Spicy Buckwheat with Cabbage Recipe
Spicy buckwheat porridge with curry and paprika, cabbage and vegetables. Fragrant, crumbly, it not only serves as a side dish, but will also be an excellent independent dish!
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Pour olive oil into a saucepan or a high frying pan. You can also take sunflower oil. Heat the oil and spread the peeled and crushed garlic cloves with the flat side of the knife. Hold them in the oil for a minute so that they give their flavor to the oil, and take them out.
  2. Fry the onion, chopped arbitrarily, in fragrant oil. Fry quite a bit so that it becomes soft, and spread the carrots. I cut the carrots into small pieces. We are waiting for our butter to brown a little, we send chopped cabbage from carrots. Fry a little, cover with a lid and simmer for a couple of minutes.
  3. Cut the tomato into small cubes. If the skin is very thick, it can be removed beforehand. Mix everything together. Simmer for another 3 minutes.
  4. These are the spices that we will need for the dish: curry and sweet paprika.
  5. Pour water into the vegetables, sprinkle with salt and sprinkle with spices. Mix everything together.
  6. Pour the buckwheat on top, spreading it evenly over the surface. When it boils, reduce the heat to a minimum, cover with a lid and cook the buckwheat until ready. It will take about 20 minutes, it will absorb all the liquid and flavors from the spices!
  7. Buckwheat porridge is ready. Add olive oil (any) another 1 tbsp. l., stir, turn off the heat. Let it stand under the lid for a while.
  8. To serve. It’s amazing!
  9. Bon appetit.
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