Polish Buckwheat with Egg on Sour Cream Recipe
As you know, buckwheat is a very useful product. The use of buckwheat porridge has a very positive effect on the health of the body, porridge on a beaten egg with sour cream turns out to be a very tender, satisfying, completely self-sufficient dish, but this is a recipe of Polish cuisine, and mushrooms are provided in this recipe. I hope you know that mushrooms should not be given to young children, their body has not yet learned how to digest heavy food, so this dish is suitable for older people.
Servings Prep Time
2 5minutes
Cook Time
20minutes
Servings Prep Time
2 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Take buckwheat.
  2. Wash and cook as indicated on the package of buckwheat. Do not pour a lot of water, it should boil. Trust buckwheat slightly, later you will understand why. If the water settles, drain the water.
  3. Beat the egg with sour cream, salt and pepper to taste.
  4. And pour it into a saucepan with buckwheat porridge.
  5. Mix everything thoroughly and simmer over low heat, stirring constantly, until you feel the smell of fried eggs and until the buckwheat porridge is cooked to the end. The whole porridge is ready, put it aside for a while.
  6. Let’s get busy with mushrooms. Finely chop the onion, wash the mushrooms and cut into slices.
  7. Fry the onion in butter until transparent, then add the mushrooms and fry for 10-15 minutes, add salt and pepper to taste.
  8. This is a recipe from Polish cuisine, from the book Soviet and Foreign cooking, 1977, the book states that you need to serve on the table in layers: put a layer of stewed mushrooms on the porridge and cover with the remaining grits, then put the mushrooms on top again.
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