Free interpretation of the recipe of Julia Vysotskaya from the transfer "Eaten at home" of yesteryear. Buckwheat with onions, carrots and beets very much, and cooking with grits from the cooking bags shorten cooking time with the change of technology.
|Cooking time 20 minutes||Number of servings 2|
Onion peel, cut into small cubes.
In a saucepan heat the oil and fry the onions until it changes colour.
Carrots to clear, RUB on a large grater.
Clean beets also RUB on a large grater.
Beets and carrots add to the skillet to the onions. Cook together stirring occasionally for 10-12 minutes on medium heat.
Add boiled buckwheat in a saucepan. Mix well. Heat on low heat under a lid.
Serve hot. When serving, sprinkle the diced feta. Bon appetit!
Buckwheat boil in boiling, salted water according to instructions on the package. Drain the water.