Print Recipe
 Buckwheat with Mushrooms in Tomato Sauce Recipe
Buckwheat porridge with tomato sauce is a great alternative to a light dinner. Cooking it can become a delicious dish. The taste is mushroom, spicy. It can be served as an independent dish, or as a side dish. It can be served in the form of cutlets and pickles.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Russian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Second Course Dishes
Cuisine Russian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Here is clearly the entire list of products.
    Here is clearly the entire list of products.
  2. Cut carrots and onions into small cubes.
    Cut carrots and onions into small cubes.
  3. Cut the mushrooms arbitrarily and, again, I cut them smaller.
    Cut the mushrooms arbitrarily and, again, I cut them smaller.
  4. And tomatoes in the same place. Also cubes, not so small.
    And tomatoes in the same place. Also cubes, not so small.
  5. Now take a deep frying pan (+ a little vegetable and butter) and fry carrots and onions in it for 3 minutes on high heat.
    Now take a deep frying pan (+ a little vegetable and butter) and fry carrots and onions in it for 3 minutes on high heat.
  6. Add the mushrooms and simmer for 2 minutes (the fire can be slightly reduced). I had champignons, but I think that with other fragrant mushrooms (like white ones) it will turn out no worse (and maybe even better!).
    Add the mushrooms and simmer for 2 minutes (the fire can be slightly reduced). I had champignons, but I think that with other fragrant mushrooms (like white ones) it will turn out no worse (and maybe even better!).
  7. Add the tomatoes and simmer for 2 minutes.
    Add the tomatoes and simmer for 2 minutes.
  8. The final step: add washed buckwheat, browned tomatoes, water, herbs. Add salt and pepper to taste, mix everything together. Cover with a lid, reduce the heat (I cooked for three, I have a maximum of 9) and cook / simmer for about 20 minutes.
    The final step: add washed buckwheat, browned tomatoes, water, herbs. Add salt and pepper to taste, mix everything together. Cover with a lid, reduce the heat (I cooked for three, I have a maximum of 9) and cook / simmer for about 20 minutes.
  9. After cooking, let the porridge brew for 10-15 minutes (do not open the lid!). It turns out to be such a wonderful mess. I use it as a side dish, and I eat it just like that - it's very, very tasty and fragrant!
    After cooking, let the porridge brew for 10-15 minutes (do not open the lid!). It turns out to be such a wonderful mess. I use it as a side dish, and I eat it just like that - it's very, very tasty and fragrant!
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