Name: BUCKWHEAT (150 G) WITH VEAL/TROUT WITH VEGETABLES (250 G)
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Ukrainian
Ingredients: 60 g Buckwheat; 110 g Veal; 130 g Trout; 100 g Carrot; 80 g A tomato; 80 g Celery; 1 tsp Balsamic vinegar; 1 tbsp Olive oil; Sea salt; Pepper; Dry ginger or chili; 5 g Butter

RatingDifficultyBeginner

Yields1 Serving

Cook Time35 minsTotal Time35 mins

60 g Buckwheat

110 g Veal

130 g Trout(for veg. replacements)

100 g Carrot

80 g A tomato

80 g Celery(stem)

1 tsp Balsamic vinegar

1 tbsp Olive oil

Sea salttaste

Peppertaste

Dry ginger or chilitaste

5 g Butter

Rinse buckwheat with cold water. Boil in salted water until tender. Add oil to the finished porridge.

Wash the veal, dry it with a paper towel and cut across the veins. Marinate in melted butter, balsamic, salt and pepper for 5 - 10 Minutes Fry meat in a hot pan until cooked to 80%. Set aside in a bowl.

Fry grated carrots, ginger (chili) and celery in the same pan for 5 - 7 Minutes.

Add meat to vegetables. Cover and simmer another 7 - 10 Minutes. Put on porridge. Add tomato cubes.

Vegetarian replacement:

Buckwheat (150 g) with trout and vegetables (250 g). For fish with vegetables, do the same, only red fish need 5 minutes less than the total cooking time.

CategoryMain CourceCuisineUkrainianCooking MethodBoiling, FryingDietKosher, Low Calorie, Low Fat, Vegetarian

Ingredients