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 Buckwheat with Green Radish Recipe
Basically, green radish is eaten raw. But personally, I like it better when it goes through heat treatment. In combination with buckwheat and pickles in general, I can not tear off my ears.
Course Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Hungarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Hungarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the buckwheat groats and pour hot water ( a finger higher), close the lid and set aside.
    Wash the buckwheat groats and pour hot water ( a finger higher), close the lid and set aside.
  2. Peel the green radish and cut it into strips. Start frying with a little oil.
    Peel the green radish and cut it into strips. Start frying with a little oil.
  3. Cut the salted cucumbers into semicircles. Add to the radish.
    Cut the salted cucumbers into semicircles. Add to the radish.
  4. Add tomato paste. I didn't have any this time, so I peeled off three tomatoes and grated them. Fry until the radish is ready
    Add tomato paste. I didn't have any this time, so I peeled off three tomatoes and grated them. Fry until the radish is ready
  5. Add the finished buckwheat ( during this time it will be ready).Mix, sweeten a little. Try it with salt and pepper, if you need to add what is missing.Turn off and leave under the lid for another 5 minutes.
    Add the finished buckwheat ( during this time it will be ready).Mix, sweeten a little. Try it with salt and pepper, if you need to add what is missing.Turn off and leave under the lid for another 5 minutes.
  6. Sprinkle with fresh herbs. Bon appetit.
    Sprinkle with fresh herbs. Bon appetit.
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