Gravy for buckwheat which we will prepare today using step by step recipe with a photo, will make an already nutritious and healthy buckwheat even more delicious. Buckwheat itself is a lean and bland dish, which is why it needs all kinds of additional seasonings and spices. Instead of seasonings and spices, we will create a delicious hearty gravy for buckwheat from vegetables and minced soy. The dish will turn out incredibly rich, appetizing and aromatic. At home, this meatless vegetarian buckwheat gravy can be prepared very simply!
The presence of soy mince and onions with carrots will already allow you to make a rather satisfying gravy for buckwheat. However, The more vegetables there are in this gravy, the tastier it will be.. You will learn further how exactly you can prepare buckwheat gravy and what ingredients are best to use. Visual instructions will help you easily and quickly repeat all the cooking steps and you will be able to cook it yourself delicious dish. In addition to the vegetables and spices already mentioned, you can safely add your favorite ingredients.
Let's quickly start preparing buckwheat gravy for lunch or dinner!
Sweet bell pepper
Frozen mixed vegetables
(1 clove)
(for frying)
Ground black pepper
(to taste)
Pour a little more than two liters of water into a deep, large saucepan, bring the liquid to a boil, add a little salt and pour into it the purchased soy mince, which we need to boil. Cook the minced meat for 6-8 minutes.
After the specified time has passed, pass the contents of the pan through a colander. We wait until all the excess water has drained, then press the minced meat with a regular tablespoon in order to get rid of the maximum amount of liquid. Leave the minced meat to cool in a separate bowl.
While the soy mince is cooling, prepare the vegetables. Peel the onion and cut into medium-sized cubes as shown in the photo. Peel the carrots and cut them a little smaller, you can also chop them into coarse grater. bell pepper wash, cut in half, get rid of the green stalk and inner seeds, then cut small cubes.
Heat a frying pan with a few tablespoons of any vegetable oil. First, fry the chopped onions and carrots in a frying pan until soft and golden brown.
After that, add a little mixture of frozen vegetables and chopped bell pepper to the frying pan with the onions and carrots. Fry all ingredients until soft.
Add the specified amount of tomato paste and a little water to the vegetables in the frying pan. Mix all ingredients thoroughly and simmer for 5-7 minutes without a lid.
Peel the garlic clove and chop it very finely or pass it through a press, send it to the frying pan along with all the seasonings and bay leaf. Also pour the cooled soy mince into the vegetables and add a little more water. Mix all the ingredients for the buckwheat gravy again.
Simmer the gravy with soy mince over medium heat for 10-15 minutes until completely cooked.
Ready dish spread on top of the boiled buckwheat and serve. A quick and undoubtedly tasty vegetarian gravy for buckwheat made from vegetables and soy mince is ready!
For many boiled buckwheat- it's just hearty side dish. But, thanks to a small addition, it can turn into an appetizing and completely independent dish. Buckwheat gravy can turn ordinary porridge into a real work of culinary art. And you can cook it in different ways.
One of the most popular options is vegetable gravy.
It is more like a thick sauce, for the preparation of which you can take the most ordinary products:
- 1 large tomato;
- 30 g flour;
- 1 onion;
- table salt;
- 1 carrot;
- A little sunflower oil;
- 200-300 ml milk;
- pepper (ground);
- fresh herbs (a mixture of dill and parsley).
Preparing this vegetarian gravy is not at all difficult:
- First, all vegetables must be peeled and washed well.
- Carefully cut them into slices, preferably the same size.
- Heat oil in a frying pan and lightly fry the onion in it.
- Add the rest of the vegetables and continue heat treatment another 2-3 minutes.
- Cover the pan with a lid and keep the flame to a minimum. Simmer the vegetables in this mode for about a quarter of an hour.
- Add flour, stir and fry for another 2 minutes.
- Fill the contents of the pan with milk, add salt, add chopped herbs and lightly pepper. Bring the resulting mass to a boil and cook for another 3 minutes.
The result is a delicate and unusually aromatic gravy for buckwheat. I'm dry with her crumbly porridge becomes juicy and very tasty.
Cooking from minced meat
If desired, you can make buckwheat gravy from minced meat. With it, the finished dish will be more satisfying and nutritious.
To work you will need:
- 0.5 kg minced meat;
- 2 onions;
- 35 g vegetable oil;
- 2 carrots;
- 2 cloves of garlic;
- 5 g salt;
- 45-60 g tomato paste;
- 2 pinches each of black pepper and dry basil.
