Buckwheat with cheese and tomatoes
We love buckwheat, so she's a frequent guest on our table. Today I offer one of options of how to diversify this mess. Very tasty and unusual, it turns out buckwheat with tomatoes and Suluguni cheese. Try.


  • Buckwheat

    200 ml

  • Suluguni cheese

    150 g

  • Tomatoes in own juice

    150 g

  • Salt

  • Black pepper

  • Olive oil

    1 Tbsp


Measure out a Cup of buckwheat groats (unground TM Mistral). Wash and cook as directed on package. Cooking can be just about anything I cook in the slow cooker.
5 minutes before the end of cooking enter the tomatoes. The excess fluid is not needed, it is necessary to try to fish from the banks only tomatoes. You can use fresh tomatoes, just put them to before. Add olive oil, salt, pepper. Salt should be less, since cheese is salty. Mix everything together and govarival mess.
Suluguni cheese cut into small cubes, add to prigotovitsya porridge, mix well. Close the lid and leave for 10 minutes.
After 10 minutes, again mix well. Cheese during this time melted and became stringy. These are the "potyagushki" we did it.
Porridge need to eat immediately piping hot. We loved this meal, especially with the green celery. Come on in and treat you!
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