Today we no longer have the opportunity to cook buckwheat porridge according to the original Russian traditions - in the oven. Modern housewives either boil it on the stove or simmer it in the oven, but no matter how hard they try, it’s impossible to cook porridge soaked in a true buckwheat spirit. So our hostesses are trying to complement the taste of this side dish with new notes so that it can please every member of the family. And they do it through various sauces and gravies. And since this cereal is combined with almost any product, it is not difficult to prepare a delicious sauce for buckwheat.

Sauces for buckwheat porridge: what is suitable?

In general, the preparation of the sauce is a simple matter, and therefore even a novice cook can cope with this task. However, in order to surprise with a dish, you need to know what kind of gravy will be best combined with buckwheat. Thanks to its unique taste qualities, this cereal is in perfect harmony with vegetables, meat, and mushrooms, which opens up vast scope for imagination.

The easiest way to diversify the taste of buckwheat is to cook it with soy sauce. This dish is often included in the diet, as it does not contain any salt or sugar. The side dish turns out to be low-calorie, and thanks to the unique dressing, it is also quite original. To prepare it, buckwheat must be sorted out, washed and calcined in a well-heated oven. Then we shift the cereal into a saucepan and pour water: for 250 g of buckwheat, one and a half glasses of water. A few minutes before readiness, add a couple of tablespoons of soy sauce, mix and send the porridge to a well-heated oven for half an hour. After the languishing time, buckwheat will acquire a pleasant aroma and a special taste.

Vegetable sauces

When we have absolutely no time to prepare the sauce for buckwheat porridge, we usually add ketchup, mayonnaise, or, at best, sour cream seasoned with fresh herbs and garlic. But if there is at least half an hour in stock, then this is quite enough to prepare a very tasty vegetable gravy. We suggest you consider two fairly simple recipes.

Tomato sauce with herbs and herbs

To prepare this sauce, you will need the following products:

• 3 juicy tomatoes;
• 2 heads of onions;
• medium carrot root;
• a couple of bell peppers;
• a couple of cloves of garlic;
• 45-50 ml of vegetable oil;
• a teaspoon of a mixture of aromatic herbs;
• a small bunch of basil and parsley;
• salt.

We clean the onion and chop it very finely. Remove the skin from the carrots and rub on a fine grater. We blanch the tomatoes for half a minute in boiling water, after which we remove the skin and remove the seeds. My Bulgarian pepper, cut into two parts, clean from seeds and white partitions, put it together with the pulp of tomatoes in a blender bowl and interrupt until a homogeneous consistency.

Heat the oil in a frying pan and put the carrots and onions in it, saute for two to three minutes. Add the tomato paste, stir and simmer for another five minutes. We thoroughly wash the fresh herbs in several waters, finely chop with a knife and also send them to the pan. Then we put the garlic passed through the press, herbs and bring to taste with salt.

On a note! You can adjust the consistency of this sauce yourself by keeping it on fire for less or more time!

Buckwheat in such a tomato sauce is quite capable of being an independent dish and will also go well with schnitzel, chopped cutlets and chicken meatballs.

Greek style white sauce

Another sauce for buckwheat without meat, which is best prepared in the summer, when fresh herbs are in abundance and juicy ground cucumbers ripen. So, the ingredients we need:

• a couple of small ground cucumbers;
• a glass of homemade sour cream or natural yogurt without sugar;
• clove of garlic;
• a small bunch of greens: basil, dill;
• a few mint leaves;
• salt.

Rinse the cucumbers thoroughly, cut off the ends and chop as finely as possible, squeeze the juice.

Advice! You can grate cucumbers, pass through a meat grinder or just chop with a knife!

We wash the greens, shake off the water and dry on a paper towel. Pour sour cream or yogurt into a bowl, add cucumber mass, finely chopped garlic and chopped greens. Stir and add salt to taste.

Mushroom sauce

The most suitable sauce for buckwheat is mushroom.

On a note! Even the famous culinary specialist V. Pokhlebkin called the mushroom dressing an original Russian version of the sauce for buckwheat porridge and recommended just such a combination!

