01.06.2020
77
Recipe information
Cooking:
45 min.
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Buckwheat 300 Column
2. Bulb onions 1 PC.
3. Carrot 1 PC.
4. Vegetable oil 1 art. l
5. Butter 30 Column
6. Salt taste
7. Black pepper taste
8. Water 500 Ml

Cooking

1. Stage

Cut the onions into small cubes, and grate the carrots. Fry in vegetable and butter until the onions are soft.

1. Stage. Cut the onions into small cubes, and grate the carrots. Fry in vegetable and butter until the onions are soft.

2. Stage

Rinse the buckwheat well and leave it to swell in clean water for 10 minutes. Then drain the water.

1. Stage. Rinse the buckwheat well and leave it to swell in clean water for 10 minutes. Then drain the water.

3. Stage

Transfer the buckwheat into the pan to the vegetables, add water, salt and pepper to taste and cook under the lid over low heat for 20-25 minutes.

1. Stage. Transfer the buckwheat into the pan to the vegetables, add water, salt and pepper to taste and cook under the lid over low heat for 20-25 minutes.

4. Stage

Bon Appetit!!!

1. Stage. Bon Appetit!!!