The taste of buckwheat porridge cooked in water may not seem rich enough to some people. To make buckwheat truly tasty, you need to serve it with gravy.

There are many options for preparing sauces in buckwheat porridge. Meat gravy is especially popular. It perfectly emphasizes the taste of porridge and makes the dish even more satisfying.

Meat gravy

Ingredients:

300 g beef or pork tenderloin
1 medium onion
1 small carrot

salt, spices to taste
200 ml water
1 tbsp. spoon of tomato paste
Bay leaf

How to prepare meat gravy:

You need to take a piece of beef or pork tenderloin, cut it into strips, and then beat it with a culinary hammer. Next, you need to cut the semi-finished meat into small cubes, add salt and place in a deep plate for 15 minutes.

This time is enough for it to salt. The onion should be peeled and finely chopped, the carrots should be peeled and grated.

Place the vegetables in a hot frying pan with a thick bottom and fry them in vegetable oil for 3-5 minutes. Next, you need to add meat, salt, spices to the vegetables and fry for 5 minutes, then pour water into the frying pan, add tomato paste and bay leaf.

All ingredients must be mixed thoroughly. After the liquid boils, you need to cover the pan with a lid, reduce the heat to minimum and simmer the gravy for 20-30 minutes.

Mushroom sauce

Ingredients:

500 g wild mushrooms or champignons
butter for frying
1 onion
1 carrot
1 tbsp. spoon of wheat flour
200 ml sour cream sauce
salt, spices

How to prepare mushroom sauce:

You need to boil the mushrooms in salted water for 15 minutes. Next, they need to be cooled and, if necessary, cut into pieces. In a deep frying pan, you need to heat the butter and fry the onion, cut into half rings, and grated carrots.

After the vegetables acquire a golden color, you need to add mushrooms, flour and fry the food for another 5 minutes. After this, you need to pour sour cream sauce into the frying pan, add salt, spices and simmer the gravy under a closed lid for about 20 minutes.

If the liquid evaporates rapidly during the stewing process, you can add a little more water to the pan and then continue cooking.

Diet gravy

Ingredients:

2 small onions
1 medium carrot
vegetable oil for frying
1 large sweet pepper
2-3 tomatoes
salt, spices
100 ml water

How to prepare diet gravy:

You need to finely chop the onion, peel and grate the carrots. Place the vegetables in a deep saucepan and fry in a small amount of vegetable oil.

The pepper must be cored and cut into small slices. Fresh tomatoes need to be peeled and cut into cubes.

Place peppers and tomatoes in a saucepan, add salt, spices, water and simmer under a closed lid for 20 minutes. At the end of cooking, the gravy can be cooled and blended in a blender until a homogeneous consistency is obtained.

Buckwheat boiled in water should be divided into portioned plates and poured with the resulting gravy. As a decoration, you can sprinkle the dish with chopped herbs.

Buckwheat is a tasty, healthy and inexpensive cereal that is not at all difficult to prepare. It is rich in vitamins, microelements and dietary fiber, which promotes rapid saturation. This porridge can be served as a side dish for fish or meat, and you can also highlight its taste by preparing an original buckwheat gravy. Below are the simplest and most accessible recipes.

Traditionally, buckwheat is combined with meat, and to make the gravy rich and tasty, you can use pork, beef or veal.

For the dish you will need:

• 500 g meat;
• bulb;
• garlic cloves;
• a little tomato paste;
• salt and suitable seasonings;
• a glass of boiled water.

Sequence of work:

1. Wash the meat, cut into strips or cubes, sprinkle with salt, spices and fry in a frying pan until golden brown.
2. Peel the onion and garlic, chop, add to the meat and fry until the vegetables are soft.
3. Dilute tomato paste in boiled water, add to the gravy, cover with a lid and simmer until tender.

When the meat becomes soft, place the prepared mass into plates with cereal, sprinkle the portions with herbs and serve.

