Adding to buckwheat with fish. Sauce for buckwheat porridge

Every housewife has to come up with original recipes for everyday dishes every day. has many cooking options. It can be boiled in water and be lean. Also quite popular. But there are more delicious dishes made from this grain, for example, buckwheat in meat dressing or soybean gravy. Let's look at several recipes for making sauce.

Choice of cereals

Before you start, you need to choose the right cereal.

If you prefer to purchase a loose product, then be prepared for the fact that you will have to carefully sort it out. Pour the grains onto the table, clear them of debris and rinse thoroughly under running water.

Buckwheat, produced in bags for cooking, is already peeled. You do not have to clean the grains, but this option has a higher price than the previous one.

When buying cereal, pay attention to the expiration date and production date. Buy only a proven product from a manufacturer you know.

Buckwheat sauce

When choosing, you can rely on many factors. People who want to get a tasty dietary product should give preference to vegetable dressing or gravy based on soy sauce.

If you want to make a high-calorie and satisfying dish, then prepare meat sauce for buckwheat. Depending on your taste preferences, it can be chicken, beef, pork or lamb based.

Vegetable dressing recipe

To make buckwheat sauce without meat, you will need the following ingredients:

Heat a frying pan and pour one tablespoon of olive oil into it. Finely chop the onion into cubes and place in a frying pan. Fry the vegetable until golden brown, stirring constantly. At the same time, grate the carrots on a coarse grater and add to the onion. Sauté vegetables for about 5 minutes.

Cut the pepper into slices and add to the frying. Squeeze the garlic into the vegetables, then stir them and fry with the lid closed for another 2 minutes.

Peel the tomatoes from hard skin by dipping them in boiling water for one minute. Cut the vegetables into large cubes and add to the pan. Pour the contents with broth, salt and add your favorite seasonings. Simmer until the liquid has partially evaporated. On average this will take about 10 minutes.

with meat

To prepare this dressing option, you need to purchase the following products:

• meat tenderloin - 200 grams;
• one large tomato;
• half an onion;
• small carrots;
• half a glass of sour cream;
• spices at your discretion.

Before preparing the buckwheat sauce, you need to boil the meat until half cooked. Thanks to this, the product will be softer and juicier. If you are using white poultry meat, you can skip this point.

So, boil the meat and cool it. Cut the product into small pieces and place in a frying pan. Pour some olive or vegetable oil into it and fry the meat.

In a separate pan, fry finely chopped onion and grated carrots in oil. Cut the tomato into pieces. If desired, you can peel the vegetable if it is thick. Add the tomato to the vegetables and sauté for another 5 minutes.

Add the dressing to the meat pieces, add salt and mix thoroughly. Add sour cream and cook covered for another 10 minutes.

Soy dressing

For lovers of soy products, you can prepare this type of buckwheat sauce. You need to take the following components:

• one small head of onion;
• medium sized carrots;
• small beets;
• finely chopped greens;
• three tablespoons of soy sauce.

Heat a frying pan and grease its bottom with oil. Cut the onion into thin half rings and place in a bowl. Fry it for two minutes, then add the carrots cut into thin strips.

Boil the beets in their skins for 20 minutes after boiling. Cool the vegetable and cut it into strips. Place the beets with the vegetables in the pan and pour soy sauce over everything.

Cover the dish with a lid and cook for another 5 minutes, then remove from the heat and let the dressing sit a little.

Cooking buckwheat

When the buckwheat sauce is ready, you need to prepare the cereal. To do this, boil it in salted water for 20 minutes after boiling. Remember that all cereals tend to become overcooked. After cooking, the volume of the product will increase by about one and a half times.

When the buckwheat is ready, it will need to be seasoned. There are several ways to do this.

First option

When choosing this method, the cereal turns out juicy and aromatic.

Place the prepared buckwheat in a frying pan with the dressing and mix thoroughly. Let the dish sit for 10 minutes, then serve immediately.

Second option

Using our advice, you will emphasize the true taste of buckwheat porridge with a complementary sauce.

Place the boiled buckwheat on a plate and top it with buckwheat sauce. A wonderful addition to the dish would be a few sprigs of fresh herbs.

Conclusion

We hope that in our article you will find a suitable buckwheat sauce. Transfer the recipe of the dish you like to your notebook so as not to forget it in the culinary bustle.

Cook with pleasure, treat your guests and family with your masterpieces. Happy cooking!

