Buckwheat in tomato sauce recipe. Buckwheat porridge in tomato sauce: food for athletes and those losing weight can be delicious! A simple photo recipe for buckwheat in aromatic tomato sauce

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:

Peeled vegetables will need to be chopped: carrots on a coarse grater, onions in small cubes.
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 tender, cook it with cream. If the gravy comes out thick, add a little water.
Dilute the tomato paste with water. Pour the resulting substance over the vegetables.
Salt, sprinkle with pepper, seasonings, sugar. Simmer the resulting gravy for 10 minutes using a low flame.
Before the vegetable gravy for buckwheat is finally ready, add a little more sour cream.

Vegetable gravy

Cooking time : 40 minutes Number of servings : 6 Ingredients:

Onions - 1 pc.
Carrots - 1 pc.
Zucchini (eggplant) - 1 pc.
Tomato - 3 pcs.
Garlic - 3 cloves
Milk – 100 ml
Vegetable oil (any) - 2-3 tbsp. l.
Salt - to taste

Preparation:

Wash and peel all vegetables.
Cut the zucchini, onions and carrots into small cubes. If eggplant is used, the gravy will be spicier.
Pour vegetable oil into a frying pan and heat slightly over medium heat.
Place the prepared vegetables in a frying pan and lightly fry.
At this stage, you can add a little salt to the vegetable mixture and stir.
Fry the vegetables until all the excess juice is gone and they are lightly browned.
Place the ripe tomato in boiling water for a few seconds and immediately cool under running water. Carefully remove the skin from the fruits and cut them into small cubes.
Peel the garlic and chop it into small pieces; you can grate it on a coarse grater.
Add garlic to the fried vegetables, and after another minute, add tomatoes.
Simmer the gravy over low heat until the vegetables are completely cooked.
5 minutes before the end of cooking, add milk and bring the mixture to a boil. Immediately remove the gravy from the heat.

You can add gravy to buckwheat either hot or cold. Vegetable sauce for buckwheat is low in calories and is perfect for a diet.

Buckwheat with meat gravy

If you use high-quality tomato juice, you can do without tomato paste. The juice will be required in an amount of 250 ml, then we will not need water. In our case, we will prepare buckwheat gravy with dried parsley, but you can also replace it with any other according to your taste or take fresh one.

tomato paste – 2 tbsp.,
sour cream 20% fat – 3 tbsp.,
filtered water – 250 ml,
butter – 20 g,
wheat flour – 1 tbsp.,
onion – 1 pc. average,
salt, pepper mixture, dried herbs - to taste.

We dilute the tomato paste with hot water until smooth.
Peel the onion, finely cut into cubes or thin strips.
Melt the butter in a frying pan, sauté the onion slices until soft over medium heat.
Remove the frying pan with the onions from the stove, let it cool slightly, add the wheat flour.
Thoroughly stir the flour, butter and onion with a wooden spatula until smooth, keep on the stove for another 1-2 minutes with constant stirring.
Pour the diluted tomato paste into the oil-flour mixture in a thin stream. Mix thoroughly so that no lumps form.
Add sour cream, salt, ground pepper, parsley, turn everything together using a spatula or whisk into a homogeneous mass. At this stage, you can add a little sugar if the tomato paste turns out to be sour or you like it sweeter. Optional.
Bring the sour cream and tomato sauce to a boil over low heat with constant stirring, turn off the heat. If it turns out thick (as you like), dilute it with a small amount of boiled water, then mix thoroughly.

For cooking, instead of water, you can use any broth left over from making soup or even a bouillon cube. Sour cream and tomato sauce is ready!

It can be added to buckwheat and you don’t even need meat. Any buckwheat porridge will benefit from it.

Gravy for buckwheat with meat

Cooking time: 10 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 43 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

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.

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

Cooking time: 120 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal.
Purpose: for lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

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.

The prepared piece of meat must be cut into small cubes, peel the onion and chop into large half rings.
Place the beef in the pan and fry until golden brown.
Add onion to the meat and continue frying for 15 minutes.
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.
When the gravy for buckwheat with meat is almost ready, add seasonings to it.
Before serving, pour the sauce over the buckwheat. Get a tasty and aromatic dish.

Ingredients:

tomatoes – 5 pcs.
basil – 0.5 bunch
tomato paste – 3 table. spoons
zucchini – 1 pc.
garlic – 3 cloves

Dilute the tomato paste with water so that you get juice, cut the tomatoes into cubes, and grate the zucchini. Simmer everything under the lid, at the end add chopped basil and garlic.

Components:

onion – 1 pc.
mushrooms – 200 g
cream – 200 g
olive oil – 30 g
black and white pepper - a pinch
salt – 5 g
nutmeg – 0.5 teaspoon. spoons
butter – 30 g

Mix butter and olive oil, heat, fry chopped onion in this mixture, add a little salt. Cut the mushrooms into slices, add them to the onion, and fry for a few minutes. Then add cream, simmer, sprinkle with black and white pepper, and season with nutmeg.

