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.
Calories349.4kcal
Proteins11.1grams
Fats12.4grams
Carbohydrates51.5grams
Vegetable oil
40
ml
Button mushrooms
250
g
Eggplant
2
pc
Bell 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
1
Pour vegetable oil into the pot.
- Vegetable oil: 40 ml
2
Wash the mushrooms, dry them with a towel, cut into cubes, and place in heated oil.
- Button mushrooms: 250 g
3
Wash the eggplants, peel them, and cut into cubes.
- Eggplant: 2 pieces
4
Wash the pepper, remove the stems with seeds, and cut into medium pieces.
- Bell pepper: 1 piece
5
Wash the tomatoes and cut them into cubes.
- 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.
- Buckwheat groats: 250 g
- Eggplant: 2 pieces
- Bell 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.
- Spices: to taste
8
Serve at the table, garnished with dill and parsley.
- Dill: to taste
- Parsley: to taste
