Buckwheat porridge with cabbage and onions

Step-by-step recipe

Step 1:

Pour buckwheat into a saucepan, cover with water, add salt and bring to a boil.

Step 2:

Stir, cover and cook for 20 minutes on low heat.

Step 3:

Finely chop the onion.

Step 4:

Pour vegetable oil into the frying pan, add the onion and fry for 2 minutes over medium heat.

Step 5:

Grate the carrots on a coarse grater, add to the pan, stir and fry for 3 minutes over low heat.

Step 6:

Finely chop the cabbage and place in the pan.

Step 7:

Add salt, stir lightly, cover and simmer for 5 minutes over low heat.

Step 8:

Stir, add sugar, pepper and water, stir again, cover and simmer for 10 minutes over low heat.

Step 9:

Stir and turn off the stove.

Step 10:

Stir the cooked buckwheat, add butter and let it melt.

Step 11:

Add stewed cabbage to the buckwheat, stir, turn off the stove, cover with a lid and leave for 10 minutes.

Cooking tips

Rinse buckwheat before cooking, especially if it has been stored for a long time.

Do not overcook the onion, otherwise it will taste bitter.