Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the porridge, rinse the buckwheat. Fill it with water in a ratio of 1/2. There should be 2 times more water. Put on the fire and bring to a boil. Add a little salt. Cover the pan with a lid and make the smallest fire.
Step 2:
Cook buckwheat until all the water disappears. Periodically, using a spoon, push the buckwheat from the edge and check.
Step 3:
Vegetables:peel the onions and carrots and wash them in running water. Finely chop the onion.
Step 4:
Grate the carrots on a medium grater.
Step 5:
Heat the frying pan and pour a little vegetable oil. Fry the chopped onion and carrot for 1-2 minutes. Open the tin of stew and add its contents to the pan. Mix everything well and fry so that the fat from the stew melts.
Step 6:
Then add the finished buckwheat porridge to the pan. Stir and warm everything up well. Arrange on plates and serve to the table. Bon appetit!
The ancient Slavs considered buckwheat porridge the food of heroes. It was "buckwheat" that she began to be called only in Russia. In Western Europe, it was called Saracen grain.
The aristocrats considered this porridge to be the food of commoners, but then they had no idea how much use it was.
Now a lot is known about the benefits of buckwheat. It is very rich in various vitamins and minerals that have a positive effect on our body.
Buckwheat is often used in dietary nutrition. It is recommended for children, for athletes, for pregnant and nursing women, for the elderly.
Buckwheat has practically no carbohydrates, so it is indispensable for people with diabetes.
Buckwheat porridge is good on its own, as an independent dish or as a side dish for meat or fish dishes. It can be cooked with milk, adding a little sugar. In this form, it will become a real dessert that no one can refuse.
Buckwheat dishes can be found in the cuisine of different peoples of the world. This indicates her great popularity.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pork stew - 349 kcal/100g