To make mushroom sauce you will need:

• 250 g of champignons;
• half a glass of cream;
• a pair of bulbs;
• a couple of tablespoons of sour cream;
• a tablespoon of wheat flour;
• a small bunch of dill and parsley;
• a couple of sprigs of thyme;
• salt.

We wash the mushrooms thoroughly, cut off the tips of the legs and remove the skin from the caps. We cut into small pieces. Pour a little vegetable oil into the pan and spread the mushrooms. Fry them on all sides until golden brown.

We free the onion from the husk, chop it and after about 20 minutes add it to the pan with the mushrooms. We continue to fry everything for another five minutes.

Combine sour cream with cream, carefully stir in the flour and add. Add the resulting mixture to the mushrooms with onions. With constant stirring, bring the mass to a boil and put finely chopped greens and herbs. Once again, mix everything well and remove from the stove.

Sauce with meat

The sauce for buckwheat with meat is the most satisfying, and at the same time, the recipe may include its different varieties: veal, pork, poultry, rabbit. Beef gravy is considered the most delicious, besides, it has a presentable appearance, since such meat keeps its shape perfectly, and the pieces do not fall apart during cooking.

Ingredients that are needed:

• 350 g beef fillet;
• beef broth;
• medium bulb;
• a couple of tablespoons of flour;
• a couple of tablespoons of butter;
• half a glass of tomato juice or 3 tablespoons of tomato paste;
• herbs, salt.

We wash the meat, cut it into small cubes. We put the pan on the fire, heat a small piece of oil on it and fry the meat on it. When a golden crust appears on the pieces, add beef broth to the pan and simmer for about 30-40 minutes.

We clean the onion from the husk and chop finely. We pass in a separate pan and add to the meat.

Put the rest of the butter in a clean frying pan and pass the flour on it.

On a note! Thanks to this technique, the sauce will get a pleasant nutty flavor!

When the flour acquires a light caramel hue, dilute it with hot water and, with vigorous stirring, make a homogeneous mass. Pour it into the pan to the meat, bring the sauce to taste with salt, spread the herbs. At the end, pour in the tomato juice or paste. Cover the pan with a lid and cook the sauce over low heat for about 20 minutes.

To make the sauce delicious...!

• The dishes in which you prepare the sauce (if the recipe, of course, involves heat treatment) should be thick-walled. Due to this, the liquid will boil away slowly and the finely chopped ingredients will not burn.
• If it is necessary to add flour to the sauce, then in order to avoid the appearance of lumps, it should first be diluted in a small amount of any liquid. It can be water, broth, cream, etc.
• The gravy will turn out to be more aromatic and refined in taste if you add a little dry wine to it. Usually this ingredient is added at the initial stage of preparing the sauce and be sure to evaporate it a little.

Now buckwheat porridge will not seem like an insipid and uninteresting dish, because you will always have recipes for delicious sauces at hand. If you want to cook a lean dish, add vegetable or mushroom sauce to the porridge, you need to feed the guests tasty and satisfying, then choose a nutritious sauce with meat. Enjoy your meal!

When you want to cook meat for dinner, without spending much effort and without wasting extra time on a side dish, you can take merchant buckwheat into service, as this second dish combines pork and buckwheat as a side dish at the same time. For someone, perhaps this recipe will be a real discovery.
So, let's begin. We choose voluminous dishes: you can use a cauldron, like me, a duckling, or something like that. I cook for a large number of servings. On a coarse grater, grate the carrots, finely chop the onions, sauté the vegetables in vegetable oil for 10 minutes, until golden brown.

Fry everything together for another 15 minutes.

We take twice as much water as the buckwheat measured. In our case, it should be 1200 ml - if you want to get crumbly porridge. If you want to make it more viscous, add 1 more glass of water.
Put the tomato paste into the water.

Salt and pepper to taste, mix.

Pour the buckwheat over the meat.
I will make a reservation that balance the ratio of meat and buckwheat at your discretion. For example, I consider it appropriate to use the initial proportions of pork and garnish 1: 1. You may like it when initially there is more meat and less buckwheat. In any case, it should be taken into account that further the buckwheat will swell and increase by 2-3 times.

