Buckwheat porridge with smoked prunes and sun-dried tomatoes
Lightly fry the chopped onion.
Add chopped carrots and fry for another 5 minutes.
Add chopped bell pepper and chili and cook for 5 more minutes.
Wash well and, if necessary, soak for 10 minutes in hot water, prunes.
Cut each prunes into 3-4 pieces.
Peel the sun-dried tomatoes and also cut into 2-3 parts.
Rinse the buckwheat with water.
Add prunes and tomatoes to the pan to the fried vegetables, season with paprika, salt to taste.
I add another half teaspoon of sugar, but that’s to taste.
Mix and put buckwheat, salt, put bay leaf.
Pour hot water so that it is 1.5-2 centimeters higher than buckwheat.
Bring the buckwheat with vegetables to a boil, reduce the heat to a minimum, close the lid and cook for 30 minutes.
Mix the porridge with vegetables and leave to brew for 10 minutes.
I recommend serving this porridge with homemade pickles.
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