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