How to make this gravy correctly:
- The first step is to peel the onions and carrots. Then wash them well and chop them carefully. It is better to chop the ray into cubes and grate the carrots on a grater (medium or fine).
- Heat oil in a frying pan.
- Fry the onion in it until transparent.
- Add carrots and fry the ingredients together for 5-6 minutes.
- Place minced meat in a frying pan and stir. When exposed to high temperatures, it may begin to curl into lumps. They need to be broken up periodically with a fork.
- Salt the fried mixture, add spices and paste. After this, mix everything and simmer for a couple of minutes.
- Add chopped garlic and dried basil. If the mass turns out to be too thick, you can dilute it with plain water. After cooking for 2-3 minutes, turn off the heat.
This sauce is suitable not only for buckwheat. It can also be served to boiled pasta, rice or potatoes.
How to make it from beef
Using natural meat, you can cook at least delicious gravy. The finished dish will be even more satisfying and nutritious. Traditionally for this “sauce” it is used fresh beef. Even after culinary processing this meat usually retains its original shape.
According to the classic recipe for making gravy you need:
- 400 g beef fillet;
- 60-90 g wheat flour;
- 200 ml tomato juice;
- 60 g butter;
- 1 onion;
- a little salt and pepper.
Method for preparing classic meat gravy:
- Rinse the beef and carefully cut into medium-sized pieces with a sharp knife.
- Place the preparations in a saucepan (preferably with a thick bottom).
- Add 15 g of butter to them and lightly fry, then pour in hot broth (or water) and simmer until the meat is half cooked.
- Cut the onion into half rings. Add it to the pan with the boiling beef.
- Separately, fry the flour in oil in a frying pan. As soon as it acquires a pleasant caramel color, add water and stir. The mass should be slightly thick, but without lumps.
- Add the flour mixture to the meat along with salt and spices.
- Pour the contents of the pan with tomato juice and stir. Simmer until the meat is well cooked.
You can add some fresh herbs to the prepared gravy for flavor.
Meat sauce for pork buckwheat
Buckwheat porridge goes well with almost any meat.
For example, you can make an excellent gravy for it using the following ingredients:
- 0.5 kg pork;
- 1 carrot;
- 20 g butter;
- 2 onions;
- 50 g sunflower oil;
- any spices.
The method for preparing this “sauce” is extremely simple:
- First, the pork must be washed, thoroughly dried with a napkin, and then cut into small pieces (slices or cubes).
- Place the chopped meat in a frying pan with boiling vegetable oil. Fry over high (or medium) heat, stirring constantly, until the pieces are well browned.
- Add onion to them, having previously chopped it into half rings. Continue frying.
- Add carrots, cut into thin strips. Fry the ingredients together for another 5 minutes.
- Add fried vegetables to the meat. After this, add all other ingredients. Simmer over medium heat for about 6-7 minutes. It is better to add salt at the very end.
To serve the finished porridge in a plate, all that remains is to pour some more hot gravy over it. This dish will not leave anyone indifferent!
Option with mushrooms
In the absence of meat, other products can be used to prepare gravy. Take mushrooms, for example. There can be many options here.
For the simplest recipe you need:
- 300 g fresh mushrooms;
- 2 leeks;
- 1 pinch of sugar;
- a little ground pepper;
- 20 g vegetable oil;
- 60 g soy sauce.
How to properly prepare this gravy for buckwheat without meat:
- First you need to finely chop the onion.
- Then the mushrooms should be washed, dried and chopped into thin slices.
- Heat the oil well in a frying pan. First you need to lightly fry the onion. It should become slightly transparent.
- Add the mushrooms and fry until done.
- Sprinkle the mixture with sugar, pepper, add soy sauce and stir.
Now the finished gravy can be served immediately. This is one of the simplest and fastest options. It is good to use it starting from the end of summer, when the mushroom season begins.
Simple chicken recipe
There is another equally simple recipe. It will especially appeal to lovers of proper nutrition.
In this case, to work you need:
- 400 g chicken fillet;
- 1 carrot;
- salt;
- 1 onion;
- spices (to taste);
- 20 g vegetable oil.
Even a novice housewife can make such a gravy for buckwheat. To do this you need:
- Carefully cut the fillet into pieces. They shouldn't be very big. But you shouldn’t chop the meat too much.
- Transfer the fillet to a frying pan and lightly fry it in oil.