I made more for Veronica, because she just doesn’t eat buckwheat, well, in principle, she didn’t want it with gravy either.

Since I cook only according to my mood, I want something special. Today I decided to boil buckwheat, I have cutlets, but there is no gravy (I decided to make vegetable gravy, so I went to the Internet... Here is the recipe:

Vegetable gravy for buckwheat prepared according to our recipe is a vegetarian recipe. This recipe is quite simple because it is prepared from available vegetables and seasonings. But despite its simplicity, the gravy turns out to be so tender, aromatic and tasty that your loved ones will definitely like it.

List of ingredients

• onions - 1 pc.
• carrots - 1 pc.
• tomatoes - 1 piece
• sweet bell pepper - 1 pc.
• flour - 1 tbsp. spoon
• milk - 1-1.5 cups
• dill and parsley - to taste
• ground black pepper - to taste
• salt - to taste

Cooking method

Peel the vegetables and wash them thoroughly. Cut into separate bowls into small slices. Place the onion in a frying pan with vegetable oil, add carrots, peppers and tomatoes. Fry, stirring for about 2-3 minutes.

Cover with a lid and simmer over low heat for about 15 minutes. Add a tablespoon of flour and mix thoroughly. Fry for another 1-2 minutes. Pour in milk, add chopped herbs and salt and pepper. Heat to a boil and cook for a few minutes.

Bon appetit!

I poured the milk on my eye, let’s just say it turned out a little thick, but that’s okay) My mother and I liked it)

Buckwheat porridge is one of the most popular dishes in Russian cuisine. Dressings, recipes for which can be found in large quantities, help give it a special taste and aroma. Sauces are prepared from meat, vegetables, smoked meats, liver and other ingredients. Among the variety of options, every housewife will be able to find the right one.

How to make buckwheat sauce

Buckwheat has long been called Russian bread. Various dishes were prepared from it. The most popular of them was and remains porridge. However, so that it does not come out too dry and turns out tasty and aromatic, buckwheat gravy is used. You can find many step-by-step recipes for making sauce on culinary websites. Prepare mushroom, meat or vegetable gravy. To avoid mistakes in the steps, use high-quality recipes with photos.

Gravy for buckwheat without meat

• Cooking time: 10 minutes.
• Calorie content of the dish: 43 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.

It is not necessary to use meat to make gravy for cereals. It can be successfully replaced by some other products:

• mushrooms;
• vegetables (eggplant, zucchini, onions);
• legumes

Ingredients:

• soy sauce – 60 g;
• granulated sugar – 1 pinch;
• vegetable oil – 20 g;
• mushrooms – 300 g;
• leeks – 2 pcs.;
• ground black pepper.

Cooking method:

1. The onion needs to be washed well and dried with paper towels, finely chopped.
2. Place the chopped vegetable in a frying pan heated with oil and fry until transparent. Add mushrooms cut into slices. Fry until done.
3. Then you need to add soy sauce to the mushroom sauce, add sugar and pepper. Mix all ingredients.
4. A simple and tasty meatless gravy with mushrooms is ready. Pour mushroom sauce over buckwheat porridge and serve.

Gravy for buckwheat with meat

• Cooking time: 120 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal.
• Cuisine: Russian.

The gravy for buckwheat with meat makes the cereal more filling. In addition to being nutritious, the dish gains an exquisite taste and aroma. The calorie content of the product with sauce increases significantly, so it is preferable to eat it at lunchtime. People who do physical labor can eat a portion for dinner. This will restore energy and is good for your muscles.

Ingredients:

• tomato paste – 75 g;
• onion – 1 kg;
• beef – 0.5 kg;
• spices.

Cooking method:

1. The prepared piece of meat must be cut into small cubes, peel the onion and chop into large half rings.
2. Place the beef in the pan and fry until golden brown.
3. Add onion to the meat and continue frying for 15 minutes.
4. Dilute the tomato paste a little with water and pour into the frying pan. Cover the contents of the dish with a lid and simmer for 60 minutes.
5. When the gravy for buckwheat with meat is almost ready, add seasonings to it.
6. Before serving, pour the sauce over the buckwheat. Get a tasty and aromatic dish.

Sauce for buckwheat with cutlets

• Number of servings: 4 persons.
• Calorie content of the dish: 123 kcal.
• Purpose: for lunch or dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

For lovers of a hearty lunch, buckwheat with cutlets is suitable. The gravy for such a dish should have a spicy taste and aroma. A variety of spices are used for this:

• black pepper;
• Bay leaf;
• chopped garlic;
• dried herbs.

