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Buckwheat porridge with meat broth and vegetables

2 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

411.5

kcal

25.8g

grams

23.9g

grams

24.3g

grams

Ingredients

2servings

200

g

Buckwheat groats

50

g

200

ml

20

ml

20

ml

Canned green peas

50

g

20

g

Marinated bell pepper

40

g

1

bunch

Ground black pepper

to taste

to taste

Cooking steps

1
Peel, wash, and finely chop the onion.
Required ingredients:
1. Onion: 20 g

2
Wash the greens and chop them finely.
Required ingredients:
1. Fresh herbs: 1 bunch

3
Sort and thoroughly rinse the buckwheat.
Required ingredients:
1. Buckwheat groats: 50 g

4
Fry with tomato puree.
Required ingredients:
1. Tomato puree: 20 ml

5
Wash the beef, cut it into three pieces per serving, and fry in 10 ml of oil with onion and tomato puree.
Required ingredients:
1. Beef: 200 g
2. Vegetable oil: 20 ml
3. Onion: 20 g
4. Tomato puree: 20 ml

6
In a portion pan, place fried buckwheat, beef with onion and tomato, pour in broth, season with salt and pepper, and simmer on low heat.
Required ingredients:
1. Buckwheat groats: 50 g
2. Beef: 200 g
3. Broth (stock): 200 ml
4. Ground black pepper: to taste
5. Salt: to taste

7
Add green peas, pickled peppers, or lecho 10 minutes before it's done.
Required ingredients:
1. Canned green peas: 50 g
2. Marinated bell pepper: 40 g

8
Before serving, sprinkle the porridge with chopped greens.
Required ingredients:
1. Fresh herbs: 1 bunch

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