Smolensk porridge

3 servings

45 minutes

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

Energy value per serving

• Calories: 691.9
• Proteins: 17.4g
• Fats: 22.2g
• Carbohydrates: 111.8g

Ingredients

• Buckwheat groats: 1.5 glass
• Onion: 2 head
• Parsnip root: 2 pc
• Parsley: 50 g
• Sour cream: 0.5 glass
• Butter: 2 tbsp
• Ground black pepper: 0.5 tsp
• Salt: 1 tsp

Cooking steps

1. Peel and wash the onion.

   Required ingredients:

   • Onion: 2 heads

2. Clean, wash, and chop the parsnip roots.

   Required ingredients:

   • Parsnip root: 2 pieces

3. Boil 1 liter of water, add salt, put in onion and parsnip, and cook for 5 minutes.

   Required ingredients:

   • Onion: 2 heads
   • Parsnip root: 2 pieces
   • Salt: 1 teaspoon

4. Wash and chop the parsley leaves.

   Required ingredients:

   • Parsley: 50 g

5. Add rinsed buckwheat to the pot with vegetables and cook on low heat, stirring until fully cooked.

   Required ingredients:

   • Buckwheat groats: 1.5 glass

6. Then remove the onion, take the mash off the heat, season with pepper, add parsley, sour cream, and butter, and let it sit covered for 15 minutes.

   Required ingredients:

   • Onion: 2 heads
   • Ground black pepper: 0.5 teaspoon
   • Parsley: 50 g
   • Sour cream: 0.5 glass
   • Butter: 2 tablespoons