- Add onion cut into quarter rings and grated carrots. Continue heat treatment for another 3-4 minutes.
- Add flour and mix.
- Place the meat and vegetables in a saucepan, cover them with water and simmer for at least 15 minutes.
Such the gravy is more reminiscent of pieces of meat in a fragrant broth. For dry buckwheat, this is what you need. And it takes very little time to prepare the dish.
With tomato paste
If you have very little time left to prepare dinner, then in just a few minutes you can make a very tender and tasty gravy from ordinary tomato paste. It goes just perfectly with buckwheat.
To get started you only need:
- 60 g wheat flour;
- 300 ml of drinking water;
- 90 g tomato paste;
- 25 g sugar;
- 70 g of any vegetable oil;
- 1 teaspoon smoked paprika;
- a little pepper and salt.
This sauce is prepared in three stages:
1. First, in a saucepan (or in a frying pan), you need to heat all the oil well.
2. Add pasta to it and mix thoroughly.
3. Continuing to stir, add one by one all the ingredients according to the recipe (except water). After this, the mass will immediately begin to thicken.
4. Pour the contents of the saucepan with water and mix everything well again.
5. Bring the mixture to a boil and immediately turn off the heat.
Those who want to make a spicy gravy for buckwheat can be advised to add a little garlic or chili pepper to the recipe.
Creamy sauce for buckwheat porridge
As you know, buckwheat goes perfectly with any dairy products. Therefore, some people prefer to simply pour regular milk over hot porridge. Housewives who want to pleasantly surprise their households can be advised to prepare an original creamy gravy.
You will need a few products for this:
- 4 eggs (yolks only);
- 60-90 g hard cheese;
- 250 ml cream (10%);
- 3 cloves of garlic;
- a little olive oil.
Everything is done simply and incredibly quickly:
- Break the eggs and carefully separate the yolks. No protein is needed in this recipe.
- Grind the cheese on a large-mesh grater.
- Peel and finely chop the garlic.
- Place it in a frying pan with boiling oil and heat well.
- Beat the yolks in a bowl with a whisk.
- Add cream to it and mix.
- Slowly pour the resulting egg mixture into the frying pan, stirring constantly.
- Add grated cheese. Mix carefully. Once it is completely melted, the fire can be turned off.
Gravy for buckwheat porridge
Many people love buckwheat porridge. It is tasty and very healthy, but few people eat it only with butter. not only emphasizes the taste of this product, but also allows you to significantly diversify the menu. Skillful housewives make this unique and thick sauce from different ingredients. Buckwheat gravy can be prepared with or without the addition of meat. Sauce without meat products Great for those who are on a diet and limit the daily amount of fat they consume.
Buckwheat gravy recipe
To prepare this addition to this porridge, the following products are needed: 1 carrot; 2 tomatoes; 1 large onion; 0.5 kg lean beef; 1 cup beef broth; 3 tbsp. l. sunflower oil; ground pepper; 1 tbsp. l. flour; salt; dry herbs. Boiled beef is cut into small cubes. Onions and carrots are cut in the same way. The peeled tomato is grated (the skin is removed after scalding it with boiling water). Fry the onions and carrots for a couple of minutes. Then add tomato mass and fry for 1-2 minutes. Add chopped meat to the resulting gravy and simmer the ingredients for 3 minutes. Add to vegetables and meat meat broth, and then on minimum heat (with closed lid) simmer the gravy for about 15 minutes. When the carrots become soft, add flour diluted with a small amount of beef broth (50 ml) to the gravy. The resulting sauce is salted, peppered, then spicy herbs are added and, after bringing it to a boil, remove from the heat.
Gravy for buckwheat with chicken
This sauce is very tasty and tender. To prepare it you need to take 400 g of chicken (it is better to take fillet), 100 g of chopped onions, 200 ml of tomato juice, 1 grated carrot, ground pepper, vegetable oil (for frying foods), salt. Fry onions and carrots in a frying pan with oil, stirring them constantly. Chicken meat is cut into small pieces and added to the fried vegetables. All ingredients are lightly fried, after which tomato juice and 100 ml of water are added. Simmer the sauce over low heat for about 10 minutes. Some housewives, in order to make the gravy thicker, add flour diluted with water, although a liquid sauce soaks buckwheat better. Salt and pepper to taste.
