The gravy for buckwheat without meat is the simplest. Recipe with tomato paste, sour cream, flour, butter

Vegetable sauce for buckwheat

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 50 kcal.
Purpose: lunch/dinner.
Cuisine: European.
Difficulty of preparation: medium.

Buckwheat gravy made from vegetables is low in calories.
You can afford to eat buckwheat porridge with this sauce, even if you are trying to keep in shape. The dish contains practically no substances harmful to the body and figure. Instead of full-fat sour cream, you can try adding low-fat or low-fat kefir. Ingredients:

sour cream (milk) – 20 g;
ground black pepper;
carrots – 2 pcs.;
tomato paste – 1 tbsp. l.;
onions – 2 heads;
granulated sugar – 1 teaspoon;
salt;
bay leaf – 1-2 pcs.

Cooking method:

Peeled vegetables will need to be chopped: carrots on a coarse grater, onions in small cubes.
Fry onion pieces in a frying pan with vegetable oil, add carrots. Fry the food until done. A few minutes before the end of cooking, pour in sour cream (milk). If you want to make the dressing more tender, cook it with cream. If the gravy comes out thick, add a little water.
Dilute the tomato paste with water. Pour the resulting substance over the vegetables.
Salt, sprinkle with pepper, seasonings, sugar. Simmer the resulting gravy for 10 minutes using a low flame.
Before the vegetable gravy for buckwheat is finally ready, add a little more sour cream.

Step-by-step cooking recipe

The buckwheat must be sorted out and washed thoroughly, then filled with cold water in a ratio of 1:2 (there should be twice as much water).
At this time, while the porridge is cooking, you should wash and peel the vegetables. Then they should be placed in a heated deep frying pan containing vegetable oil. Afterwards the vegetables should be fried.
When the liquid in the buckwheat has evaporated, you need to add it to the frying pan with the vegetables. Keep it on the fire for another 10 minutes, remembering to stir.
You need to salt the dish almost at the very end of cooking.
Turn off the heat, sprinkle the buckwheat with chopped parsley.

Buckwheat with meat gravy

If you use high-quality tomato juice, you can do without tomato paste. The juice will be required in an amount of 250 ml, then we will not need water. In our case, we will prepare buckwheat gravy with dried parsley, but you can also replace it with any other according to your taste or take fresh one.

tomato paste – 2 tbsp.,
sour cream 20% fat – 3 tbsp.,
filtered water – 250 ml,
butter – 20 g,
wheat flour – 1 tbsp.,
onion – 1 pc. average,
salt, pepper mixture, dried herbs - to taste.

We dilute the tomato paste with hot water until smooth.
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Peel the onion, finely cut into cubes or thin strips.
Melt the butter in a frying pan, sauté the onion slices until soft over medium heat.
Remove the frying pan with the onions from the stove, let it cool slightly, add the wheat flour.
Thoroughly stir the flour, butter and onion with a wooden spatula until smooth, keep on the stove for another 1-2 minutes with constant stirring.
Pour the diluted tomato paste into the oil-flour mixture in a thin stream. Mix thoroughly so that no lumps form.
Add sour cream, salt, ground pepper, parsley, turn everything together using a spatula or whisk into a homogeneous mass. At this stage, you can add a little sugar if the tomato paste turns out to be sour or you like it sweeter. Optional.
Bring the sour cream and tomato sauce to a boil over low heat with constant stirring, turn off the heat. If it turns out thick (as you like), dilute it with a small amount of boiled water, then mix thoroughly.

For cooking, instead of water, you can use any broth left over from making soup or even a bouillon cube. Sour cream and tomato sauce is ready!

It can be added to buckwheat and you don’t even need meat. Any buckwheat porridge will benefit from it.

For those with a sweet tooth

And finally, we offer a recipe that will make even small children love buckwheat porridge.

We put the cooked buckwheat porridge back on the stove and add a good piece of butter to it. When the butter has melted, add 2-3 tablespoons of honey to the porridge and mix everything well. This creamy honey sauce makes buckwheat indescribably delicious!

The video recipe will tell you how to prepare gravy for buckwheat from pork meat. Enjoy your meal!

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Meat-free gravy can transform any side dish, making it more juicy, tasty and aromatic. At the same time, this dish boasts minimal calorie content and ease of preparation. You can afford it during fasting or during a diet. There are plenty of ways to prepare gravy without meat, so that you can constantly pamper yourself and your loved ones with new light and healthy dishes.