Vegetable addition to the side dish

If there is no meat in the refrigerator, you can prepare an economical dinner by adding assorted vegetables to the core.

Gravy for buckwheat without meat is made from the following products:

• zucchini or eggplant;
• carrot;
• bell pepper;
• garlic;
• salt and seasonings;
• juicy tomatoes;
• favorite greens.

Cooking process:

1. Wash the zucchini or eggplant, cut into cubes and fry.
2. Peel and chop the onion, garlic, bell pepper and carrots, add them to the dish and continue frying.
3. When the vegetables are ready, cut the tomatoes into cubes, chop the herbs and add to the pan. After this, sprinkle the dish with salt, seasonings and simmer under the lid until cooked.

Advice. This gravy can also be prepared with meat, but if you don’t have any, soy mince will help make the dish more satisfying.

Cooking from minced meat

A minced meat gravy with aromatic basil and tender raisins will perfectly complement boiled buckwheat.

For cooking you will need:

• 400 g minced meat from any meat;
• onion;
• garlic;
• juicy tomatoes;
• a handful of raisins;
• bunch of basil;
• salt and seasonings.

Work process:

1. Place the minced meat in a frying pan, add salt, season with spices and fry a little.
2. Add chopped onion and garlic to the meat and continue cooking until the minced meat becomes crumbly.
3. Grate the peeled tomatoes and add to the dish. If necessary, add a little water.
4. A few minutes before it’s ready, add chopped basil and pre-washed raisins to the gravy. After this, simmer the dish under the lid a little more.

On a note. The gravy will be no less tasty if you replace the raisins with a small amount of prunes.

Chicken gravy

To prepare gravy for buckwheat with chicken, it is better to take poultry fillet. It can be ground in a meat grinder or cut with a knife.

To work you will need:

• 450 – 500 g chicken;
• garlic;
• carrot;
• some boiled water;
• a few tablespoons of sour cream;
• dill;
• salt and spices.

Cooking sequence:

1. Chop the carrots and garlic, place in a frying pan and fry until soft.
2. Add the chicken, salt and season the dish with spices, then continue cooking.
3. Dilute the sour cream with boiled water and pour into the container, then close it with a lid and simmer the dish well.

The finished gravy is placed in plates on top of the buckwheat, and then sprinkled with chopped dill.

Lenten recipe without meat

Those who observe religious fasts or for one reason or another are forced to give up eating meat will enjoy buckwheat with Lenten gravy.

For preparation you will need:

• 2 – 3 large carrots;
• bulb;
• garlic;
• bell pepper;
• tomatoes;
• green peas (fresh, frozen or canned);
• salt and seasonings;
• tablespoon vinegar 3%.

Operating procedure:

1. Peel the carrots and chop them using a grater, which allows you to turn the vegetable into long and thin slices.
2. Cut the onion into half rings, then combine it with carrots, salt and pepper, sprinkle with vinegar and leave to marinate for a quarter of an hour.
3. Chop the bell pepper, add the garlic and place in the pan. When the vegetables become soft, squeeze the onions and carrots from the vinegar and add to the dish being prepared.
4. Dice the tomatoes and add them to the vegetables. After a couple of minutes, pour the peas into the frying pan, close the container with a lid and simmer for a short time.

On a note. Instead of peas, you can use sweet corn, as well as canned or green beans.

Mushroom gravy in cereals

Buckwheat, supplemented with mushrooms, can rightfully be considered a classic of the genre. To prepare this gravy, “forest meat” is taken in fresh, canned or dried form.

For cooking you will need:

• 500 g mushrooms;
• onion;
• cream or fat sour cream;
• salt and suitable spices.

Operating procedure:

1. Chop the mushrooms and fry them over low heat along with chopped onion.
2. Season the mixture with salt and spices and mix thoroughly.
3. Add cream or sour cream diluted with boiled water to the mushrooms, close the container with a lid and simmer for a quarter of an hour.

