Today we no longer have the opportunity to cook buckwheat porridge according to the original Russian traditions - in the oven. Modern housewives either cook it on the stove or simmer it in the oven, but no matter how hard they try, they cannot prepare porridge soaked in the true buckwheat spirit. So our hostesses try to complement the taste of this side dish with new notes so that it can please every member of the family. And they do this through various sauces and gravies. And since this grain can be combined with almost any product, it is not difficult to prepare a delicious sauce for buckwheat.

Sauces for buckwheat porridge: what is suitable?

In general, preparing the sauce is a simple matter, and therefore even a novice cook can cope with this task. However, in order to surprise with the dish, you need to know which gravy will best combine with buckwheat. Thanks to its unique taste, this cereal harmonizes perfectly with vegetables, meat, and mushrooms, which opens up enormous scope for the flight of imagination.

The easiest way to diversify the taste of buckwheat is to cook it with soy sauce. This dish is often included in dietary meals, as it contains neither salt nor sugar. The side dish turns out to be low-calorie, and thanks to the unique dressing, it is also quite original. To prepare it, buckwheat must be sorted, washed and calcined in a well-heated oven. Then we transfer the cereal into a saucepan and pour water: for 250 g of buckwheat, one and a half glasses of water. A few minutes before it’s ready, add a couple of tablespoons of soy sauce, stir and place the porridge in a well-heated oven for half an hour. After the simmering time, buckwheat will acquire a pleasant aroma and special taste.

Vegetable sauces

When we have absolutely no time to prepare sauce for buckwheat porridge, we usually add ketchup, mayonnaise, or, at best, sour cream, seasoned with fresh herbs and garlic. But if you have at least half an hour in stock, then this is quite enough to prepare a very tasty vegetable gravy. We invite you to consider two fairly simple recipes.

Tomato sauce with herbs and herbs

To prepare this sauce you will need the following products:

• 3 juicy tomatoes;
• 2 onions;
• medium carrot root;
• a couple of bell pepper pods;
• a couple of cloves of garlic;
• 45-50 ml vegetable oil;
• a teaspoon of a mixture of aromatic herbs;
• a small bunch of basil and parsley;
• salt.

Peel the onion and chop it very finely. Peel the carrots and grate them on a fine grater. Blanch the tomatoes for half a minute in boiling water, then remove the skin and extract the seeds. Wash the bell pepper, cut it into two parts, remove seeds and white membranes, place it together with the tomato pulp in a blender bowl and blend until smooth.

Heat the oil in a frying pan and put carrots and onions in it, sauté for two to three minutes. Add the tomato mass, stir and simmer for another five minutes. We thoroughly wash the fresh greens in several waters, finely chop them with a knife and also add them to the frying pan. Then add the garlic and herbs that have been put through a press and bring to taste with salt.

On a note! You can adjust the consistency of this sauce yourself by keeping it on the fire for a shorter or longer amount of time!

Buckwheat in this tomato sauce is quite capable of being an independent dish and will also go well with schnitzel, chopped cutlets and chicken tenders.

Greek Style White Sauce

Another sauce for buckwheat without meat, which is best prepared in the summer, when there is an abundance of fresh herbs and juicy ground cucumbers are ripe. So, the ingredients we need:

• a couple of small ground cucumbers;
• a glass of homemade sour cream or natural yogurt without sugar;
• clove of garlic;
• a small bunch of greens: basil, dill;
• a few mint leaves;
• salt.

Wash the cucumbers thoroughly, cut off the ends and chop as finely as possible, squeeze out the juice.

Advice! You can grate the cucumbers, pass them through a meat grinder, or simply chop them with a knife!

Wash the greens, shake off the water and dry on a paper towel. Pour sour cream or yogurt into a bowl, add cucumber mixture, finely chopped garlic and chopped herbs. Stir and add salt to taste.

Mushroom sauce

The most suitable sauce for buckwheat is mushroom sauce.

On a note! Even the famous culinary specialist V. Pokhlebkin called mushroom dressing an original Russian version of sauce for buckwheat porridge and recommended exactly this combination!

