Pickle with Buckwheat, Meatballs and Vegetables Recipe
Cooked pickle with buckwheat, instead of the classic pearl barley. And why not, it’s very tasty and rich. Cooking this pickle is easy and interesting. I suggest you start cooking immediately and feed your loved ones.
Servings Prep Time
6 10minutes
Cook Time
50minutes
Servings Prep Time
6 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. In boiling water – 3 liters – add diced potatoes, cook after boiling for 15 minutes.
  2. Meanwhile, prepare the dressing for pickling. Finely chop the onion and grate the carrots on a coarse grater. Fry in a preheated frying pan with oil for just a couple of minutes.
  3. Add the marinade dressing to the onion and carrot in the pan.
  4. And also add tomato paste and a little broth from the pan. Mix everything and continue to simmer on low heat for three minutes.
  5. Meanwhile, add the cauliflower and meatballs disassembled into inflorescences to the potatoes. Continue cooking for 10 minutes.
  6. Put the dressing in a saucepan, stir, let it boil for another five minutes.
  7. Then add the washed buckwheat to the pan.
  8. And green beans. You can take both frozen and fresh.
  9. Cook everything until all the vegetables are ready, 10 minutes. Add the greens, let them boil and turn off the heat. Buckwheat at this stage is slightly undercooked, but it will reach before the brine is infused, for 5 minutes. Serve the ready pickle with sour cream. Enjoy your meal!
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