Ingredients:

• flour – 30 g;
• sugar – 1 pinch;
• onion – 1 head;
• bay leaf – 1 pc.;
• tomato paste – 50 g;
• salt;
• garlic – 1-2 cloves;
• water – 200-250 ml;
• spices.

Cooking method:

1. Prepare cutlets according to your favorite recipe and set them aside. Boil the buckwheat.
2. Heat the fat released during cooking of meat, add finely diced onion. Fry until golden brown.
3. Add flour and mix it with the vegetable. Sauté the mixture for a short time.
4. Add tomato paste, spices, hot water, salt, bay leaf. Simmer the mixture of ingredients with the lid closed and set to a low flame. Time required: 10 min.
5. When the gravy for the buckwheat with cutlets is almost ready, add the garlic, passed through a press. Mix the dish well and remove from heat.
6. Pour the prepared sauce over the cutlets. Then add the dressing to the buckwheat porridge.

Vegetable sauce for buckwheat

• Cooking time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: lunch/dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Buckwheat gravy made from vegetables is low in calories. You can afford to eat buckwheat porridge with this sauce, even if you are trying to keep in shape. The dish contains practically no substances harmful to the body and figure. Instead of full-fat sour cream, you can try adding low-fat or low-fat kefir.

Ingredients:

• sour cream (milk) – 20 g;
• ground black pepper;
• carrots – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• onions – 2 heads;
• granulated sugar – 1 teaspoon;
• salt;
• bay leaf – 1-2 pcs.

Cooking method:

1. Peeled vegetables will need to be chopped: carrots on a coarse grater, onions in small cubes.
2. Fry onion pieces in a frying pan with vegetable oil, add carrots. Fry the food until done. A few minutes before the end of cooking, pour in sour cream (milk). If you want to make the dressing more delicate, cook it with cream. If the gravy comes out thick, add a little water.
3. Dilute the tomato paste with water. Pour the resulting substance over the vegetables.
4. Salt, sprinkle with pepper, seasonings, sugar. Simmer the resulting gravy for 10 minutes using a low flame.
5. Before the vegetable gravy for buckwheat is finally ready, add a little more sour cream.

Minced meat sauce for buckwheat

• Cooking time: 35 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 207 kcal.
• Purpose: for lunch/dinner.
• Cuisine: Italian.
• Difficulty of preparation: medium.

If you don't want to make cutlets, try making gravy from minced meat. It will be similar in satiety to meat, but will be better absorbed, since the main ingredient is crushed. When making, make sure that the sauce does not burn, then it will turn out very tasty. The recipe is universal because it can be used with any side dish: rice, pasta, potatoes.

Ingredients:

• carrots – 2 pcs.;
• garlic – 2 cloves;
• ground black pepper;
• minced meat – 0.5 kg;
• tomato paste – 50 g;
• basil – 2 pinches;
• onion – 120 g;
• salt;
• vegetable oil – 60 g.

Cooking method:

1. Pass the carrots through a medium grater, chop the onion into small pieces.
2. Place the onion in a hot frying pan and cook until translucent. Place carrots there too. Fry for another 5 minutes.
3. Add the minced meat to the prepared vegetables. Any type of meat product is suitable. Cook covered, stirring occasionally.
4. Season the minced meat with salt and pepper, add tomato paste, mix, fry for a short amount of time.
5. To prevent the gravy with minced buckwheat from becoming too thick, dilute it with the required volume of water. Add garlic, basil. Simmer for about 3 minutes. Pour the prepared buckwheat porridge sauce over the side dish.

Chicken sauce for buckwheat

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 80 kcal.
• Purpose: lunch/dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The sauce, one of the components of which is chicken pieces, is considered one of the easiest to make. Even an inexperienced housewife can make such a dressing for boiled buckwheat seeds. To bind the ingredients, be sure to add flour. The more it is, the thicker the consistency of the sauce. Adding water will help make it a little thinner.

Ingredients:

• onion – 1 head;
• salt;
• flour - 1 tbsp. l.;
• carrots – 1 pc.;
• chicken fillet – 0.4 kg;
• spices.