Gravy without meat can be just as nutritious as with meat. To do this, it includes mushrooms or legumes, which contain a large amount of protein. In addition, you can use full-fat dairy products as a base for meatless gravy - then the side dish will be very satisfying.

If we are talking about a light dish, then it is better to opt for vegetable gravy without meat. It can be prepared with tomatoes, onions, carrots, bell peppers, zucchini and eggplants. All these vegetables are quite juicy, so you don’t even need to add sauce to them. But if you really want to, then cream, yogurt, sour cream, milk, tomato paste, ketchup, mayonnaise, chicken eggs, etc. are ideal for these purposes.

You can supplement the meatless gravy with hard or processed cheese, fresh or dried herbs, aromatic seasonings, roots, etc. It is enough to simmer it all in one saucepan, frying pan or slow cooker, and then pour the resulting sauce over the pre-prepared side dish. Gravy without meat can be thin or thick - it depends on the ingredients chosen, the amount of water and flour added.

Meatless gravy is used for rice, various cereals, pasta, boiled potatoes and mashed potatoes.

Gravy for buckwheat with meat

Cooking time: 10 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 43 kcal.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It is not necessary to use meat to make gravy for cereals. It can be successfully replaced by some other products:

mushrooms;
vegetables (eggplant, zucchini, onions);
legumes

Ingredients:

soy sauce – 60 g;
granulated sugar – 1 pinch;
vegetable oil – 20 g;
mushrooms – 300 g;
leeks – 2 pcs.;
ground black pepper.

The onion needs to be washed well and dried with paper towels, finely chopped.
Place the chopped vegetable in a frying pan heated with oil and fry until transparent. Add mushrooms cut into slices. Fry until done.
Then you need to add soy sauce to the mushroom sauce, add sugar and pepper. Mix all ingredients.
A simple and tasty meatless gravy with mushrooms is ready. Pour mushroom sauce over buckwheat porridge and serve.

Cooking time: 120 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal.
Purpose: for lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The gravy for buckwheat with meat makes the cereal more filling. In addition to being nutritious, the dish gains an exquisite taste and aroma. The calorie content of the product with sauce increases significantly, so it is preferable to eat it at lunchtime. People who do physical labor can eat a portion for dinner. This will restore energy and is good for your muscles.

Ingredients:

tomato paste – 75 g;
onion – 1 kg;
beef – 0.5 kg;
spices.

The prepared piece of meat must be cut into small cubes, peel the onion and chop into large half rings.
Place the beef in the pan and fry until golden brown.
Add onion to the meat and continue frying for 15 minutes.
Dilute the tomato paste a little with water and pour into the frying pan. Cover the contents of the dish with a lid and simmer for 60 minutes.
When the gravy for buckwheat with meat is almost ready, add seasonings to it.
Before serving, pour the sauce over the buckwheat. Get a tasty and aromatic dish.

Ingredients:

tomatoes – 5 pcs.
basil – 0.5 bunch
tomato paste – 3 table. spoons
zucchini – 1 pc.
garlic – 3 cloves

Dilute the tomato paste with water so that you get juice, cut the tomatoes into cubes, and grate the zucchini. Simmer everything under the lid, at the end add chopped basil and garlic.

Components:

onion – 1 pc.
mushrooms – 200 g
cream – 200 g
olive oil – 30 g
black and white pepper - a pinch
salt – 5 g
nutmeg – 0.5 teaspoon. spoons
butter – 30 g

Mix butter and olive oil, heat, fry chopped onion in this mixture, add a little salt. Cut the mushrooms into slices, add them to the onion, and fry for a few minutes. Then add cream, simmer, sprinkle with black and white pepper, and season with nutmeg.

Mushroom sauce

The most suitable sauce for buckwheat is mushroom sauce.

On a 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.

Buckwheat with meat and gravy

Required Products:

beef – 300 g
carrots – 1 pc.
white onion – 1 pc.
flour – 1 tbsp. spoon
butter – 1 tbsp. spoon
pepper and salt - 1 teaspoon
thyme – 0.5 teaspoon
chili – 5 g

Fry the meat, cut into very small cubes, in butter, add salt, pepper, chili and thyme. Then add chopped onion and grated carrots, add flour, a little water or better broth. Simmer the sauce until all ingredients are ready.