This low-calorie vegetable dip is ideal for people watching their calorie intake. To prepare it, you should take the following ingredients: two carrots and onions; one large tomato, zucchini, bell pepper; 100 g frozen spinach; 3 tbsp. l. sour cream; chopped greens; pepper; vegetable oil (for frying); salt. Chopped onions are fried until golden. Grated carrots are added to it. Finely chopped zucchini is added to the fried vegetables. After it becomes soft, add chopped tomato and spinach to the pan. All ingredients are simmered for about 10 minutes, salt and pepper. Chopped greens are added to the finished sauce.
Bon appetit!
Today we no longer have the opportunity to cook buckwheat porridge according to the original Russian traditions - in the oven. Modern housewives either cook it on the stove or simmer it in the oven, but no matter how hard they try, they cannot prepare porridge soaked in the true buckwheat spirit. So our hostesses try to complement the taste of this side dish with new notes so that it can please every member of the family. And they do this through various sauces and gravy. And since this grain can be combined with almost any product, it is not difficult to prepare a delicious sauce for buckwheat.
Sauces for buckwheat porridge: what is suitable?
In general, preparing the sauce is a simple matter, and therefore even a novice cook can cope with this task. However, in order to surprise with the dish, you need to know what kind of gravy will go best with buckwheat. Thanks to its unique taste qualities This cereal is in perfect harmony with vegetables, meat, and mushrooms, which opens up enormous scope for the flight of imagination.
The easiest way to diversify the taste of buckwheat is to cook it with soy sauce. This dish is often included in dietary food, since it contains neither salt nor sugar. The side dish turns out to be low-calorie, and thanks to the unique dressing, it is also quite original. To prepare it, buckwheat must be sorted, washed and calcined in a well-heated oven. Then transfer the cereal to a saucepan and pour water: for 250 g of buckwheat, one and a half glasses of water. A few minutes before it’s ready, add a couple of tablespoons of soy sauce, stir and place the porridge in a well-heated oven for half an hour. After the simmering time has passed, buckwheat will acquire pleasant aroma and special taste.
Vegetable sauces
When we have absolutely no time to prepare sauce for buckwheat porridge, we usually add ketchup, mayonnaise, or, at best, sour cream, seasoned with fresh herbs and garlic. But if you have at least half an hour in stock, then this is quite enough to prepare a very tasty vegetable gravy. We invite you to consider two fairly simple recipes.
Tomato sauce with herbs and herbs
To prepare this sauce you will need the following products:
- 3 juicy tomatoes;
- 2 onions;
- medium carrot root;
- a couple of bell pepper pods;
- a couple of cloves of garlic;
- 45-50 ml vegetable oil;
- a teaspoon of a mixture of aromatic herbs;
- a small bunch of basil and parsley;
- salt.
Peel the onion and chop it very finely. Peel the carrots and grate them on a fine grater. Blanch the tomatoes in boiling water for half a minute, then remove the skin and extract the seeds. Wash the bell pepper, cut it into two parts, remove seeds and white partitions, place it together with the tomato pulp in a blender bowl and blend until smooth.
Heat the oil in a frying pan and put carrots and onions in it, sauté for two to three minutes. Add tomato mass, stir and simmer for another five minutes. We thoroughly wash the fresh greens in several waters, finely chop them with a knife and also add them to the frying pan. Then add the garlic and herbs that have been put through a press and bring to taste with salt.
Note! You can adjust the consistency of this sauce yourself by keeping it on the fire for a shorter or longer amount of time!
Buckwheat in this tomato sauce is quite capable of being an independent dish and will also go well with schnitzel, chopped cutlets and chicken tenders.
Greek Style White Sauce
Another sauce for buckwheat without meat, which is best prepared in the summer, when there is an abundance of fresh herbs and juicy ground cucumbers are ripe. So, the ingredients we need:
- a couple of small ground cucumbers;
- cup homemade sour cream or natural yogurt no sugar;
- clove of garlic;
- a small bunch of greens: basil, dill;
- a few mint leaves;
- salt.
Wash the cucumbers thoroughly, cut off the ends and chop as finely as possible, squeeze out the juice.
Advice! You can grate the cucumbers, pass them through a meat grinder, or simply chop them with a knife!
Wash the greens, shake off the water and dry on a paper towel. Pour sour cream or yogurt into a bowl, add cucumber mixture, finely chopped garlic and chopped herbs. Stir and add salt to taste.
Mushroom sauce
The most suitable sauce for buckwheat is mushroom sauce.
