Buckwheat Porridge with Fried Onions and Boiled Eggs

by Editorial Staff

Three simple ingredients will help to add new colors to the usual buckwheat porridge in water – eggs, onions, and butter. Season the porridge with butter, add fried onions and boiled eggs – seemingly simple products, and the dish turns out to be new, unusual, colorful, and very tasty! Try it!

Cook: 25 minutes

Servings: 4

Ingredients

  • Buckwheat groats – 210 g
  • Onions – 250 g
  • Eggs – 2 pcs.
  • Salt to taste
  • Ground black pepper – to taste
  • Butter – 40 g
  • Vegetable oil (for frying) – 2 tbsp
    *
    For the filling (optional):
  • Fresh parsley – 1 sprig

Directions

  1. Put the eggs in a saucepan, cover with cold water, put on the heat, and bring to a boil. Cook the eggs over medium heat for about 8 minutes. Then place the eggs in cold water and cool.
  2. Rinse the buckwheat 2-3 times, changing the water several times until it stays clean. Drain the water thoroughly.
  3. Place the buckwheat in a saucepan with a thick bottom (or cauldron) and, stirring constantly, fry over medium heat until all the water has evaporated. The seeds should dry out, lightly brown, and begin to exude aroma.
  4. Add butter and mix well.
  5. In a kettle or a separate saucepan, bring about 550 ml of water to a boil (the ratio of water to buckwheat is approximately 2: 1) and pour the fried buckwheat into it. Stir and bring the mixture to a boil.
  6. When the water boils, add 1-2 pinches of salt, stir and cover the pan with a lid. Reduce heat to low and cook buckwheat for about 15 minutes until all the water is absorbed. As soon as the buckwheat grains become soft and crumbly, the porridge is ready.
  7. Meanwhile, peel the onions and cut them into thin half-rings. Peel the boiled eggs and cut them into medium-sized pieces.
  8. Heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté, stirring constantly, for about 10 minutes.
  9. When the buckwheat porridge is ready, add fried onions, chopped eggs, a little salt, and pepper to the saucepan to taste.
  10. Mix well. If you have patience, cover the pot with a lid and let the porridge sit for 5-7 minutes to absorb the aromas and flavors better.
  11. Place the dish on a plate, garnish with fresh parsley if desired, and serve.
  12. Buckwheat porridge on water, with fried onions and boiled eggs, ready.

Enjoy your meal!

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