Vegetarian pickle without pearl barley
Composition / ingredients
5
Servings:
Step-by-step cooking
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Peel the onion and chop it finely, grate the carrots on a coarse grater or cut into small strips. Heat the butter in a saucepan with a thick bottom and keep the carrots and onions on fire until golden brown.
Cut cucumbers into thin cubes, add to vegetables and simmer for a few minutes.
Cut the peeled potatoes into cubes, rinse the buckwheat thoroughly, send these ingredients to a saucepan. Pour the pickle with boiling water.
The readiness of the pickle is determined by the readiness of the potatoes.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Pickled cucumbers - 16 kcal/100g
