March 20, 2017
Truth to be told I haven’t known until recently that buckwheat mush (a very traditional Slovenian dish) can be made so easily. That is why they are on the menu quite often lately. In this recipe I paired it with honey sauerkraut that add amazing aroma and taste. Try it out! It is so easy.
ingredients
For the buckwheat mush
200 g
buckwheat flour
3,5-4
dl
boiling water
1
žlica
olive oil
1
žlica
coconut oil
salt
For the cabbage
1
žlica
olive oil
1
velika
onion
4
stroki
garlic
0,5
kg
sauerkraut
1
dl
tomato sauce
salt, smoked paprika and cumin
2
žlici
honey
For toppings
4
eggs
parmigiano
instructions
- 1.
Buckwheat mush
Start dry-roasting buckwheat flour for around 5 minutes. It will start smelling really nice. Stir often! Then add olive oil, coconut oil and salt and mix. Pour boiling water over it, stir, cover and set aside for 10 minutes.
- 2.
Sauerkraut and eggs
Meanwhile chop onion and sauté it on olive oil for about 5 minutes. Add chopped garlic and sauté altogether for few seconds until it start smelling really nice. Add sauerkraut, tomato sauce, salt, smoked paprika and cumin. Mix well and cook for another 5 minutes. At the end add honey, stir, taste and add extra spices if necessary. Heat the pan and cook 4 eggs sunny side up.
- 3.
Finish
Take the pot with buckwheat mush and make bigger clumps with two forks. Put them in a bowl. Top with sauerkraut and eggs. Sprinkle parmigiano on top.
wise-ass corner
You can also add chili to sauerkraut. It will nicely spice things up.
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