Buckwheat sauce

Buckwheat sauce is a dish associated with childhood and mom's delicious buckwheat porridge.

Buckwheat is a very useful product, which contains a lot of protein, vitamins and microelements. It is great as a side dish with mushrooms, meat and fish. In Russia, for a long time, buckwheat porridge was considered a heroic meal, capable of restoring the strength of warriors and farmers. In Italy, to this day, buckwheat is sold in pharmacies.

Of course, buckwheat porridge can be eaten simply with butter or milk, but if you dream up, approach it creatively and, so to speak, taking into account the present, it is better to make a sauce for buckwheat.

The flavoring shades of the sauce are unique. It depends on its ingredients and your personal preference. Sometimes the seemingly incongruous gives an excellent result and becomes a brand. And the brand, gentlemen, is something that you can brag about to your friends, but also where you can make money.

We will bring to your attention just a few options for buckwheat sauce - the rest is up to you. Do not be lazy, create! Experiments are welcome.

Tomato buckwheat sauce

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 tastes good even without meat.

For cooking you will need:

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

• We thoroughly rinse and clean vegetables and herbs.
• Boil water and lower the tomatoes for a moment to remove the skin from them. Remove the seeds from the blanched tomatoes and transfer them to the blender bowl.
• Free the sweet pepper from the stem and seeds, cut into pieces and add to the tomatoes.
• Rub the carrots on a coarse grater and finely chop the onion.
• Pour oil into a frying pan and put carrots and onions for frying. When you smell the characteristic smell of fried onions and see that its color has turned golden, and the carrots have turned a little pale, then the vegetables are ready.

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

• Transfer the contents of the skillet to another bowl and leave to cool.
• Add the carrot-onion mixture, garlic gruel, ground pepper and salt to the blender bowl, where there are already tomatoes and paprika. Beat all ingredients until smooth.
• Finely chop the dill, parsley and basil (cilantro) and mix with the prepared sauce. You can also add greens directly to the blender. Do as you like, the wonderful taste of the sauce will not be affected at all.

Gravy for buckwheat garnish goes very well with boiled pork and beef, with chicken and sausages, as well as with 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 peculiar dish is dominated by a fresh cucumber plucked from your grandmother's garden or bought in the market from a private owner in the summer. Sauce and buckwheat are great for poultry or rabbit meat delicacies, but without meat delicacies, this is a good pair.

Let's prepare for work:

• fresh cucumbers (only from the garden) - a couple is enough (should be small);
• sour cream (at least 26% fat) - 200 gr.;
• garlic - to taste (but not less than one);
• parsley and dill - 100 gr.;
• Salt and pepper - a little at a time.

• Wash vegetables thoroughly, cucumbers can be doused with boiling water. If desired, the cucumbers can be peeled.
• Grind the cucumbers with a knife or on a coarse grater. If you see too much cucumber juice coming out, pour it off.
• Add sour cream to a container with cucumber mass.
• Mercilessly chop the prepared herbs and garlic, add salt and pepper, mix with sour cream - cucumber mass.

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

Mushroom sauce

Very aromatic and healthy sour cream-mushroom mix. The presence of forest mushrooms is especially attractive in it: boletus, mushrooms, chanterelles, aspen mushrooms, which you collected with your own hands (you can use frozen ones). Of course, champignons are also suitable, but the taste will change at the same time (but a new exclusive version will appear).

The components of the dish are:

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

Cooking sequence:

• First of all, we thoroughly rinse 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 flavor and thicken it.
• Separately, fry the chopped mushrooms in butter.
• Finely chopped onions, carrots grated on a coarse grater and garlic passed through a press, add to the mushrooms and simmer for ten minutes over low heat under a covered lid.
• Pour chilled mushroom broth into a mug, put sour cream there and add fried flour. Mix everything with a fork so that there are no lumps.
• Stirring constantly, carefully pour the prepared broth with mushrooms and vegetables. Salt. Let it simmer for another two or three minutes.
• Cut the dill and sprinkle it on our creation.
• In this version, the broth can be replaced with cream, and parsley can be added to the dill. You will get a more high-calorie dish, but 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.