Name: Buckwheat with potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Potato - 4 g; Onion - 1 g; Sunflower oil to taste; Salt to taste; Ground black pepper to taste; Carrot - 1 g; Buckwheat - 1 glass

A rural, simple, and quick dish for a Lenten table! Buckwheat with potatoes is a delicious double side dish. Hearty, aromatic, and healthy! If using boiled potatoes, the cooking time will be significantly reduced. Perfect as a main course for vegetarians and those observing Lent.

How to make buckwheat with potatoes? Prepare the necessary ingredients for this. You can slightly change the proportions of buckwheat and potatoes to your taste. Peel the potatoes in advance and wash them in running water to remove dirt.

First of all, cook buckwheat. Rinse the groats several times in cold water. Then drain all the water from it. Put buckwheat in a pan. Pour cold water in a ratio of 1:2. Put on the fire, bring to a boil and cook on low heat under the lid for 15 minutes. During this time, the buckwheat will increase in size, become soft and absorb all the water.

Keep the finished buckwheat open so that extra steam comes out. Buckwheat will become crumbly.

Peel the onion and carrot. Rinse off. Finely chop the onion, and rub the carrot on a grater.

Pour a little oil on a hot pan and lay out the prepared vegetables. Fry onions and carrots for 2-3 minutes.

Cut the peeled potatoes into small cubes and put them in the pan with the vegetables. Stir. Cook everything together for 15-20 minutes. The potatoes should become soft. Add a little salt. You can cook under the lid.

When the potatoes become soft, add boiled buckwheat to it.

Mix everything and heat for another 2-3 minutes.

Lean buckwheat with potatoes is ready! Serve hot. It is a tasty independent dish or a healthy side dish for meat. Bon Appetit!

Buckwheat with potatoes

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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Buckwheat with potatoes

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