Crumbly buckwheat porridge with smoked sausage and tomatoes
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, put it in a pot, add 1 cup of cold water and salt.
- Buckwheat groats: 1 glass
- Salt: to taste
2
Bring to a boil over high heat, reduce the heat and simmer for 10 minutes on medium heat, then lower the heat to minimum and cook for another 5 minutes.
3
After that, remove the pot from the heat and let the porridge sit covered for another 15 minutes.
4
Cut the sausage into thin strips.
- Smoked sausage: 200 g
5
Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin and cut into cubes.
- Tomatoes: 3 pieces
6
Peel the onion, wash it, slice it into half rings, and sauté in heated vegetable oil.
- Onion: 1 head
- Vegetable oil: 25 ml
7
Add tomatoes and sausage to the onion in the pan, season with salt and pepper, and fry while stirring for another 4-5 minutes.
- Tomatoes: 3 pieces
- Smoked sausage: 200 g
- Salt: to taste
- Ground black pepper: to taste
8
Mix the cooked porridge with butter and combine it with fried vegetables and sausage.
- Butter: 50 g
- Smoked sausage: 200 g
- Tomatoes: 3 pieces
9
It can be served with spicy tomato sauce.