Buckwheat with vegetables and mushrooms
Description
A delicious dish that will add variety to the Lenten menu.
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.
Ingredients
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