To prepare the mushroom sauce you will need:

• 250 g champignons;
• half a glass of cream;
• a pair of onions;
• a couple of tablespoons of sour cream;
• a tablespoon of wheat flour;
• a small bunch of dill and parsley;
• a couple of sprigs of thyme;
• salt.

Wash the mushrooms thoroughly, cut off the ends of the stems and remove the skin from the caps. Cut into small pieces. Pour a little vegetable oil into the pan and add the mushrooms. Fry them on all sides until golden brown.

We peel the onion, chop it and after about 20 minutes add it to the pan with the mushrooms. We continue to fry everything for another five minutes.

Combine sour cream with cream, carefully stir in flour and add salt. Add the resulting mixture to the mushrooms and onions. With constant stirring, bring the mixture to a boil and add finely chopped greens and herbs. Mix everything thoroughly again and remove from the stove.

Sauce with meat

Sauce for buckwheat with meat is the most satisfying, and the recipe can include different varieties: veal, pork, poultry, rabbit. Beef gravy is considered the most delicious, and it also has a presentable appearance, since such meat holds its shape perfectly and the pieces do not fall apart during cooking.

Ingredients needed:

• 350 g beef fillet;
• beef broth;
• medium bulb;
• a couple of tablespoons of flour;
• a couple of tablespoons of butter;
• half a glass of tomato juice or 3 tablespoons of tomato paste;
• herbs, salt.

We wash the meat and cut it into small cubes. Place the frying pan on the fire, heat a small piece of oil and fry the meat in it. When a golden crust appears on the pieces, add beef broth to the pan and simmer for about 30-40 minutes.

Peel the onion and finely chop it. Sauté in a separate frying pan and add to the meat.

Place the remaining portion of butter in a clean frying pan and sauté the flour on it.

On a note! This technique will give the sauce a nice nutty flavor!

When the flour acquires a light caramel shade, dilute it with hot water and, with vigorous stirring, make a homogeneous mass. Pour it into the frying pan with the meat, adjust the sauce to taste with salt, and add herbs. At the end, add tomato juice or paste. Cover the pan with a lid and cook the sauce over low heat for about 20 minutes.

To make the sauce delicious...!

• The container in which you prepare the sauce (if the recipe, of course, involves heat treatment) should be thick-walled. Thanks to this, the liquid will boil away slowly and the finely chopped ingredients will not burn.
• If you need to add flour to the sauce, then to avoid the appearance of lumps it should first be diluted in a small amount of any liquid. This could be water, broth, cream, etc.
• The gravy will be more aromatic and refined in taste if you add a little dry wine to it. Usually this ingredient is added at the initial stage of preparing the sauce and it must be evaporated a little.

Now buckwheat porridge will not seem like a bland and uninteresting dish, because you will always have recipes for delicious sauces at hand. If you want to prepare a lean dish, add vegetable or mushroom sauce to the porridge; you need to feed your guests tasty and satisfying food, then choose a nutritious sauce with meat. Bon appetit!

For many people, buckwheat is one of their favorite foods. It is consumed steamed, boiled, fried. And if you cook it with any other ingredient, the porridge turns out much tastier.

Dishes with tomatoes

For example, with tomatoes it can be both a main dish and an excellent side dish. To prepare it you will need:

250 grams of buckwheat;

500 milliliters of water;

2 tomatoes;

1 onion;

2 carrots;

3 tablespoons of tomato paste;

Pepper and salt - to taste;

For frying, a little vegetable oil.

Preparation

It’s no secret to many how healthy buckwheat is. For people who constantly adhere to a diet, it is almost irreplaceable. So, buckwheat with tomatoes and onions is used very often for weight loss. You need to cook it with a minimum amount of salt and oil.

Spicy food

For lovers of spicier dishes, buckwheat with tomatoes and garlic is suitable. To prepare this dish you will need:

100 grams of buckwheat;

2 tomatoes.

Other ingredients (add to taste):

Vegetable oil;

Parsley;

Fresh coriander;

Soy sauce.

Cooking process

Tasty dish

Buckwheat with tomatoes prepared according to this recipe is very tasty and slightly bitter. For preparation you need:

100 grams of buckwheat;

2 tomatoes;

One large onion;

One pepper is hot;

1 bunch of parsley;

100 milliliters of vegetable oil;

Salt - to taste.

