Buckwheat Porridge with Carrots and Onions
Simple, quick, hearty - perfect as a main or a side dish for lunch or dinner! Buckwheat porridge with carrots and onions is a very easy and healthy meal for the whole family. It requires a minimal set of ingredients and cooks in just about 30 minutes. Serve on its own or as a side with meat or fish.
Updated : 11 August, 2025
Easy
About 20 min.
Ingredients
1 cup
Buckwheat
1
Onion
1
Carrot
2 cup
Water
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
No matter how much buckwheat you use, you should always add twice as much water.
Step 2
Peel the onion, rinse it in cold water, and chop finely. Heat a frying pan over medium-high heat and add a little vegetable oil. Add the chopped onion and sauté for about a minute until it becomes more translucent.
Step 3
Peel the carrot, rinse it, and chop it into small pieces or grate it.
Step 4
Add the chopped or grated carrot to the pan with the onion. Stir and cook together for a couple more minutes until the carrot softens.
Step 5
Rinse the buckwheat several times in cold water. Drain off all the excess liquid. You can pour the rinsed buckwheat into a fine mesh strainer to remove remaining water. Then add the buckwheat to the pan.
Step 6
Pour in hot water (twice the amount of buckwheat). Add salt and spices to taste. I usually use ground black pepper and a bit of dried aromatic herbs. Stir everything well, cover with a lid, and bring to a boil. Then reduce the heat to low and let it simmer for 15-20 minutes.
Step 7
During cooking, the buckwheat will soften, expand in size, and absorb all the water.
Step 8
Buckwheat porridge with carrots and onions is ready! Stir before serving and serve hot. It’s great as a side for meat dishes. Enjoy!