How to make with tomatoes

This dish is called “hunter’s buckwheat” and for its preparation, in addition to tomatoes, chicken hearts and stomachs are used.

During the work you will need:

• 800 g giblets;
• bulb;
• carrot;
• garlic;
• 4 – 5 large tomatoes;
• boiled water;
• Bay leaf;
• salt and seasonings.

Cooking process:

1. Rinse the giblets thoroughly and, if necessary, chop them with a knife. Then put it in a frying pan and fry.
2. Add chopped onion, grated carrots and chopped garlic to the dish, then continue cooking until the vegetables become soft.
3. Pour boiled water over the dish, add bay leaf and simmer until most of the liquid has evaporated.
4. Remove bay leaves from the gravy, add chopped tomatoes and simmer covered for a while.

Fans of spicy dishes can add hot pepper to the gravy with giblets or flavor it with mustard.

Creamy sauce for buckwheat

For this dish we need liver. It is better to use chicken - it is more tender and will take less time to cook.

The gravy is prepared from the following ingredients:

• 400 – 500 g chicken liver;
• onion;
• processed cream cheese (it’s better to take “Amber”);
• boiled water or broth;
• greenery;
• salt and seasonings.

Work process:

1. Wash the liver thoroughly, chop, salt, season with spices and fry a little with onions over medium heat.
2. While the offal is being prepared, pour water into another bowl, add processed cheese and keep on fire, stirring constantly until the mass becomes homogeneous.
3. Pour the cream cheese sauce into the pan with the liver, cover the container with a lid and leave on the fire for a quarter of an hour.
4. A few minutes before it’s ready, add chopped herbs to the dish.

Instead of processed cheese, you can use heavy cream, it all depends on personal preferences and the products available in the refrigerator.

Buckwheat is an extremely healthy cereal and should definitely be present in your diet every week. To prevent the dish from becoming boring, diversify it with gravies, because you can come up with a huge variety of them.

Gravy for buckwheat with meat just like a vegetarian gravy made from vegetables without meat can turn ordinary buckwheat porridge into a full-fledged second course. I am sure that every housewife has her own individual and favorite recipe for gravy for buckwheat with meat. Some people prefer to cook it with or without flour, with sour cream, tomato, based on pork, chicken or beef. Often, to diversify the taste, mushrooms or other vegetables can be added to the meat gravy, in addition to traditional onions and carrots, for example, stewed zucchini, asparagus, green beans, broccoli, peas, and so on.

Moderately fatty pork is excellent for preparing buckwheat and meat gravy. Today I want to show you how to prepare gravy for buckwheat with meat according to a step-by-step recipe. Using this recipe, you can also prepare gravy from chicken breast or beef (veal).

Buckwheat porridge with such meat gravy will turn out no less tasty than. I don’t think it’s worth even talking about the fact that this tasty and popular dish, in addition to its taste, also has many beneficial properties. It’s not for nothing that buckwheat (buckwheat porridge) was called the second bread in Rus'.

Now let's move on to the recipe and see... how to prepare gravy for buckwheat with pork.

Ingredients:

• Pork - 400 gr.,
• Onions - 1 pc.,
• Carrots - 2 pcs.,
• Sunflower oil - 4-5 tbsp. spoons for frying vegetables and meat,
• Water - 500-700 ml.,
• Tomato paste - 2 tablespoons,
• Sour cream 20% fat - 3 tbsp. spoons,
• Spices: paprika, dried Provençal herbs, black pepper,
• Salt - 1 teaspoon,
• Wheat flour - 3 tbsp. spoons (+100 ml. water for diluting flour)

Gravy for buckwheat with meat - recipe

After all the ingredients are prepared, you can start cooking, or rather, with meat gravy. Wash a piece of pork crumb and cut it into small pieces, approximately the size for stewing.

Wash the carrots. Peel the onions. Cut the onion into cubes, grate the carrots on a medium grater. The carrots can also be grated on a fine grater, then they will practically not be visible in the gravy, since they will soften during cooking. For those who like carrot pieces in meat dishes, I recommend cutting them into thin strips, half rings or quarter rings.

