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Buckwheat Porridge with Mushrooms and Vegetables

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Main Dishes | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

6

🍽️ Servings

4

Description

Recipe taken from the book 'Delicious Porridges: 365 Best Recipes'.

Ingredients

  • Buckwheat Groats - 1 cup
  • Aspen mushrooms - 3.5 oz
  • Onion - 1 head
  • Potato - 1 piece
  • Vegetable Oil - 1½ tablespoons
  • Salt - to taste

Step by Step guide

Step 1

Clean the mushrooms, rinse them, chop finely, pour hot water over them, and boil until cooked. Remove the boiled mushrooms with a slotted spoon.

Step 2

Sort the buckwheat, pour 2.5 cups of mushroom broth over it, and bring to a boil. Then reduce the heat and cook the porridge for another 5–7 minutes.

Step 3

Transfer the porridge to a ceramic pot and finish cooking in a preheated oven.

Step 4

Wash the tomato, pour boiling water over it, cool it in cold water, peel off the skin, and cut into small cubes.

Step 5

Peel the onion, wash it, chop finely, and sauté in heated vegetable oil, add the mushrooms and tomato, and cook for another 3–4 minutes.

Step 6

Add salt to the porridge, mix it with the mushrooms and vegetables, and serve.

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