Pour meat and buckwheat with the resulting tomato sauce.

Garlic, passing through a press, is also added to the cauldron.
Mix everything, cover with a lid, and leave to cook for 20 minutes. There is no need to stir the buckwheat.

We serve buckwheat in a merchant's way to the table.

Enjoy your meal!

Time for preparing: PT00H40M 40 min.

Today we want to offer you a very hearty and tasty buckwheat porridge stewed in tomato sauce. No, of course everyone ate buckwheat porridge. But not everyone has tried this option.

The porridge turns out crumbly, tasty and satisfying. If you are fasting or dieting, then this option to diversify your menu should be to your liking. You can also add any fried mushrooms to buckwheat. It will be incredibly fragrant with forest ones, and satisfying with homemade ones (oyster mushrooms and champignons).

Ingredients:

Buckwheat - 1 cup;

Onions - 1-2 pieces;

Carrots - 1 piece;

Tomato juice - 1 cup;

Tomato paste - 3 tbsp. l. spoons;

Water - 2 glasses;

Salt - 1 teaspoon;

Vegetable oil - 10 ml;

Recipe:

Peel onions and carrots. Onion cut into small cubes. Grate carrots on a fine grater. In a skillet, heat vegetable oil and add vegetables.

Pass the onions and carrots for 10 minutes, remembering to stir.

Add tomato juice to the pan. In the summer, instead of tomato juice, put diced peeled tomatoes in the fry.

While vegetables are being sautéed, rinse buckwheat under running water to remove all dust. If you saw unpeeled buckwheat in a pack, then it is better to clean it first. Pour some cereal onto a white sheet of paper. Remove all black grains and debris. So go through all the buckwheat.

Pour the washed buckwheat into the pan. Mix and cover with a lid.

From tomato paste and water (2 cups) we make a sauce - dilute the paste in water and add all the spices.

Pour the sauce into the pan and stir. Cover with a lid and simmer over low heat for 20-30 minutes. Periodically open the lid and check the readiness of the porridge. You don't need to mix it up.

When the porridge is boiled, you can remove the pan from the heat. Stir everything again. Now you can serve.

Porridge goes well with fried liver or mushrooms, as mentioned above. All types of meat are also great with this side dish. If you have made this recipe, please share your experience in the comments.

Cooking time - 45 minutes

Servings - 6

For 100 g:

Proteins - 8.87

Fats - 4.22

Carbohydrates - 43.25

Kcal - 235.5

Leave your comment.

Buckwheat is one of the most delicious cereals from which you can cook a lot of dishes. This is a great side dish for any meat. It goes well with sour cream, cheese, vegetables and tomatoes. That is why, we suggest cooking buckwheat porridge in tomato paste with vegetables, following this simple recipe.

What we need:

Buckwheat - 1 tbsp.

Onion - 1 onion

Carrot - 1 pc. big

Tomato paste - 2 tbsp

Chop and fry the onion until golden brown.

We clean the carrots and three on a grater or finely chop and also send them to the onion to fry.

When the carrot becomes soft, add tomato paste and a glass of water. You can also add 1 tbsp. Sahara.

Let it simmer for 1-2 minutes.

We wash the buckwheat and add it to the vegetables in the pan.

Water should completely cover the cereal, so if necessary, water can be added.

Cover with a lid and simmer over low heat until the buckwheat is cooked. Water can be added during the process.

At the end, salt to taste.

After 15-20 min. buckwheat in tomato paste will be ready.

It turns out incredibly tasty.

You can serve it as a side dish to any meat.

Buckwheat with tomato paste rich in vitamins and minerals such as: vitamin PP - 15.5%, silicon - 110.3%, magnesium - 21%, phosphorus - 15.4%, iron - 15.7%, cobalt - 28.7%, manganese - 32.6%, copper - 29.1%, molybdenum - 22.8%

What is useful Buckwheat with tomato paste

• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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