You ate this porridge for breakfast and got a boost of energy for the whole working day. This is not just buckwheat porridge... it is also with vegetables. Very tasty and satisfying. This dish should be prepared in the evening. It will taste even better in the morning. #breakfast
Ingredients: onion, carrot, parsley, zucchini, garlic, cabbage, frozen peas, chopped canned tomatoes, spices, salt, sugar, bay leaf, vegetable broth cube, buckwheat. Amount as desired, olive oil
Cooking method:
Grate carrots.
Cut the zucchini.
Dice the parsley root.
Finely chop the onion and crush the garlic.
Cut cabbage.
Take the peas out of the freezer, cook the tomatoes and pour the vegetable broth cube over with hot water.
Put the porridge to boil.
Pour olive oil into a large saucepan.
Then add the onion and sauté until translucent.
Then put the cabbage and simmer for 10 minutes. Add some water so the vegetables don't burn.
Then put everything else. Mix well and simmer over low heat for 20-30 minutes.
I mix porridge with vegetables, but you can just put it separately on a plate.