Gravy for buckwheat without meat with tomato paste

The gravy for meatless buckwheat with tomato paste has a characteristic sourness and gives the dish the necessary juiciness.

Preparation next.

What ingredients will you need?

To create a “tomato” sauce for buckwheat porridge you need to prepare:

fresh meaty tomatoes, large – 2 pcs.;
high quality tomato paste – 25 g;
onion weighing about 100-120 g - 1 pc.;
small carrots – 1 pc.;
garlic cloves – 3 pcs.;
fresh dill – 3-5 sprigs;
green basil (the purple variety is not suitable, as it has a strong aroma) - 5-7 leaves;
small sweet apple – 1 pc.;
high-quality vegetable oil – 30 ml;
table salt – 2-3 g;
granulated sugar – 2 g;
freshly ground black pepper – 2 g;
filtered water – 120 ml.

The amount of black pepper and garlic in this recipe can be varied to taste.

Step-by-step cooking process

The design scheme for “tomato” gravy includes the following steps:

First, you should prepare fresh tomatoes. Make cross-shaped cuts on each fruit in the area where the stalk is attached.
Place the tomatoes in a colander and pour boiling water over them thoroughly.
Next, the tomatoes should be immediately doused with ice water.
Peel the tomatoes. By dousing the fruits with water at different temperatures, the skin will be easily removed.
Then the tomatoes need to be cut into medium-sized pieces and crushed in a blender to a pulp. If you don't have a blender, you can use a meat grinder.
The onion must be peeled and cut into small cubes with a knife.
Dill and basil should be rinsed from dirt, dried with a towel and then chopped with a knife.
Garlic cloves and carrots should be peeled and chopped alternately on a grater. For carrots you need to use a grater with medium holes, and for garlic with small holes.
The apple must be peeled and seeds removed, then the pulp must be prepared similarly to carrots.
Place a suitable container over moderate heat and heat the oil in it.
Place the chopped onion in the oil and fry it until lightly browned.
Add carrots to the onion and continue frying with active stirring for another 2-3 minutes.
Then you need to add an apple, tomatoes and water to the contents.
Reduce the heat on the stove so that the contents simmer gently. Simmer the ingredients until softened with the lid closed. Approximately 6-7 minutes are required.
Next, the contents must be cooled slightly and crushed with a blender. If you don't have a blender, skip this step.
Place the resulting pulp back into a suitable container, add garlic, herbs and tomato paste. Stir and fry for about 1 minute.
After this, you need to add sugar, pepper and salt to the ingredients, and also pour in water.
Leave the gravy to simmer for about 3 minutes.

In order for the gravy to be evenly saturated with the aroma of spices, after cooking, you need to let it “stand” for about 10-15 minutes.

Buckwheat with meat and gravy

Required Products:

beef – 300 g
carrots – 1 pc.
white onion – 1 pc.
flour – 1 tbsp. spoon
butter – 1 tbsp. spoon
pepper and salt - 1 teaspoon
thyme – 0.5 teaspoon
chili – 5 g

Fry the meat, cut into very small cubes, in butter, add salt, pepper, chili and thyme. Then add chopped onion and grated carrots, add flour, a little water or better broth. Simmer the sauce until all ingredients are ready.

Creamy mushroom sauce for buckwheat

Components:

onion – 1 pc.
mushrooms – 200 g
cream – 200 g
olive oil – 30 g
black and white pepper - a pinch
salt – 5 g
nutmeg – 0.5 teaspoon. spoons
butter – 30 g

Mix butter and olive oil, heat, fry chopped onion in this mixture, add a little salt. Cut the mushrooms into slices, add them to the onion, and fry for a few minutes. Then add cream, simmer, sprinkle with black and white pepper, and season with nutmeg.

Sauce for buckwheat with cutlets

Components:

olive oil – 50 ml
garlic – 2 cloves
basil – 100 g
black olives – 50 g
cayenne pepper – 5 g
thyme – 0.5 teaspoon

https://www.youtube.com/watch?v=ytcreatorsru

We pass the basil through a meat grinder, add olive oil, olives, garlic, cayenne pepper and thyme. Beat everything until smooth. For the sake of experiment, we suggest seasoning Greek salad with this sauce.

Ingredients:

minced meat – 200 g
milk – 1 glass
dry garlic – 0.5 teaspoon
flour – 2 tbsp. spoons
pepper and salt - to taste
vegetable oil – 30 ml
basil – 1 teaspoon

Fry the minced meat in oil, add flour, salt, pepper, season with dry garlic and basil, cook for a few minutes, then pour in the milk, after boiling, simmer for 5 minutes until the desired degree of thickening.

Take:

parmesan – 100 g
milk – 1 glass
nutmeg – 1 teaspoon
flour – 1 tbsp. spoon
butter – 1 tbsp. spoon
white pepper and salt – 3-5 g

Heat the milk, add the butter, stirring constantly, add the flour, whisk until the sauce boils, then reduce the heat and add grated Parmesan, season with nutmeg, salt and white pepper, cook for a few more minutes, after this time the sauce should become homogeneous.

