Pickle with Buckwheat, Meatballs and Vegetables Recipe
Prepared pickle with buckwheat, instead of the classic barley. And why not, very tasty and rich. Cooking this pickle is easy and interesting. I suggest you start cooking immediately and feed your loved ones.
In boiling water-3 liters, add diced potatoes, boil after boiling for 15 minutes.
In the meantime, prepare a dressing for pickle. Finely chop the onions and grate the carrots. Fry in a heated pan with oil, just a couple of minutes.
Add to the frying pan to the onions and carrots, dressing for the pickle.
And also add tomato paste and a little broth from the pan. All stir and continue to simmer on low heat for three minutes.
Meanwhile, add to the potatoes disassembled into inflorescences cauliflower and meatballs. Continue to cook for 10 minutes.
Spread in a pot dressing, stir, let it boil for another five minutes.
Then add to the pot of rinsed buckwheat.
And green beans. You can take both frozen and fresh.
Cook everything until all the vegetables are ready, 10 minutes. Add greens, give boil and turn off the fire. Buckwheat at this point is slightly undercooked, but it will reach until the pickle is infused, within 5 minutes.
Ready pickle serve with sour cream.