Step-by-step cooking recipe

1. The buckwheat must be sorted out and washed thoroughly, then filled with cold water in a ratio of 1:2 (there should be twice as much water).
2. At this time, while the porridge is cooking, you should wash and peel the vegetables. Then they should be placed in a heated deep frying pan containing vegetable oil. Afterwards the vegetables should be fried.
3. When the liquid in the buckwheat has evaporated, you need to add it to the frying pan with the vegetables. Keep it on the fire for another 10 minutes, remembering to stir.
4. You need to salt the dish almost at the very end of cooking.
5. Turn off the heat, sprinkle the buckwheat with chopped parsley.

Buckwheat with tomatoes. Recipe with khmeli-suneli

If you add some spice, you may end up with a completely unusual buckwheat. For cooking you will need:

250 grams of buckwheat;

Four tomatoes;

One onion;

Khmeli-suneli seasoning;

Salt - to taste.

The process of creating a dish: step-by-step instructions

1. The cooking technology here is also simple. Rinse the buckwheat well, add boiling water and cook until half cooked.
2. Finely chopped onion is fried until golden brown. After this, tomatoes, cut into small cubes, are added to it. These ingredients are fried for about five minutes.
3. These vegetables and undercooked buckwheat are placed in a deep frying pan. Suneli hops and a little salt are added to them. Everything gets mixed up. Be sure to taste for salt; if not enough, add more salt.
4. When this process is completed, the frying pan is covered with a lid and placed on a hot surface. The dish is stewed until the buckwheat is completely ready.

European style

Cooked buckwheat with tomatoes in the European style will not only surprise you, but also delight you with its taste. For this dish you need:

250 grams of buckwheat;

100 grams of hard cheese (at your discretion);

A couple of tomatoes;

2-4 cloves of garlic;

1 tablespoon of oil (you can use either vegetable or butter);

Salt, spices, herbs - to taste.

Cooking a healthy dish with buckwheat

1. Rinse the buckwheat, put it in the container in which it will be cooked, and add half a liter of water. Immediately add salt and bring to a boil. Turn the heat to medium and leave the buckwheat to cook.
2. At this time, you need to wash the tomatoes and cut them into small pieces. Chop the peeled garlic too.
3. When there is almost no liquid left in the buckwheat, you should add garlic, spices and tomatoes. Without stirring, cover with a lid and leave to simmer over low heat.
4. When the buckwheat porridge is completely cooked, add grated cheese and butter. Then you need to quickly mix everything and cover with a lid. Remove from heat and let sit for about 15 minutes.

You can cook buckwheat in tomato juice. This is done very simply:

1. Pour the washed buckwheat with tomato juice. If it is very thick, add a little water. The juice can be replaced with tomatoes by grinding them in a blender to a puree.
2. The washed and peeled bell pepper is cut into small pieces and also added to the rest of the ingredients. Cook over low heat until the porridge is ready. Salt should be added as desired.

Buckwheat is one of the most delicious cereals from which you can prepare a lot of dishes. This is an excellent side dish for any meat. It goes well with sour cream, cheese, vegetables and tomatoes. That is why we suggest preparing porridge following this simple recipe.


What we need:
Buckwheat - 1 tbsp.
Onion - 1 onion
Carrots - 1 pc. big
Tomato paste - 2 tbsp.
Salt

Step-by-step preparation:
Chop and fry the onion until golden brown.


1. 
   When the carrots become soft, add tomato paste and a glass of water. You can also add 1 tbsp. Sahara.
   Let it simmer for 1-2 minutes.
   
2. 
   After 15-20 minutes. everything will be ready.
   It turns out incredibly tasty.
   
3. 
   Bon appetit!

   Buckwheat porridge is a tasty and healthy dish. It is often used as a side dish, but it can easily be a meal on its own. It is easily absorbed by the body, and in terms of iron and protein content it is a leader among other grain crops. In addition, it is rich in vitamins and minerals such as iodine, phosphorus, cobalt, B vitamins, as well as E and PP.

