Vegetables, Champignons, Buckwheat grain, Post, Buckwheat

Buckwheat with vegetables and mushrooms

A delicious dish that will add variety to the Lenten menu.

Ingredients

Servings 3
  • white cabbage 150 g
  • buckwheat 0.5 cup(s)
  • vegetable oil 2 tbsp.
  • onion 1 pc.
  • carrots 0.5 pcs.
  • green peas 2 tbsp
  • champignons 6-7 pcs.
  • salt
  • black pepper

Cooking

Step 1

Cook crumbly buckwheat porridge.

Step 2

Chop cabbage, mash.

Step 3

Cut onions and carrots.

Step 4

Fry the onion, carrot and cabbage in vegetable oil until soft. Add sliced mushrooms.

Step 5

Then peas. Salt, add pepper, bay leaf if desired, warm over low heat for about 5 minutes.

Step 6

Add buckwheat porridge, mix, warm under the lid for a couple of minutes.

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