- Dried white mushrooms - 100 Grams
- Onion - 1 Piece
- Carrot - 1 piece
- Buckwheat groats - 100 Grams
- Vegetable oil - 2 Art. spoons
- Bay leaf - 2 pieces
- Black pepper powder - To taste
- Coriander - 1 Pinch
- Salt - To taste
- Green parsley - To taste
- Garlic crushed - To taste
- Sour cream - To taste (Optional)
Dried white mushrooms are poured with boiling water and leave for half an hour-hour, then we throw it back to the colander, squeeze it lightly and cut it into small pieces. Buckwheat washed, sorted, poured water. Peel the onions and carrots. Onions finely chopped, carrots three on a grater. In a frying pan (or even better - a saucepan) we warm up the vegetable oil. Best - unrefined sunflower. On medium heat, lightly brown the onions until transparent, add carrots, mushrooms and stew for 10 minutes. If prepared in a saucepan - add buckwheat there (of course, without water), mix, salt, add spices, bay leaves, fill with water, cover with lid and we languish over a slow fire for 25-30 minutes. if the vegetables are fried in a frying pan - lay out its contents in a saucepan, and then follow the instructions. Before serving, sprinkle with finely chopped parsley and chopped garlic. In the short days you can add sour cream.
Servings: 3-4