Buckwheat with celery
Description
The dish is prepared without unnecessary complications. You can cook delicious buckwheat porridge even during Lent. The main thing is not to over-fry the celery so that it remains juicy and crisp. If desired, you can add a little tomato paste or tomato juice after adding the celery. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Bring water to a boil in a saucepan and add salt. Rinse the buckwheat groats and pour them into the water. Bring the liquid to a boil and reduce the heat to medium. Cook the porridge for 15-20 minutes until done.
- 3
Step 3
Peel the onion and carrots, then rinse them together with the celery stalks. Cut the root vegetables into small cubes and sauté in vegetable oil in a cauldron for about 3-5 minutes until golden brown.
- 4
Step 4
Slice the celery stalks and add them to the sautéed vegetables. Simmer for about 1-2 minutes.
- 5
Step 5
Add the cooked buckwheat porridge to the cauldron and mix well. Sauté for 1 minute, then turn off the heat.
- 6
Step 6
The dish is completely ready!
- 7
Step 7
Place the buckwheat with celery on a plate and serve warm. The dish can be accompanied with sour cream or thick plain yogurt.