   Despite the fact that cereal contains few carbohydrates, after eating it you will feel full for a long time. That is why it is recommended to include it in the diet when losing weight. In addition, it helps improve the process of hematopoiesis, reduces the level of bad cholesterol, and normalizes the functioning of the endocrine, nervous, and digestive systems. Regular consumption of porridge strengthens the immune system and improves heart function. You can cook it with various products, but the easiest and fastest option is to prepare porridge with vegetables.

   Of course, to maximize the benefits for the body, you need to choose the right buckwheat:

   1. Choose only one type of cereal. If you want to get a healthy product, pay attention to green buckwheat.
   2. After opening the bag, the cereal should not smell damp or musty. It is best to purchase it by weight.
   1. The cereal should first be lightly fried in a dry frying pan until golden brown - no more than 3-4 minutes. This way it will retain its aroma;
   2. It is better to cook porridge in a saucepan with a thick bottom;
   3. To make the porridge crumbly, you must maintain the proportions of water and cereal - 2:1.

   When preparing the dish, you can use various vegetables. In the summer, zucchini, celery, green peas, bell peppers, and fresh herbs are suitable. Use only seasonal vegetables. In this case, the finished food will be very tasty and aromatic. If you want the porridge to be more filling, add turkey or chicken. Thanks to the combination of cereals and juicy vegetables, the dish turns out very juicy. Instead of tomato paste, you can make sauce from fresh tomatoes. To do this, they should be scalded with boiling water and peeled. Then the tomatoes are ground in a blender or rubbed through a sieve. Stew the resulting sauce with vegetables and combine with cereal.

Rate the recipe

When you want to cook meat for lunch, without spending much effort and without wasting extra time on a side dish, you can use merchant-style buckwheat, since this second dish combines both pork and a side dish in the form of buckwheat. For some, perhaps this recipe will be a real discovery.
So, let's begin. We choose voluminous dishes: you can use a cauldron, like I did, a duck dish, or something like that. I cook with a large number of servings in mind. Grate the carrots on a coarse grater, finely chop the onions, sauté the vegetables in vegetable oil for 10 minutes, until golden brown.

Fry everything together for another 15 minutes.

We take twice as much water as the buckwheat measured out. In our case, it should be 1200 ml - if you want to get crumbly porridge. If you want to make it more viscous, add 1 more glass of water.
Place tomato paste in water.

Salt and pepper to taste, mix.

Add buckwheat to the meat.
I’ll make a reservation that balance the ratio of meat and buckwheat at your discretion. For example, I consider the initial proportions of pork and side dish 1:1 appropriate. You may like it initially with more meat and less buckwheat. In any case, you should take into account that the buckwheat will then swell and increase 2-3 times.

Pour the resulting tomato sauce over the meat and buckwheat.

Passing the garlic through a press, we also add it to the cauldron.
Mix everything, cover with a lid, and leave to cook for 20 minutes. There is no need to stir the buckwheat.

We serve buckwheat to the table merchant style.

Bon appetit!

Cooking time: PT00H40M 40 min.

Buckwheat is one of the most delicious cereals from which you can prepare a lot of dishes. This is an excellent side dish for any meat. It goes well with sour cream, cheese, vegetables and tomatoes. That is why we suggest preparing buckwheat porridge in tomato paste with vegetables, following this simple recipe.

What we need:

Buckwheat - 1 tbsp.

Onion - 1 onion

Carrots - 1 pc. big

Tomato paste - 2 tbsp.

Chop and fry the onion until golden brown.

Peel the carrots and grate them or finely chop them and also add them to the onion to fry.

When the carrots become soft, add tomato paste and a glass of water. You can also add 1 tbsp. Sahara.

Let it simmer for 1-2 minutes.

Wash the buckwheat and add it to the vegetables in the pan.

The water should completely cover the cereal, so if necessary, you can add water.

Cover with a lid and simmer over low heat until the buckwheat is cooked. Water can be added during the process.

At the end, add salt to taste.

After 15-20 minutes. buckwheat in tomato paste will be ready.

It turns out incredibly tasty.

You can serve it as a side dish with any meat.