Place the frying pan with refined vegetable oil on the stove. Once the oil is hot, add the onions and carrots. Stir.

Simmer the vegetables for 5 minutes. Add pork pieces.

Stir the meat with vegetables with a spatula and fry it for another 5-7 minutes. During this time, the meat should change its color from red to white.

Place the fried pork with onions and carrots in a saucepan with a thick bottom.

Add hot boiled water, you can also pour cold water over the meat, but in the first case the pork gravy will cook much faster.

Add tomato paste to the meat gravy.

In addition to tomato paste (ketchup or sauce), you can make any meat gravy more tasty with the help of sour cream. Add the specified amount of sour cream to the gravy.

After this, add spices. You can limit yourself to just black pepper, or you can go further and make a flavorful gravy with the addition of any other spices. Savory, nutmeg, ground red pepper, turmeric, suneli hops, paprika, dried basil and thyme will be an excellent addition to any meat gravy.

Following the spices, the pork meat gravy should be salted to taste.

We can say that in 5-7 minutes the meat sauce for buckwheat will be ready. If you want to prepare meat gravy without flour, then cook the meat with vegetables and spices until cooked for the above time. I prefer rich and thick meat gravies. The classic way to get a thick meat gravy is to add flour to it.

To prevent the flour from “brewing” in the broth in one continuous lump or large lumps, it should be diluted with water before adding to the gravy. Pour the required amount of flour into a clean bowl. Add warm water. Stir flour in water until smooth.

Pour it into the meat broth. Boil the meat for no more than 10 minutes over low heat. While cooking the pork gravy for buckwheat, try to stir it periodically.

I won’t dwell further on how to cook delicious, crumbly buckwheat porridge. Place buckwheat porridge on plates. Pour meat gravy over it. Serve immediately. Enjoy your meal. I will be glad if this recipe for meat gravy for buckwheat with meat

Buckwheat can be called not only one of the most popular side dishes, but also the most delicious of porridges. It perfectly saturates, enriching the human body with energy. Previously, aromatic buckwheat was cooked in the oven, generously flavored with butter, seasoned with mushrooms and onions, and hard-boiled chopped eggs.

Today, housewives have slightly changed their favorite dish, because gravy is now used to season it, for which every family has many signature recipes. Despite the departure from the classic recipe and the absence of ovens, the ancient dish delights with its unique taste.

Important features of preparing gravy

The dressing for any side dish should be not only tasty, but also a healthy addition, since cooked buckwheat in itself is considered a bland dish. Do not forget that buckwheat porridge is very useful as a source of proteins, amino acids, and microelements essential for improving health.

Therefore, in order to prepare the correct gravy for buckwheat porridge, you need to know some features of the products:

• if beef or chicken is chosen for meat sauce, then it should be sirloin or brisket
• It is better to prepare aromatic mushroom sauce from fresh forest mushrooms; if you don’t have them, ordinary champignons will do.
• vegetable filling is prepared with onions and carrots, seasoned with tomato paste or fresh tomatoes, not forgetting herbs and spices
• gravy with flour, onions and peppers, seasoned with tomato paste, this is a recipe for quick gravy when there is a minimum of ingredients in the house
• You can also prepare sauces for buckwheat porridge based on milk, sour cream, and cream, but you can’t do without onions, flour and seasonings

If you decide to prepare gravy, you will have to acquire the necessary utensils. You will need a frying pan (preferably cast iron), it is advisable to stock up on a saucepan, as well as a bowl and a small saucepan. The housewife, of course, cannot do without a knife, cutting board and grater.

To prepare the sauce, the meat and vegetable components should be washed well. Cut the meat product into small pieces, pre-peeled vegetables - chop with a knife or on a grater.

