Buckwheat with Tomato Paste, Mushrooms, and Vegetables

Tasty, wholesome, and filling! And best of all: it's perfect for fasting days.

Recipe author

Servings:

Cabbage

600

Onion

150

Carrots

150

Button mushrooms (I used pickled ones; with fresh mushrooms you could add more, up to a pound.)

200

Vegetable oil

Buckwheat

Tomato paste

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 19 % 4 g

Carbohydrates 67 % 14 g

106 kcal

GI: 43 / 57 / 0

Cooking method

Step 1:

Rinse the buckwheat, cover with 2–3 cups of water, add salt, and cook until tender.
Step 2:

Pour the oil into a sauté pan, add the finely chopped onion, and cook for 3 minutes.
Step 3:

Add the carrot, grated on the large holes of a box grater, to the onion and cook for another 5 minutes.
Step 4:

Shred the cabbage.
Step 5:

Slice the mushrooms. If you're using fresh ones, sauté them in a separate pan for 10 minutes; if they're pickled like mine, add them straight to the onion and carrot.

Next, add the cabbage to the pan. Pour in a tomato sauce made from 1 cup (250 g) water, 2 tablespoons tomato paste, a little ground black pepper, salt, and sugar. Simmer over low heat for 30 minutes. Serve the dish hot: buckwheat on one half of the plate, cabbage on the other.