Buckwheat with tomato paste mushrooms and vegetables
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Wash the buckwheat, pour 2-3 cups of water, add salt, cook until tender.
Step 2:
Pour oil into a saucepan, add finely chopped onion to it, simmer for 3 minutes.
Step 3:
Add carrots grated on a coarse grater to the onion, simmer for another 5 minutes.
Step 4:
Chop the cabbage.
Step 5:
Cut the mushrooms, if you take fresh ones, then fry them in a separate pan for 10 minutes, and if they are pickled like mine, then you can immediately add them to onions and carrots
Then we put the cabbage in the same place. Pour tomato juice: for this we will need 250 grams of water, two tablespoons of tomato paste, a little ground black pepper, salt, sugar. Simmer for 30 minutes. We serve the dish hot: put buckwheat on one half of the plate, cabbage on the other.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