Popular gravies for buckwheat porridge

The traditional choice of dressing for buckwheat is meat or mushrooms. Meat of any kind adds satiety and a special flavor to the side dish, enhancing the thickness of the porridge. The unusually delicate taste of mushrooms, their unique aroma and consistency will turn buckwheat porridge into a real delicacy.

Meat sauce for buckwheat porridge

When choosing a meat ingredient, you can choose beef, pork, veal, chicken. The most popular seasoning is beef; it has a wonderful taste and excellent appearance. In gravy with pork, the meat may separate, and the porridge will receive an additional portion of fat. With chicken meat, the dressing will be amazingly tender and dietary. How to cook gravy with beef? It's not difficult at all.

What you will need:

• beef tenderloin – 400-500 gr.
• onion - one medium sized head
• three tablespoons each of wheat flour and butter
• Instead of tomato sauce or tomato paste (diluted with water), you can use tomato juice
• salt, set of spices

What to do:

1. In half a tablespoon of melted butter in a frying pan, fry the meat cut into pieces, stirring it
2. Add beef broth and simmer a little, but not until fully cooked, because you will still need to add vegetables
3. While the meat is stewing, fry the chopped onion and carrots in half a spoon of oil, then combine it with the meat
4. In the remaining two tablespoons of butter, brown the flour in a saucepan, adding a little hot water
5. In order for the gravy to be homogeneous, without lumps, the flour brew should be constantly stirred

When the flour mass becomes creamy, it is added to the meat, not forgetting about salt and spices. Lovers of tomato sauce can flavor the gravy with it and simmer it, reducing the heat until the meat is cooked. Before serving, sprinkle the prepared buckwheat porridge dressing with finely chopped dill or parsley.

Chicken gravy for buckwheat

Thanks to chicken meat, the porridge dressing has a particularly delicate taste and is suitable for dietary nutrition. For gourmets, you can prepare a dish according to a special recipe with the addition of garlic and mushrooms. This version of the gravy softens chicken meat, imparts a special aroma, and preparing the dish is not at all difficult.

What you will need:

• 500 gr. chicken fillet
• 100 gr. champignon mushrooms
• medium onion
• a few cloves of garlic
• half a tablespoon of butter
• a little cream

What to do:

1. After washing the chicken fillet, dry it with a paper towel or clean cloth.
2. The meat is cut into medium-sized strips, browned in butter, and simmered for 20-30 minutes.
3. Mushrooms, also cut into strips, are added to the almost finished meat; with them the gravy will become more flavorful
4. While the mushrooms are not cooked, add onion (finely chopped) and garlic (crush in a garlic press) to the dressing.
5. While stirring the gravy, season it with salt, add a little pepper if desired, cover with a lid and simmer over low heat for 5-7 minutes.

The main highlight of this version of chicken gravy for buckwheat is the addition of cream. They are poured in at the final stage of cooking. During the cooking process, the brew is constantly stirred; after adding cream, it is brought to a boil, but it must not be boiled.

Budget dressing for porridge

It happens that people cannot afford to eat meat often for financial reasons or because of health problems. But even in this case, you shouldn’t deny yourself delicious food; you can prepare seasoning for buckwheat without meat, but with vegetables and sausage. Students will be delighted with this recipe; they often do not have enough money for meat products. How to make an economical gravy for buckwheat? Very simple!

What you will need:

• 300 gr. boiled sausage, it can be replaced with sausages
• vegetables - onion and one carrot
• a tablespoon of flour, as well as ketchup
• Additives to taste – a little garlic, black pepper, herbs, salt

What to do:

1. Grate the carrots, but not finely, otherwise they will turn into mush. Onions cut into medium cubes
2. In a frying pan in heated vegetable oil, fry the onion until golden brown. Add grated carrots and chopped sausage
3. When the mixture is browned, add flour, slowly adding water. To prevent the flour from forming lumps, stir the mixture constantly.
4. When the brew reaches the required thickness, reduce the heat to prevent the flour from burning. The gravy needs to simmer for another three minutes.
5. Now you can add ketchup, chopped herbs and garlic. Add your favorite spices to the seasoning, remembering to stir constantly. Simmer for another three minutes

Vegetable Gravy Recipe

Thanks to meat sauces, buckwheat porridge becomes much more nutritious and helps satiate you for a long time. However, vegetable seasonings, if prepared correctly, are no worse than meat seasonings. The set of vegetables included in the gravy can be very diverse, depending on the tastes and availability of vegetables. Next is one of the options for vegetable dressings.

