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.

Summary

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 – 0.75 teaspoon (to taste)
• Ground black pepper – on the tip of a knife

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Instructions

1. Peel the onion and cut it into small cubes. Cut the peeled carrots into small cubes.
2. 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.

   

3. 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.
4. 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.
5. Put the finished buckwheat porridge in a skillet with vegetables. Add butter, stir and cook for another 1-2 minutes over low heat.
6. Add 1/4 teaspoon of salt and black pepper. Add sour cream. Stir, cook for another 1-2 minutes.
7. Rinse the parsley, remove the stems, and finely chop the leaves. Sprinkle the porridge with chopped parsley.

   

8. Buckwheat porridge with cabbage, carrots, and onions is best served hot right after cooking.

Enjoy your meal!