Buckwheat porridge with sautéed onions

3 servings

30 minutes

Buckwheat porridge with sautéed onions is a true classic of Russian cuisine, reflecting the simplicity and depth of traditional flavor. Buckwheat infused with the aroma of fried onions acquires a rich, soft taste with a hint of nuttiness. This recipe dates back to ancient times when buckwheat was a staple food in Rus', valued for its heartiness and benefits. Sautéed onions add richness to the flavor, making the porridge tender and hearty. The dish pairs perfectly with meat and vegetable sides but can also stand alone, especially with butter added. Its ease of preparation makes it accessible even for novice cooks, while its nutritional value and depth of flavor make it an essential element of home diet.

Energy value per serving

• Calories: 421.2
• Proteins: 8.5g
• Fats: 18.6g
• Carbohydrates: 59.1g

Ingredients

• Buckwheat groats: 250 g
• Onion: 1 head
• Water: 500 ml
• Salt: 1 tsp
• Vegetable oil: 50 ml
• Butter: to taste

Cooking steps

1. Pour water into a pot with a tight lid and place it on the heat until it boils.

   Required ingredients:

   • Water: 500 ml

2. Sift the grains through a colander/strainer. Do not rinse! The grains should be dry.

3. Pour the groats into boiling water, stir, cover with a lid, and leave on high heat for 10 minutes.

   Required ingredients:

   • Buckwheat groats: 250 g

4. Place finely chopped onion in a saucepan, pour in vegetable oil to cover the onion, and sauté until soft and translucent. Add a teaspoon of salt.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 50 ml
   • Salt: 1 teaspoon

5. After 10 minutes, reduce the heat under the pot with porridge and leave it for another 7 minutes.

6. Then remove the porridge from the heat, add the cooked onion, mix thoroughly, and let it sit for 10-15 minutes.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 50 ml

7. Add butter if desired.

   Required ingredients:

   • Butter:  to taste