Cooking time: 30 minutes.
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.

Prepare cutlets according to your favorite recipe and set them aside. Boil the buckwheat.
Heat the fat released during cooking of meat, add finely diced onion. Fry until golden brown.
Add flour and mix it with the vegetable. Sauté the mixture for a short time.
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.
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.
Pour the prepared sauce over the cutlets. Then add the dressing to the buckwheat porridge.

Sauces for porridge

Agree, no matter how healthy porridge is, eating it “empty” is not very interesting. It's another matter if you add something to it. There are many ways to diversify the taste of porridge. Today we will talk about gravy for porridge. Or rather, let's get acquainted with several recipes for sauces for porridge.

Mushroom sauce.

You will need: 200 gr. porcini mushrooms, 2 medium-sized onions, 120 gr. sour cream or the same amount of heavy cream, flour - 1 cup, oil for frying, seasonings - to taste.

Wash the porcini mushrooms in running water, cut them and place them on a hot frying pan with sunflower seeds and fry until tender. While the mushrooms are simmering in the frying pan, peel the onion, chop and add to the cooking mushrooms, stir and cook for about 5-7 minutes, allowing the onion to fry until golden brown. In a separate bowl, mix sour cream and cream, sifted flour and salt, pour the resulting mixture into the frying pan with the prepared mushrooms and let it boil. Serve with any side dish sprinkled with herbs.

Cabbage sauce.

Chop the cabbage, boil it or stew it, season it to your taste with finely chopped garlic or fried onion, mixing thoroughly. You can also add chopped boiled chicken egg and chopped onion, seasoning with curry to taste. This porridge sauce goes well with buckwheat and wheat porridge, rice, and mashed potatoes.

Curry for rice.

For this porridge sauce you will need 3 tbsp. spoons of oil, caraway seeds, turmeric, coriander, red pepper - to taste, potatoes - 6 pcs., 2 glasses of water, half a glass of fermented baked milk or kefir, 1 cucumber, salt - to taste.

This gravy goes perfectly with boiled rice. There is no cumin and turmeric - you should add a little more coriander and a few ground dill seeds for flavor. After washing the potatoes, you should peel them and cut them into thin slices. Heat the oil in a shallow pan and put the cumin in it, fry the last few minutes, add pepper, turmeric and stir, add potato wedges.

Fry over high heat for about 10-12 minutes, stirring occasionally. Pour in water and let it boil, leave to simmer over low heat for about 5 minutes. Add cucumber slices and remove from heat.

And here you can find a recipe for a universal sauce for porridge, poultry, meat and vegetables.

Cauliflower and mushroom sauce.

Meat juice from fried meat, butter, a small head of cauliflower and half of kohlrabi, half of celery root, the same amount of carrots, parsley. It is also worth taking fresh mushrooms, flour, lemon juice, seasonings - to taste.

Dilute the juice from frying the meat with vegetable oil, adding previously disassembled heads of cauliflower, sliced kohlrabi, circles of celery and carrots, parsley root, as well as peeled and chopped mushrooms.

Simmer in a tightly closed saucepan over low heat until half cooked and the juice has evaporated by half. Next, add flour little by little and stir-fry everything, gradually diluting with broth. Add lemon juice and black pepper to the sauce. The consistency of the sauce should not be thick; if necessary, it can be wiped and strained through a sieve. Pairs perfectly with rice dishes with meat, as well as meat or fish cabbage rolls.

Lard sauce for buckwheat porridge.

In a hot frying pan without oil, fry a little bacon and onion, season with pepper and mix with buckwheat porridge. During frying, you can add pre-boiled and chopped mushrooms.

Sauce for porridge with sour cream and eggs.

Finely chop the boiled eggs and onion and place in heated oil, add 1 tbsp. spoon of flour, pepper and salt to taste and simmer. Next pour in 1 tbsp. l sour cream and keep on low heat for a few minutes. Pairs perfectly with buckwheat porridge or rice.

Egg gravy for porridge.

After cooking the porridge until almost done, add oil. Beat raw eggs and hot milk with a mixer and pour the resulting mixture into the porridge. If the porridge is semolina or rice, you can add sugar to the sauce itself to taste.

Minced buckwheat sauce

Ingredients:

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 digested better, 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.

Pass the carrots through a medium grater, chop the onion into small pieces.
Place the onion in a hot frying pan and cook until translucent. Place carrots there too. Fry for another 5 minutes.
Add the minced meat to the prepared vegetables. Any type of meat product is suitable. Cook covered, stirring occasionally.
Season the minced meat with salt and pepper, add tomato paste, mix, fry for a short amount of time.
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.

The chicken should be cut into pieces and fried in vegetable oil.
Place the onion and carrots inside the frying pan and sauté for about 5 minutes.
The next step on how to make the sauce is to combine the chicken and fry it with flour.
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.
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.

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.
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.
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.
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.