Smolensk porridge
3 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories691.9kcal
Proteins17.4grams
Fats22.2grams
Carbohydrates111.8grams
Buckwheat groats
1.5
glass
Onion
2
head
Parsnip root
2
pc
Parsley
50
g
Sour cream
0.5
glass
Butter
2
tbsp
Ground black pepper
0.5
tsp
Salt
1
tsp
1
Peel and wash the onion.
- Onion: 2 heads
2
Clean, wash, and chop the parsnip roots.
- Parsnip root: 2 pieces
3
Boil 1 liter of water, add salt, put in onion and parsnip, and cook for 5 minutes.
- Onion: 2 heads
- Parsnip root: 2 pieces
- Salt: 1 teaspoon
4
Wash and chop the parsley leaves.
- Parsley: 50 g
5
Add rinsed buckwheat to the pot with vegetables and cook on low heat, stirring until fully cooked.
- Buckwheat groats: 1.5 glass
6
Then remove the onion, take the mash off the heat, season with pepper, add parsley, sour cream, and butter, and let it sit covered for 15 minutes.
- Onion: 2 heads
- Ground black pepper: 0.5 teaspoon
- Parsley: 50 g
- Sour cream: 0.5 glass
- Butter: 2 tablespoons