Cooking method:

1. The chicken should be cut into pieces and fried in vegetable oil.
2. Place the onion and carrots inside the frying pan and sauté for about 5 minutes.
3. The next step on how to make the sauce is to combine the chicken and fry it with flour.
4. Transfer the mixture to a saucepan, add water or broth so that the liquid covers the meat ingredient. Simmer the delicious gravy for 15 minutes.
5. When the gravy for buckwheat with chicken is ready, leave it to steep a little.

Dietary gravy for buckwheat

• Cooking time: 45 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 34 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

You can safely include vegetables in your diet gravy without fear of spoiling your figure:

• zucchini;
• tomatoes;
• eggplant;
• carrot;
• Bell pepper.

Ingredients:

• bell pepper – 1 pc.;
• tomato paste – 2 tbsp. l.;
• eggplant – 1 pc.;
• onion greens – 1 bunch;
• zucchini – 1 pc.;
• vegetable oil – 50 g;
• onion – 1 pc.;
• salt;
• tomatoes – 2 pcs.;
• sour cream – 2 tbsp. l.

Cooking method:

1. The first step in preparing a dish is preparing the vegetables. They need to be washed well and dried. Cut the onion head into semicircles. Divide the bell pepper into small strips. Place ingredients to fry in a frying pan. Using a low flame, cook for about 7 minutes.
2. Divide the washed tomatoes, eggplant and zucchini into cubes and place in a frying pan with onions and peppers. Salt the ingredients and mix. Simmer under the lid closed for 15 minutes.
3. The next step in how to make gravy is to create the sauce. To do this, mix sour cream with tomato paste, adding a little water.
4. Pour the resulting mixture over the vegetables that were stewed in a frying pan. Connect the ingredients together using a spoon. Simmer the dietary gravy for buckwheat until cooked. When there is little time left until the end, add chopped herbs.

If you follow some tips, you will get delicious buckwheat with gravy:

• You can use any type of meat to make the sauce. A tasty product comes from pork, beef, chicken, and liver.
• You can add nutritional value to a meatless gravy by making a mushroom sauce for buckwheat.
• You can replace meat with sausages, wieners or sausage. Smoked meats will add an original flavor to the dish.
• You can avoid the formation of lumps by diluting the flour in water before adding the component to the gravy. Mix with a whisk or mixer.

Video: gravy with sausages and tomato paste

Buckwheat can be called not only one of the most popular side dishes, but also the most delicious of porridges. It perfectly saturates, enriching the human body with energy. Previously, aromatic buckwheat was cooked in the oven, generously flavored with butter, seasoned with mushrooms and onions, and hard-boiled chopped eggs.

Today, housewives have slightly changed their favorite dish, because gravy is now used to season it, for which every family has many signature recipes. Despite the departure from the classic recipe and the absence of ovens, the ancient dish delights with its unique taste.

Important features of preparing gravy

The dressing for any side dish should be not only tasty, but also a healthy addition, since cooked buckwheat in itself is considered a bland dish. Do not forget that buckwheat porridge is very useful as a source of proteins, amino acids, and microelements essential for improving health.

Therefore, in order to prepare the correct gravy for buckwheat porridge, you need to know some features of the products:

• if beef or chicken is chosen for meat sauce, then it should be sirloin or brisket
• It is better to prepare aromatic mushroom sauce from fresh forest mushrooms; if you don’t have them, ordinary champignons will do.
• vegetable filling is prepared with onions and carrots, seasoned with tomato paste or fresh tomatoes, not forgetting herbs and spices
• gravy with flour, onions and peppers, seasoned with tomato paste, this is a recipe for quick gravy when there is a minimum of ingredients in the house
• You can also prepare sauces for buckwheat porridge based on milk, sour cream, and cream, but you can’t do without onions, flour and seasonings

If you decide to prepare gravy, you will have to acquire the necessary utensils. You will need a frying pan (preferably cast iron), it is advisable to stock up on a saucepan, as well as a bowl and a small saucepan. The housewife, of course, cannot do without a knife, cutting board and grater.

To prepare the sauce, the meat and vegetable components should be washed well. Cut the meat product into small pieces, pre-peeled vegetables - chop with a knife or on a grater.

Popular gravies for buckwheat porridge

The traditional choice of dressing for buckwheat is meat or mushrooms. Meat of any kind adds satiety and a special flavor to the side dish, enhancing the thickness of the porridge. The unusually delicate taste of mushrooms, their unique aroma and consistency will turn buckwheat porridge into a real delicacy.