Note! Even the famous culinary specialist V. Pokhlebkin called mushroom dressing an original Russian version of sauce for buckwheat porridge and recommended exactly this combination!
To prepare the mushroom sauce you will need:
- 250 g champignons;
- half a glass of cream;
- a pair of onions;
- a couple of tablespoons of sour cream;
- a tablespoon of wheat flour;
- a small bunch of dill and parsley;
- a couple of sprigs of thyme;
- salt.
Wash the mushrooms thoroughly, cut off the ends of the stems and remove the skin from the caps. Cut into small pieces. Pour a little vegetable oil into the pan and add the mushrooms. Fry them on all sides until golden brown.
We peel the onion, chop it and after about 20 minutes add it to the pan with the mushrooms. We continue to fry everything for another five minutes.
Combine sour cream with cream, carefully stir in flour and add salt. Add the resulting mixture to the mushrooms and onions. With constant stirring, bring the mixture to a boil and add finely chopped greens and herbs. Mix everything thoroughly again and remove from the stove.
Sauce with meat
Sauce for buckwheat with meat is the most satisfying, and the recipe can include different varieties: veal, pork, poultry, rabbit. Beef gravy is considered the most delicious, and it also has presentable appearance, since such meat holds its shape perfectly and the pieces do not fall apart during cooking.
Ingredients needed:
- 350 g beef fillet;
- beef broth;
- medium bulb;
- a couple of tablespoons of flour;
- a couple of tablespoons of butter;
- half a glass of tomato juice or 3 tablespoons of tomato paste;
- herbs, salt.
Peel the onion and finely chop it. Sauté in a separate frying pan and add to the meat.
Place the remaining portion of butter in a clean frying pan and sauté the flour on it.
Note! This technique will give the sauce a nice nutty flavor!
When the flour acquires a light caramel shade, dilute it hot water and with vigorous stirring we make a homogeneous mass. Pour it into the frying pan with the meat, adjust the sauce to taste with salt, and add herbs. At the end we pour in tomato juice or pasta. Cover the pan with a lid and cook the sauce over low heat for about 20 minutes.
To make the sauce delicious...!
- The container in which you prepare the sauce (if the recipe, of course, involves heat treatment) should be thick-walled. Thanks to this, the liquid will boil away slowly and the finely chopped ingredients will not burn.
- If you need to add flour to the sauce, then to avoid the appearance of lumps it should first be diluted in a small amount of any liquid. This could be water, broth, cream, etc.
- The gravy will be more aromatic and refined in taste if you add a little dry wine to it. Usually this ingredient is added at the initial stage of preparing the sauce and it must be evaporated a little.
Now buckwheat porridge the dish will not seem bland and uninteresting, because you will always have recipes at hand delicious sauces. Would you like to cook Lenten dish, add vegetable or mushroom sauce, you need to feed your guests deliciously and satisfyingly, then choose a nutritious sauce with meat. Bon appetit!
All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!
Gravy in this version, prepared without meat, is suitable for fast days, and will also appeal to vegetarians. It contains only vegetables, no flour either, so it turns out light and not at all greasy. The thickening of the gravy occurs due to the boiling of the vegetables during stewing. Number of tomatoes or tomato sauce, which can be replaced fresh tomatoes, vary according to taste. Add salt and spices as desired. I have hot red pepper and suneli hops.
We will need products that can be found in every kitchen: for those who do not like celery (even though it is a storehouse of vitamins), you can take cabbage.
Peel all vegetables and cut into small cubes. Chop the garlic with a knife, do not use a garlic press.
Peel the tomatoes and chop finely. I had a large tomato and I took one; if the tomatoes are small, then you need to increase their quantity. You can also take already crushed, chopped tomatoes from a jar or tomato paste. The paste must be diluted with water.
In two tablespoons of oil, lightly fry the onion and garlic, literally 5 minutes, stirring constantly, so that the garlic does not turn brown. Then add carrots, peppers and celery and fry a little more over low heat. The vegetables should come together. If suddenly there is not enough oil and liquid from vegetables, then you can pour in 100 ml of water and simmer everything under a closed lid for 7-10 minutes. 
Then add salt to taste, sprinkle with spices and simmer a little more, adding a little water if necessary. 
When the vegetables become soft, add the tomatoes, add another 150 ml of water and simmer covered for 7 minutes. Check for salt, sugar and acid. If sour, add a pinch of sugar. The gravy should be moderately thick, but with liquid.
