Buckwheat porridge with beets and raisins

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 344.8
• Proteins: 7.7g
• Fats: 11.9g
• Carbohydrates: 55g

Ingredients

• Buckwheat groats: 1 glass
• Beet: 2 pc
• Light seedless raisins: 30 g
• Butter: 50 g
• Sugar: to taste

Cooking steps

1. Wash the beetroot, boil it, cool it down, peel it, and cut it into small cubes.

   Required ingredients:

   • Beet: 2 pieces

2. Soak the raisins in hot water.

   Required ingredients:

   • Light seedless raisins: 30 g

3. Sort, rinse, and roast buckwheat in a dry pan.

   Required ingredients:

   • Buckwheat groats: 1 glass

4. Pour the buckwheat into a pot, add 2.5 cups of boiling water, and cook on low heat until the water is fully absorbed by the grains.

   Required ingredients:

   • Buckwheat groats: 1 glass

5. Wrap the pot with porridge in a thick towel and place it in a warm place for 15 minutes.

6. Mix the cooked porridge with butter, add beetroot, raisins, and sugar, and stir well.

   Required ingredients:

   • Butter: 50 g
   • Beet: 2 pieces
   • Light seedless raisins: 30 g
   • Sugar:  to taste

7. Sour cream can be served separately.