Buckwheat is very tasty and almost unique in its nutritional properties. It is great for preparing a hearty second course, and during the fasting period it is completely indispensable, as a rich source of not only carbohydrates, vitamins and fiber, but also vegetable protein. The usual taste of buckwheat porridge for a side dish can be varied by preparing meat, mushroom or vegetable sauce.
Pick your recipe
Buckwheat meat sauce
Ingredients:
- 700 g of meat (pork, beef, veal, poultry);
- 2 onions;
- 2 carrots;
- 2 tbsp butter;
- 3 tablespoons flour;
- 1 bay leaf;
- 1/3 tsp ground black pepper;
- 1 tsp salts;
- vegetable oil.
Wash the meat, dry and cut into small cubes. Peel the onions and chop into thin half rings, grate the carrots on a fine grater. Fry the meat slices in preheated vegetable oil, constantly stirring them with a wooden spatula until golden brown. Put prepared vegetables in a pan. Cook for 5-7 minutes, then pour 100 ml of water and simmer for 5-10 minutes under the lid.
Put the stewpan on the next burner, melt the butter in it, pour in small portions of flour and fry it until it becomes a light brown tint. Add half a liter of water without interrupting the mass to avoid lumps. Prepare a thick sauce, then pour it over the meat, stir everything well, season the gravy with pepper, salt and bay leaf. Keep it on low heat for another 10 minutes. Meanwhile, make a side dish of buckwheat.
Buckwheat Mushroom Gravy
Ingredients:
- 400 g of forest mushrooms;
- 1 small onion;
- 1 tbsp. 22-25% cream;
- 2.5 tbsp butter;
- 1 tbsp flour;
- 0.5 tsp salt.
In winter, fresh mushrooms can be replaced with frozen ones, in this case it is better to take a chopped product. It can not be thawed and not boiled, but immediately sent to the pan.
Boil the mushrooms for 10 minutes, cool and cut. Free the onion from the husk and chop with a knife or grate on a coarse grater. Throw butter in a heated frying pan and sauté the onion at medium temperature for 2-3 minutes until transparent.
Transfer mushrooms to it, bring them to full readiness, salt, sprinkle with flour, mix and fill with cream. Let the tasty dish boil, immediately remove from heat and pour buckwheat.
Buckwheat Vegetable Gravy: A Simple Lenten Recipe
Ingredients:
- 1 eggplant weighing 300-350 g;
- 400 g of tomatoes;
- 1 onion;
- 1-2 cloves of garlic;
- 0.5-1 tsp salts;
- vegetable oil.
Cut the peel from the eggplant, remove the peel from the tomato and the shirt from the onion and chop the vegetables coarsely.
To peel tomatoes easily, scalp them with boiling water or simply scrape them with the back of the knife blade. It will darken and come off without much effort.
Place them in a skillet or pan with vegetable oil, fry about twice and add salt to taste. Put crushed garlic there, add 2-3 tablespoons of water and simmer for 3-5 minutes. Serve aromatic vegetable sauce with buckwheat porridge on the water.
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