
Step 6
In a serving pan, place the sautéed buckwheat, beef with onion and tomato, pour in the broth, season with salt and pepper, and simmer on low heat.
Step 7
Ten minutes before it's ready, add the green peas and pickled peppers or lecho.
Step 8
Before serving, sprinkle the porridge with chopped herbs.
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