Buckwheat porridge with prunes

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Buckwheat groats are thoroughly washed. My croup, changing the water several times until it becomes transparent. In order to shorten the cooking time and preserve the maximum of useful substances contained in buckwheat, you can prepare cereals in advance. Put the washed buckwheat in a bowl or saucepan and pour hot water, leave for a couple of hours. The cereal will swell well during this time.

2. Step 2:

   

   Prunes are also well washed under running water, put in a bowl, pour boiling water and leave for 15 minutes. Then drain the water, cut the prunes into small pieces.

3. Step 3:

   

   Carrots are washed, cleaned and grated.

4. Step 4:

   

   Peel the onion and finely chop it with a knife.

6. Step 5:

   

   Pour vegetable oil into a frying pan (it is better to use a deep cast-iron frying pan or a saucepan). Turn on the fire, when the oil warms up, put the cooked onions and carrots on it. Fry the vegetables over medium heat, stirring occasionally with a spatula, until the onion becomes transparent and the carrots are soft.

7. Step 6:

   

   We send cooked prunes to the vegetable roast. Stir and keep them on fire for about 5 minutes.

8. Step 7:

   

   Then we transfer the swollen buckwheat into a frying pan with vegetables and prunes, the water remaining in the bowl from the buckwheat can also be poured into the pan, it will be needed for stewing. Add spices: salt and ground black pepper to taste. Stir, cover the pan with a lid and simmer over medium heat for about 10-15 minutes, until the buckwheat porridge is ready, the cereal becomes soft.

9. Step 8:

   

   Turn off the fire. Let the porridge stand under the lid for about 15 minutes. We serve a dish to the table, optionally with meat and sauce. Bon appetit!