Buckwheat porridge with mushrooms and onions

4 servings

30 minutes

Buckwheat porridge with mushrooms and onions is a traditional Russian dish known for its rich flavor and intense aroma. Buckwheat, famous for its health benefits, pairs wonderfully with forest mushrooms, giving the porridge a soft, earthy taste. Onions sautéed in butter complement the dish by adding a gentle sweetness and appetizing golden color. This dish is perfect for cold days, warming and filling with coziness. Its roots trace back to peasant cuisine where buckwheat porridge was not just food but a symbol of the home hearth. Easy to prepare and incredibly filling, it works well as a standalone dish or as a side to meat or vegetables. The simple ingredients and deep flavor make buckwheat porridge with mushrooms and onions truly versatile and beloved by many.

Energy value per serving

• Calories: 673
• Proteins: 18.7g
• Fats: 19.2g
• Carbohydrates: 113.2g

Ingredients

• Buckwheat groats: 2.5 glass
• Dried mushrooms: 50 g
• Onion: 2 head
• Salt: 1 tsp
• Butter: 3 tbsp

Cooking steps

1. Wash the dried mushrooms, place them in a pot, pour in 3 cups of cold water, and let them soak for 1-1.5 hours. Once the mushrooms swell, remove them from the water, chop finely, put them back in the same water, add salt, and set to boil.

   Required ingredients:

   • Dried mushrooms: 50 g
   • Salt: 1 teaspoon

2. Add the roasted groats to the boiling water with mushrooms and stir. When the porridge thickens, let it steam for 1-1.5 hours.

   Required ingredients:

   • Buckwheat groats: 2.5 glasss

3. Chop the onion finely and fry it in a pan with oil. Mix the fried onion with the porridge.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 3 tablespoons