Buckwheat porridge with meat broth and vegetables

2 servings

45 minutes

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

Energy value per serving

• Calories: 411.5
• Proteins: 25.8g
• Fats: 23.9g
• Carbohydrates: 24.3g

Ingredients

• Beef: 200 g
• Buckwheat groats: 50 g
• Bouillon: 200 ml
• Tomato puree: 20 ml
• Vegetable oil: 20 ml
• Canned green peas: 50 g
• Onion: 20 g
• Pickled peppers: 40 g
• Green: 1 bunch
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Peel, wash, and finely chop the onion.

   Required ingredients:

   • Onion: 20 g

2. Wash the greens and chop them finely.

   Required ingredients:

   • Green: 1 bunch

3. Sort and thoroughly rinse the buckwheat.

   Required ingredients:

   • Buckwheat groats: 50 g

4. Fry with tomato puree.

   Required ingredients:

   • Tomato puree: 20 ml

5. Wash the beef, cut it into three pieces per serving, and fry in 10 ml of oil with onion and tomato puree.

   Required ingredients:

   • Beef: 200 g
   • Vegetable oil: 20 ml
   • Onion: 20 g
   • Tomato puree: 20 ml

6. In a portion pan, place fried buckwheat, beef with onion and tomato, pour in broth, season with salt and pepper, and simmer on low heat.

   Required ingredients:

   • Buckwheat groats: 50 g
   • Beef: 200 g
   • Bouillon: 200 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

7. Add green peas, pickled peppers, or lecho 10 minutes before it's done.

   Required ingredients:

   • Canned green peas: 50 g
   • Pickled peppers: 40 g

8. Before serving, sprinkle the porridge with chopped greens.

   Required ingredients:

   • Green: 1 bunch