Buckwheat porridge with sweet pepper, tomatoes and celery
4 servings
40 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort and rinse the buckwheat, pour in 3.5 cups of water, bring to a boil over high heat, then reduce to low and cook for 10 minutes.
- Buckwheat groats: 2 glasss
2
Transfer the porridge to a clay pot and place it in a preheated oven for 15-20 minutes.
3
Wash the sweet pepper, remove the stems with seeds, and cut into strips.
- Sweet pepper: 4 pieces
4
Peel, wash, and slice the onion into half rings.
- Onion: 1 head
5
Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off and cut into small cubes.
- Tomatoes: 2 pieces
6
Clean, wash, and cut the celery root into thin strips.
- Celery root: 1 piece
7
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
8
Place onion, sweet pepper, carrot, and celery in a pan with heated vegetable oil, sauté for 4-5 minutes, add tomatoes and cook for another 2 minutes.
- Onion: 1 head
- Sweet pepper: 4 pieces
- Carrot: 1 piece
- Celery root: 1 piece
- Vegetable oil: 50 ml
- Tomatoes: 2 pieces
9
Season the vegetable mix with salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
10
Mix the cooked porridge with butter and combine it with fried vegetables.
- Butter: 50 g
- Buckwheat groats: 2 glasss
- Sweet pepper: 4 pieces
- Onion: 1 head
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Celery root: 1 piece
- Vegetable oil: 50 ml