Buckwheat Porridge with Mushrooms and Eggplant in Mushroom Broth
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Vegetable Oil 0 fl oz
- Morels 10 oz
- Eggplants 2 pieces
- Orange Bell Peppers 1 piece
- Tomatoes 3 pieces
- Buckwheat Groats 10 oz
- Mushroom seasoning 10 fl oz
- Dill to taste
- Parsley to taste
- Spices to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour vegetable oil into a pot.
Step 2
Wash the mushrooms, dry them with a paper towel, cut into cubes, and place them in the heated oil.
Step 3
Wash the eggplants, peel them, and cut into cubes.
Step 4
Wash the bell pepper, remove the stems and seeds, and cut into medium pieces.
Step 5
Wash the tomatoes and cut into cubes.
Step 6
Rinse the buckwheat groats, place them in the pot, add the chopped eggplants, bell pepper, and tomatoes, pour in the broth, add salt, bring to a boil, and cook over medium heat for 20 minutes.
Step 7
Add spices, cover the pot with a lid, reduce the heat to the minimum, and cook until ready.
Step 8
Serve, garnished with dill and parsley.
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