What you will need:

• one eggplant, can be replaced with zucchini, squash, zucchini
• one onion and one carrot
• two to three medium tomatoes
• half a glass of cream
• two tablespoons of vegetable oil
• a few cloves of garlic to taste

What to do:

1. Peel the washed vegetables, cut them into cubes, they should be small
2. In vegetable oil heated in a frying pan, brown the vegetable mixture
3. Now the vegetables can be salted, seasoned with your favorite spices, chopped tomatoes, garlic, pour in cream

It is important to remember that the gravy with added cream should not boil. If the vegetables were large, you will have to use a little more cream than according to the recipe. If you exclude cream from the gravy, it will become an indispensable addition to fast days. Thanks to the softening of the vegetables during stewing, the gravy becomes thick and light, because it does not contain flour or animal fat.

Variation of gravy with soy sauce

This vegetable addition to boiled buckwheat is suitable for a vegetarian diet. Buckwheat seasoned with soy sauce can be included in the menu for weight loss, but if the diet is not salt-free. It is important to note that if the gravy is based on soy sauce, buckwheat is cooked without adding salt.

What you will need for refueling:

• two leeks
• three tablespoons of soy sauce
• tablespoon vegetable oil
• a pinch of pepper and sugar

What to do:

1. The washed leeks should be dried and then chopped. Then fry in a frying pan in vegetable oil until it becomes transparent
2. Now the fried onions are flavored with soy sauce, adding pepper for spiciness, as well as sugar to obtain a special flavor.
3. Heat the seasoning for a minute over low heat to pour it over the cooked buckwheat porridge.

The easy-to-prepare gravy cannot be compared in taste to the classic vegetable version with the addition of tomato sauce. To improve the already unique taste of the dish, buckwheat with soy sauce is simmered in the oven for another 20-30 minutes.

If desired, leeks can be replaced with onions with the addition of carrots and small beets. The beets are pre-boiled and cut into strips to add to the vegetable frying. All year round you can experiment with different sets of vegetables, improving the taste of your favorite dishes.

Our kitchen is replete with recipes for all kinds of cereals, so we are often in search of recipes for liquid additives to them. Typically, such additives are various sauces, for example, buckwheat gravy, which can be prepared in endless variations of ingredients. A tasty gravy will qualitatively change the taste of the entire dish and, based on a variety of products, will diversify the everyday family menu.

Cooking options can be based on meat or mushrooms, or with lean vegetables.

Meat-based buckwheat sauce

(Classic recipe)

Ingredients

• Meat (beef, pork, chicken)— 500 g + -
• — 2 pcs. medium or large size + -
• Carrot - 1 PC. large size + -
• - taste + -
• Seasonings - to taste + -
• - 3 tbsp. l. + -
• Flour - 1 tbsp. l. + -
• - 1 tbsp. l. + -

Making meat gravy

1. Cut the meat into strips or small pieces, place in a saucepan heated with vegetable oil and fry until golden brown.
2. While the meat is frying, cut the onion into half rings or cubes, and chop the carrots on a fine or coarse grater.
3. When the meat is fried to a beautiful crust, add salt, season with spices and add onions and fry together with the meat until a beautiful light brown color.
4. Afterwards we add carrots. Simmer all ingredients together over low heat. We do not add water!
5. Having received the meat base with vegetables, we make a sauce from it. To do this, put butter and flour in a saucepan. Mix thoroughly and dilute the entire contents of the saucepan with broth or hot water to the desired consistency.
6. Simmer until done. At the end you can add greens (optional).

