Buckwheat with gravy is familiar to almost all people since childhood. This is a very nutritious dish, rich in vitamins and minerals, which is very easy to prepare and does not take much of the housewives' time. Buckwheat porridge with various types of gravy is served in kindergartens, schools, health camps and at home. Due to its high iron content, buckwheat rightfully takes its rightful place on any kitchen table.
It is necessary
-
- Buckwheat 200g
- water 600 ml
- salt
- black peppercorns 3-4 pieces
- bay leaf 1-2 pieces
- carrots 1 piece
- onions 2 pieces
- greens 1 bunch
- flour 1 tablespoon
- tomato paste 2 tablespoons
- tomatoes 1 piece
- 3 cloves garlic
- frying pan 1 piece
- saucepan 1 piece
- sieve with fine sieve 1 piece
Instructions
Step 1
To cook buckwheat with gravy, take the cereal and rinse it thoroughly under warm running water. It is advisable to repeat this procedure at least three to four times. Then dry and lay it out on the table. Select clean, undamaged grains of light brown color, discard black grains and debris.
Step 2
Then take a large saucepan and pour clean water into it. Place a saucepan over medium heat and bring to a boil. Place the salt, bay leaf and black peppercorns inside. Then pour the buckwheat and cook it over low heat, without stirring or covering the pan with a lid until the water has completely evaporated.
Step 3
Remove buckwheat from heat and place on the table. Wrap the pan with a warm cloth and leave for a couple of hours. During this time, the cereal will steam out, and it will become crumbly and completely ready for use.
Step 4
To prepare a gravy for buckwheat, take a carrot, peel it and grate it on a fine grater. Free the onions from the scales and cut them on a cutting board with a sharp knife. Chop the onion very finely, or grate it as an alternative.
Step 5
Take a large skillet and put it on medium heat, add flour and fry it until golden brown. Then remove from heat and add butter to the pan, put two tablespoons of tomato paste there and pour ½ liter of water. Stir the mixture thoroughly and let it boil.
Step 6
Rinse the tomatoes in running water and scald with boiling water, peel them off and cut into small cubes. Then add vegetables to the skillet and simmer until cooked through. When the tomatoes are tender, add the onions and carrots and simmer until all the liquid has evaporated.
Step 7
After that, finely chop the peeled garlic and herbs and add to the contents of the pan, pour 100 ml of water into it and simmer over low heat until boiling. Remove the pan from the stove and cool.
Step 8
Take a sieve with a fine sieve and put the mixture in it, wipe it twice and put it back in the pan. Bring to a boil over low heat. Serve buckwheat with gravy with fresh vegetables and herbs.
