Buckwheat porridge with vegetables and soy sauce
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort, wash, and roast the buckwheat.
- Buckwheat groats: 1 glass
2
Bring 2.5 cups of water to a boil, add the grain, salt it, stir and cook on low heat until thickened.
- Buckwheat groats: 1 glass
- Salt: to taste
3
Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.
4
Peel, wash, and finely chop the onion.
- Onion: 1 head
5
Wash the tomatoes and cut them into small cubes.
- Tomatoes: 3 pieces
6
Wash the sweet pepper, remove the stem with seeds, and cut into thin strips.
- Bell pepper: 1 piece
7
Place the cooked porridge in a pan with heated vegetable oil, add the prepared vegetables and bay leaf, pour in soy sauce, and heat on low for 5 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Tomatoes: 3 pieces
- Bell pepper: 1 piece
- Bay leaf: 1 piece
- Soy sauce: 3 tablespoons
8
This porridge can be served as a standalone dish or as a side dish with fried or stewed pork, beef, or turkey.
