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Print Recipe
 Buckwheat with Mushrooms in Tomato Sauce Recipe
Buckwheat with tomato sauce is a great alternative for a light dinner. Cooking it can be a delicious meal. The taste of mushroom, spicy. Can go as a separate dish and as a side dish. Can be served as cutlets and pickles.
Course Children's Food, Dinner Dishes, Hot Dishes, Second Course
Cuisine Russian
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, Hot Dishes, Second Course
Cuisine Russian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Here is the entire list of products clearly.
    Here is the entire list of products clearly.
  2. Carrots and onions cut into small cubes.
    Carrots and onions cut into small cubes.
  3. Slice the mushrooms and arbitrarily, again, I cut smaller.
    Slice the mushrooms and arbitrarily, again, I cut smaller.
  4. And tomatoes there too. Also cubes, not so small.
    And tomatoes there too. Also cubes, not so small.
  5. Now take a deep frying pan (+a little vegetable oil and butter) and fry it in carrots and onions for 3 minutes on high heat.
    Now take a deep frying pan (+a little vegetable oil and butter) and fry it in carrots and onions for 3 minutes on high heat.
  6. Add mushrooms and simmer for 2 minutes (the fire can be reduced a little). I have were mushrooms, but I think, that with other fragrant mushrooms (type white) will not worse (and can and even better!).
    Add mushrooms and simmer for 2 minutes (the fire can be reduced a little). I have were mushrooms, but I think, that with other fragrant mushrooms (type white) will not worse (and can and even better!).
  7. Add tomatoes and simmer for 2 minutes.
    Add tomatoes and simmer for 2 minutes.
  8. The final stage: add the washed buckwheat, sauteed tomatoes, water, herbs. Salt and pepper to taste, mix everything. Cover with a lid, reduce the heat (I cooked on three, I have a maximum of 9) and cook/simmer for about 20 minutes.
    The final stage: add the washed buckwheat, sauteed tomatoes, water, herbs. Salt and pepper to taste, mix everything. Cover with a lid, reduce the heat (I cooked on three, I have a maximum of 9) and cook/simmer for about 20 minutes.
  9. After cooking, let the porridge infuse for 10-15 minutes (do not open the lid!). It turns out here is such a wonderful mess. I use it as a garnish, and eat just like that - she's very very delicious and flavorful!
    After cooking, let the porridge infuse for 10-15 minutes (do not open the lid!). It turns out here is such a wonderful mess. I use it as a garnish, and eat just like that - she's very very delicious and flavorful!

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