Buckwheat porridge with champignons and eggplants in mushroom broth

4 servings

45 minutes

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

Energy value per serving

• Calories: 349.4
• Proteins: 11.1g
• Fats: 12.4g
• Carbohydrates: 51.5g

Ingredients

• Vegetable oil: 40 ml
• Champignons: 250 g
• Eggplants: 2 pc
• Sweet pepper: 1 pc
• Tomatoes: 3 pc
• Buckwheat groats: 250 g
• Mushroom broth: 300 ml
• Dill: to taste
• Parsley: to taste
• Spices: to taste
• Salt: to taste

Cooking steps

1. Pour vegetable oil into the pot.

   Required ingredients:

   • Vegetable oil: 40 ml

2. Wash the mushrooms, dry them with a towel, cut into cubes, and place in heated oil.

   Required ingredients:

   • Champignons: 250 g

3. Wash the eggplants, peel them, and cut into cubes.

   Required ingredients:

   • Eggplants: 2 pieces

4. Wash the pepper, remove the stems with seeds, and cut into medium pieces.

   Required ingredients:

   • Sweet pepper: 1 piece

5. Wash the tomatoes and cut them into cubes.

   Required ingredients:

   • Tomatoes: 3 pieces

6. Rinse the buckwheat, place it in a pot, add chopped eggplant, pepper, and tomatoes, pour in broth, salt it, bring to a boil and cook on medium heat for 20 minutes.

   Required ingredients:

   • Buckwheat groats: 250 g
   • Eggplants: 2 pieces
   • Sweet pepper: 1 piece
   • Tomatoes: 3 pieces
   • Mushroom broth: 300 ml
   • Salt:  to taste

7. Add spices, cover the pot with a lid, reduce the heat to low, and cook until done.

   Required ingredients:

   • Spices:  to taste

8. Serve at the table, garnished with dill and parsley.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste