Buckwheat Porridge with Cabbage, Carrots and Onions
by Editorial Staff
A simple dish for every day. The usual buckwheat porridge in this recipe is wonderfully complemented by fried vegetables – onions, carrots, and cabbage. Adding a small amount of sour cream makes the dish tender and juicy.
Cook: 40 minutes
Servings: 4
Ingredients
- Buckwheat groats – 200 g
- Carrots – 60 g (1 small)
- Onions – 125 g (1 pc.)
- White cabbage – 350 g
- Vegetable oil – 15 ml (1 tablespoon)
- Butter – 20 g
- Sour cream (15%) – 60 g
- Fresh parsley – 10 g (2-3 sprigs)
- Salt – 3/4 teaspoon (to taste)
- Ground black pepper – on the tip of a knife
Directions
- Peel the onion and cut it into small cubes. Cut the peeled carrots into small cubes.
- Heat vegetable oil in a skillet, add chopped onions and carrots. Stir in over medium heat for about 5 minutes, until carrots are soft and onions are translucent.
- Chop the cabbage thinly and add to the skillet with the onions and carrots. Fry for about 10 more minutes over medium heat. The cabbage should be soft.
- Rinse the buckwheat, pour 400 ml of water (in a 1: 2 ratio) in a saucepan and add 1/2 teaspoon of salt. After boiling, cook buckwheat under a lid over low heat for 15-20 minutes.
- Put the finished buckwheat porridge in a skillet with vegetables. Add butter, stir and cook for another 1-2 minutes over low heat.
- Add 1/4 teaspoon of salt and black pepper. Add sour cream. Stir, cook for another 1-2 minutes.
- Rinse the parsley, remove the stems, and finely chop the leaves. Sprinkle the porridge with chopped parsley.
- Buckwheat porridge with cabbage, carrots, and onions is best served hot right after cooking.
Enjoy your meal!
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