Meat sauce for buckwheat porridge

When choosing a meat ingredient, you can choose beef, pork, veal, chicken. The most popular seasoning is beef; it has a wonderful taste and excellent appearance. In gravy with pork, the meat may separate, and the porridge will receive an additional portion of fat. With chicken meat, the dressing will be amazingly tender and dietary. How to cook gravy with beef? It's not difficult at all.

What you will need:

• beef tenderloin – 400-500 gr.
• onion - one medium sized head
• three tablespoons each of wheat flour and butter
• Instead of tomato sauce or tomato paste (diluted with water), you can use tomato juice
• salt, set of spices

What to do:

1. In half a tablespoon of melted butter in a frying pan, fry the meat cut into pieces, stirring it
2. Add beef broth and simmer a little, but not until fully cooked, because you will still need to add vegetables
3. While the meat is stewing, fry the chopped onion and carrots in half a spoon of oil, then combine it with the meat
4. In the remaining two tablespoons of butter, brown the flour in a saucepan, adding a little hot water
5. In order for the gravy to be homogeneous, without lumps, the flour brew should be constantly stirred

When the flour mass becomes creamy, it is added to the meat, not forgetting about salt and spices. Lovers of tomato sauce can flavor the gravy with it and simmer it, reducing the heat until the meat is cooked. Before serving, sprinkle the prepared buckwheat porridge dressing with finely chopped dill or parsley.

Chicken gravy for buckwheat

Thanks to chicken meat, the porridge dressing has a particularly delicate taste and is suitable for dietary nutrition. For gourmets, you can prepare a dish according to a special recipe with the addition of garlic and mushrooms. This version of the gravy softens chicken meat, imparts a special aroma, and preparing the dish is not at all difficult.

What you will need:

• 500 gr. chicken fillet
• 100 gr. champignon mushrooms
• medium onion
• a few cloves of garlic
• half a tablespoon of butter
• a little cream

What to do:

1. After washing the chicken fillet, dry it with a paper towel or clean cloth.
2. The meat is cut into medium-sized strips, browned in butter, and simmered for 20-30 minutes.
3. Mushrooms, also cut into strips, are added to the almost finished meat; with them the gravy will become more flavorful
4. While the mushrooms are not cooked, add onion (finely chopped) and garlic (crush in a garlic press) to the dressing.
5. While stirring the gravy, season it with salt, add a little pepper if desired, cover with a lid and simmer over low heat for 5-7 minutes.

The main highlight of this version of chicken gravy for buckwheat is the addition of cream. They are poured in at the final stage of cooking. During the cooking process, the brew is constantly stirred; after adding cream, it is brought to a boil, but it must not be boiled.

Budget dressing for porridge

It happens that people cannot afford to eat meat often for financial reasons or because of health problems. But even in this case, you shouldn’t deny yourself delicious food; you can prepare seasoning for buckwheat without meat, but with vegetables and sausage. Students will be delighted with this recipe; they often do not have enough money for meat products. How to make an economical gravy for buckwheat? Very simple!

What you will need:

• 300 gr. boiled sausage, it can be replaced with sausages
• vegetables - onion and one carrot
• a tablespoon of flour, as well as ketchup
• Additives to taste – a little garlic, black pepper, herbs, salt

What to do:

1. Grate the carrots, but not finely, otherwise they will turn into mush. Onions cut into medium cubes
2. In a frying pan in heated vegetable oil, fry the onion until golden brown. Add grated carrots and chopped sausage
3. When the mixture is browned, add flour, slowly adding water. To prevent the flour from forming lumps, stir the mixture constantly.
4. When the brew reaches the required thickness, reduce the heat to prevent the flour from burning. The gravy needs to simmer for another three minutes.
5. Now you can add ketchup, chopped herbs and garlic. Add your favorite spices to the seasoning, remembering to stir constantly. Simmer for another three minutes

Vegetable Gravy Recipe

Thanks to meat sauces, buckwheat porridge becomes much more nutritious and helps satiate you for a long time. However, vegetable seasonings, if prepared correctly, are no worse than meat seasonings. The set of vegetables included in the gravy can be very diverse, depending on the tastes and availability of vegetables. Next is one of the options for vegetable dressings.