Place buckwheat on plates. In the center of each portion of porridge we make a small depression and pour our prepared gravy into it.

We wish you bon appetit!

Recipes for meat gravy for buckwheat

Option I: gravy with tomato

We can add tomato paste or crushed tomatoes (without skin) to the broth or water. 1 teaspoon of sugar improves the taste well.

Option II: meat sauce with mushrooms

Along with the meat, you can fry 200 grams of mushrooms (champignons or any other - dried, for example).

If the mushrooms are dried, be sure to soak them for 2 hours before cooking.

Option III: gravy for buckwheat with vegetables

You can add your favorite vegetables to the meat - eggplant, cauliflower, sweet peppers, garlic or a mixture of frozen vegetables from the supermarket.

Your fantasy!

Vegetable based gravy recipe

Ingredients

• Onions or white - 2 large pieces;
• Carrots - 2 pcs. medium size;
• Tomato paste - 2 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Salt - to taste;
• Spices - to taste;
• Sour cream or cream - 1 tbsp. l.

Preparing vegetable gravy for buckwheat

How to make buckwheat sauce with vegetables in a classic version? Very simple!

• Finely chop the onion into cubes or half rings.
• Fry it in a frying pan with heated oil (olive or sunflower).
• Add carrots and fry further.
• We dilute the tomato paste in water (broth) and pour it into the frying pan.
• Salt, season with spices, add sugar and simmer everything together for a few minutes.

At the end add cream or sour cream. If necessary, you can add a little water. The gravy is ready!

How to make gravy for buckwheat with eggplants (squash, zucchini or zucchini)

Ingredients

• Eggplants (squash, zucchini or zucchini) - 1 pc. or 300 - 400 g;
• Garlic - to taste;
• Onions or shallots - 200 g;
• Tomatoes - several pieces or 400-500 g;
• Carrots - 1 pc. medium size;
• Salt - to taste;
• Seasonings - to taste;
• Cream or sour cream - 2-3 tbsp. l.;
• Vegetable oil - 3 tbsp. l.

How to make eggplant gravy

1. Cut the eggplants (or zucchini, zucchini, squash) into cubes and chop the garlic.
2. Pour vegetable oil into a hot saucepan, put chopped vegetables in it, salt, season with spices and fry for several minutes until a beautiful light brown color.
3. Peel the tomatoes, chop them and put them in a saucepan with fried vegetables. Fry a little, add cream (or sour cream) and water to the desired consistency. Let it simmer a little.

Half of the vegetable gravy for buckwheat can be whipped with a blender or mixer, and then mixed with the second half.
Add chopped greens.

Mushroom sauce for buckwheat

Ingredients

• Mushrooms (champignons, oyster mushrooms, any dry mushrooms) - 400-500 g;
• Onions or white - 2-3 medium heads;
• Vegetable oil - 2 tbsp. l.;
• Butter - 1 tbsp. l.;
• Flour - 1 tbsp. l.;
• Sour cream or cream - 1 cup;
• Salt - to taste;
• Seasonings - to taste.

Making gravy with mushrooms

1. Wash the mushrooms and cut them into pieces of the desired size.
2. Place them in a hot frying pan with vegetable fat and fry them until beautifully brown for half an hour - 40 minutes.
3. Cut the onion into half rings or small cubes and pour into the pan with the mushrooms. Fry together with mushrooms.
4. As soon as the onion acquires a beautiful color, add butter and flour, mix and pour cream (or sour cream) into our fry.
5. Salt, season with spices and simmer for several minutes.

The gravy is ready! We wish you bon appetit!

Interesting from Povarenok
You can often hear a logical question: “How does gravy for buckwheat differ from sauce?”
Gravy, as the name suggests, is added directly to the dish, while gravy is an additional condiment served separately in a cutlery called a gravy boat.