L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Honey gingerbreadRussian cuisine

Paella dish

Milk soup with vermicelliSoviet cuisine

Paella dish

Spanish cold soup salmorejoSpanish cuisine

Paella dish

Corn BreadAmerican cuisine

Paella dish

Breton GaletteFrench cuisine

Paella dish

Cabbage solyanka with meatRussian cuisine

Paella dish

Chicken liver in sour creamRussian cuisine

Paella dish

Petersburg donutsRussian cuisine

Paella dish

Canadian Potato PoutineCanadian cuisine

Paella dish

Danish Millionbeef RoastDanish cuisine

Buckwheat crust

4 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

422.2

kcal

14.8g

grams

15.9g

grams

58.3g

grams

Ingredients

4servings

Buckwheat groats

350

g

25

g

Sausages (wieners)

2

pc

2

pc

1

tbsp

Ground black pepper

to taste

to taste

Cooking steps

1
Mix the eggs with tomato sauce, pepper, salt, and finely chopped sausages.
Required ingredients:
1. Chicken egg: 2 pieces
2. Tomato sauce: 1 tablespoon
3. Ground black pepper: to taste
4. Salt: to taste
5. Sausages (wieners): 2 pieces

2
Add the prepared mixture to the porridge and mix thoroughly.
Required ingredients:
1. Buckwheat groats: 350 g

3
Place the obtained mass in a pan and bake in a lightly heated oven for 10 minutes.

4
It can be served both hot and cold.

Similar recipes