What you will need:

• one eggplant, can be replaced with zucchini, squash, zucchini
• one onion and one carrot
• two to three medium tomatoes
• half a glass of cream
• two tablespoons of vegetable oil
• a few cloves of garlic to taste

What to do:

1. Peel the washed vegetables, cut them into cubes, they should be small
2. In vegetable oil heated in a frying pan, brown the vegetable mixture
3. Now the vegetables can be salted, seasoned with your favorite spices, chopped tomatoes, garlic, pour in cream

It is important to remember that the gravy with added cream should not boil. If the vegetables were large, you will have to use a little more cream than according to the recipe. If you exclude cream from the gravy, it will become an indispensable addition to fast days. Thanks to the softening of the vegetables during stewing, the gravy becomes thick and light, because it does not contain flour or animal fat.

Variation of gravy with soy sauce

This vegetable addition to boiled buckwheat is suitable for a vegetarian diet. Buckwheat seasoned with soy sauce can be included in the menu for weight loss, but if the diet is not salt-free. It is important to note that if the gravy is based on soy sauce, buckwheat is cooked without adding salt.

What you will need for refueling:

• two leeks
• three tablespoons of soy sauce
• tablespoon vegetable oil
• a pinch of pepper and sugar

What to do:

1. The washed leeks should be dried and then chopped. Then fry in a frying pan in vegetable oil until it becomes transparent
2. Now the fried onions are flavored with soy sauce, adding pepper for spiciness, as well as sugar to obtain a special flavor.
3. Heat the seasoning for a minute over low heat to pour it over the cooked buckwheat porridge.

The easy-to-prepare gravy cannot be compared in taste to the classic vegetable version with the addition of tomato sauce. To improve the already unique taste of the dish, buckwheat with soy sauce is simmered in the oven for another 20-30 minutes.

If desired, leeks can be replaced with onions with the addition of carrots and small beets. The beets are pre-boiled and cut into strips to add to the vegetable frying. All year round you have the opportunity to experiment with different sets of vegetables, improving the taste of your favorite dishes.

Buckwheat sauce is a dish that is associated with childhood and my mother’s very tasty buckwheat porridge.

Buckwheat is a very healthy product, containing a lot of protein, vitamins and microelements. It is great as a side dish for mushrooms, meat and fish. In Rus', since ancient times, buckwheat porridge was considered a heroic food, capable of restoring the strength of warriors and farmers. In Italy, buckwheat is still sold in pharmacies to this day.

Of course, buckwheat porridge can be eaten simply with butter or milk, but if you use your imagination, approach it creatively and, so to speak, taking into account modernity, then it is better to prepare a sauce for buckwheat.

The flavors of the sauce are unique. It depends on the ingredients that make it up and your personal preference. Sometimes the seemingly incompatible produces excellent results and becomes a brand. And a brand, gentlemen, is something you can brag about to your friends, but also something you can make money from.

We will offer you only a few options for buckwheat sauce - the rest is up to you. Don't be lazy, get creative! Experiments are welcome.

Tomato sauce for buckwheat

From the name itself it is already clear that the predominant product in it is tomatoes. This culinary masterpiece can be useful for a vegetarian diet, as it is tasty even without meat.

For preparation you will need:

• red tomatoes - approximately 200 gr. (the sauce can be prepared from tomato paste - 3 tablespoons is enough);
• carrots - 150 gr.;
• bell pepper - 250 gr.;
• vegetable oil - 50 ml;
• onion - 150 gr.;
• garlic - 2-3 cloves;
• parsley, dill, basil or cilantro - 200 gr.;
• ground black pepper and salt - at your discretion.

• Thoroughly wash and clean vegetables and herbs.
• Boil the water and submerge the tomatoes for a moment to remove the skins. Remove the seeds from the blanched tomatoes and place them in a blender bowl.
• Remove the stems and seeds from the sweet pepper, cut into pieces and add to the tomatoes.
• Grate the carrots on a coarse grater and finely chop the onion.
• Pour oil into a frying pan and add carrots and onions for frying. When you smell the characteristic smell of fried onions and see that their color has turned golden and the carrots have turned slightly pale, it means the vegetables are ready.

If you use tomato paste, then you need to add it to the stew along with carrots and onions and simmer for five minutes.

• Transfer the contents of the pan to another bowl and leave to cool.
• In the blender bowl, which already contains tomatoes and paprika, add the carrot-onion mixture, garlic pulp, ground pepper and salt. Beat all ingredients until smooth.
• Finely chop the dill, parsley and basil (cilantro) and mix with the prepared sauce. The greens can also be added directly to the blender. Do whatever is most convenient for you, the wonderful taste of the sauce will not suffer at all.

