Buckwheat porridge with sauerkraut

Prepare all the ingredients for cooking wheat porridge with sauerkraut. If you ferment the cabbage at home, use it. If not, you can use a product from a supermarket or a market, just make sure the cabbage is not spoiled. The amount of onion and carrot can be adjusted to your taste.

Rinse the wheat groats thoroughly in a large amount of cold water, rubbing the grains between your fingers. Repeat this procedure several times until the used water becomes transparent. Transfer the washed grain to a thick-bottomed saucepan or a deep frying pan. Add a pinch of salt. Stir. Bring to a boil until the first bubbles appear. Drain on a sieve with small holes and rinse with running water. This action will remove dust from the surface of the grains, which makes the porridge stickier. After this step, the boiled porridge will become crumbly and tastier. Return the grains to the pan. Pour in water and add a little salt. Keep in mind that sauerkraut is salty. Bring to a boil and cook for about 15 minutes until done.

While the semolina is boiling, clean and wash the onion and carrots. To prevent the oil from splattering during frying, dry the vegetables with a paper towel. Cut the onion into random-shaped pieces. Grate the carrots using a large grater. Heat vegetable oil in a deep frying pan. Add the prepared vegetables. Stir. Fry for 3-4 minutes over medium heat, stirring.

If the cabbage is too sour, rinse it with running water and squeeze out the excess liquid. Add it to the fried vegetables. Stir. Simmer on low heat for 15-20 minutes with a lid on, to make the cabbage softer. Stir occasionally.

When all the water evaporates and the semolina grains become tender, turn off the heat. Cover with a lid and leave the semolina porridge for 10 minutes.

Add boiled semolina to the cooked vegetables. If needed, add salt and pepper. You can also add desired spices and mix. Heat on low heat for 4-5 minutes to allow all the ingredients to blend together.

Take your choice of herbs. Rinse and remove excess water. Finely chop and sprinkle the dish before serving. Buckwheat porridge with sauerkraut is ready.

Enjoy your meal!