The buckwheat gravy goes very well with boiled pork and beef, chicken and sausages, as well as boiled and stewed fish. Note that the dish is completely environmentally friendly, because it is prepared only from natural products.

White buckwheat sauce “A la Greece”

The recipe for this unique dish is dominated by fresh cucumber, picked from your grandmother’s garden or bought at the market from a private owner in the summer. Sauce and buckwheat are great for a delicacy of poultry or rabbit, but even without deli meats it’s a good pairing.

Let's prepare for work:

• fresh cucumbers (only from the garden) – a couple are enough (should be small);
• sour cream (at least 26% fat content) – 200 gr.;
• garlic - to taste (but at least one);
• parsley and dill – 100 gr.;
• Salt and pepper - a little at a time.

• Wash the vegetables thoroughly; you can pour boiling water over the cucumbers. If desired, cucumbers can be peeled.
• Using a knife or a coarse grater, chop the cucumbers. If you see that too much cucumber juice has come out, pour it out.
• Add sour cream to the container with the cucumber mixture.
• Chop the prepared herbs and garlic mercilessly, add salt and pepper, mix with sour cream and cucumber mixture.

Buckwheat sauce has an interesting fresh, light and aromatic taste. Gourmets will appreciate it.

Mushroom sauce

Very aromatic and healthy sour cream and mushroom mix. Particularly attractive in it is the presence of forest mushrooms: boletus, saffron milk caps, chanterelles, boletuses, which you collected yourself (you can use frozen ones). Of course, champignons are also suitable, but the taste will change (but there will be a new exclusive option).

The ingredients of the dish are:

• 200 grams of wild mushrooms (pre-washed, peeled and boiled in salted water for 40 minutes);
• 100 grams of mushroom broth (can be from a cube);
• 50 grams of sour cream (fat content of at least 18%);
• 40 grams of butter (at least 72% fat);
• 2 larger onions;
• 1 large carrot;
• 2 tablespoons - premium flour;
• 1 clove of garlic;
• 3 - 4 sprigs - dill;
• a pinch of salt.

Cooking sequence:

• First of all, thoroughly wash the mushrooms in a colander under running water.
• Pour flour into a dry frying pan and fry it over low heat until golden brown. This will further give the sauce a specific taste and thicken it.
• Separately, fry the chopped mushrooms in butter.
• Add finely chopped onions, coarsely grated carrots and garlic passed through a press to the mushrooms and simmer for ten minutes over low heat under a covered lid.
• Pour the chilled mushroom broth into a mug, add sour cream and add fried flour. Mix everything with a fork so that there are no lumps.
• Stirring constantly, carefully pour the prepared broth into the mushrooms and vegetables. Let's add some salt. Let it simmer for another two to three minutes.
• Let's cut the dill and sprinkle it over our creation.
• In this version, the broth can be replaced with cream, and parsley can be added to the dill. The result will be a higher calorie dish, but also even more flavorful.

The most delicious and nutritious “Meat sauce”

- This is a separate group, since they use different types of meat. The flavor of the sauce varies depending on whether poultry, pork or beef is used in the dish.

Ingredients:

• pork tenderloin (beef or chicken fillet) – 300 grams;
• meat broth - 150 milliliters;
• tomato paste – 3 tablespoons (can be replaced with half a glass of tomato juice);
• butter - 40 grams;
• flour - 2 tablespoons;
• onion - turnip - 2 pieces;
• seasoning for meat - 1 teaspoon (preferably without salt);
• salt and pepper to taste.

Let's start cooking:

• Wash fresh tenderloin or chicken fillet under running water and dry with a napkin.
• Cut the meat into cubes or strips (as you like).
• Turn on the stove to medium heat. Put oil in a frying pan, then, stirring, fry the pieces of meat (about fifteen minutes). The pieces will shrink slightly in size and brown.
• Pour half of the meat broth into the frying pan with the fried meat, reduce the heat and simmer for twenty minutes under the lid.
• At the same time, finely chop the onion, sauté in a separate bowl and place in a frying pan with the stewed meat.
• Combine the remaining cool broth with flour and salt, stir quickly, and pour into the frying pan. Mix everything thoroughly, making sure that there are no lumps in the liquid.
• At the end, add tomato paste (juice) and seasoning. Let it simmer for twenty minutes.