Sauce for buckwheat with cutlets

Components:

olive oil – 50 ml
garlic – 2 cloves
basil – 100 g
black olives – 50 g
cayenne pepper – 5 g
thyme – 0.5 teaspoon

https://www.youtube.com/watch?v=ytcreatorsru

We pass the basil through a meat grinder, add olive oil, olives, garlic, cayenne pepper and thyme. Beat everything until smooth. For the sake of experiment, we suggest seasoning Greek salad with this sauce.

Ingredients:

minced meat – 200 g
milk – 1 glass
dry garlic – 0.5 teaspoon
flour – 2 tbsp. spoons
pepper and salt - to taste
vegetable oil – 30 ml
basil – 1 teaspoon

Fry the minced meat in oil, add flour, salt, pepper, season with dry garlic and basil, cook for a few minutes, then pour in the milk, after boiling, simmer for 5 minutes until the desired degree of thickening.

Take:

parmesan – 100 g
milk – 1 glass
nutmeg – 1 teaspoon
flour – 1 tbsp. spoon
butter – 1 tbsp. spoon
white pepper and salt – 3-5 g

Heat the milk, add the butter, stirring constantly, add the flour, whisk until the sauce boils, then reduce the heat and add grated Parmesan, season with nutmeg, salt and white pepper, cook for a few more minutes, after this time the sauce should become homogeneous.

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 123 kcal.
Purpose: for lunch or dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

For lovers of a hearty lunch, buckwheat with cutlets is suitable. The gravy for such a dish should have a spicy taste and aroma. A variety of spices are used for this:

black pepper;
Bay leaf;
chopped garlic;
dried herbs.

Ingredients:

flour – 30 g;
sugar – 1 pinch;
onion – 1 head;
bay leaf – 1 pc.;
tomato paste – 50 g;
salt;
garlic – 1-2 cloves;
water – 200-250 ml;
spices.

Prepare cutlets according to your favorite recipe and set them aside. Boil the buckwheat.
Heat the fat released during cooking of meat, add finely diced onion. Fry until golden brown.
Add flour and mix it with the vegetable. Sauté the mixture for a short time.
Add tomato paste, spices, hot water, salt, bay leaf. Simmer the mixture of ingredients with the lid closed and set to a low flame. Time required: 10 min.
When the gravy for the buckwheat with cutlets is almost ready, add the garlic, passed through a press. Mix the dish well and remove from heat.
Pour the prepared sauce over the cutlets. Then add the dressing to the buckwheat porridge.

Minced buckwheat sauce

Ingredients:

Cooking time: 35 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 207 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

If you don't want to make cutlets, try making gravy from minced meat. It will be similar in satiety to meat, but will be digested better, since the main ingredient is crushed. When making, make sure that the sauce does not burn, then it will turn out very tasty. The recipe is universal because it can be used with any side dish: rice, pasta, potatoes.

Ingredients:

carrots – 2 pcs.;
garlic – 2 cloves;
ground black pepper;
minced meat – 0.5 kg;
tomato paste – 50 g;
basil – 2 pinches;
onion – 120 g;
salt;
vegetable oil – 60 g.

Pass the carrots through a medium grater, chop the onion into small pieces.
Place the onion in a hot frying pan and cook until translucent. Place carrots there too. Fry for another 5 minutes.
Add the minced meat to the prepared vegetables. Any type of meat product is suitable. Cook covered, stirring occasionally.
Season the minced meat with salt and pepper, add tomato paste, mix, fry for a short amount of time.
To prevent the gravy with minced buckwheat from becoming too thick, dilute it with the required volume of water. Add garlic, basil. Simmer for about 3 minutes. Pour the prepared buckwheat porridge sauce over the side dish.

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 will not seem like a bland and uninteresting dish, because you will always have recipes for delicious sauces at hand. If you want to prepare a lean dish, add vegetable or mushroom sauce to the porridge; you need to feed your guests tasty and satisfying food, then choose a nutritious sauce with meat. Bon appetit!

For many people, buckwheat is one of their favorite foods. It is consumed steamed, boiled, fried. And if you cook it with any other ingredient, the porridge turns out much tastier.

Chicken sauce for buckwheat

Cooking time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 80 kcal.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The sauce, one of the components of which is chicken pieces, is considered one of the easiest to make. Even an inexperienced housewife can make such a dressing for boiled buckwheat seeds. To bind the ingredients, be sure to add flour. The more it is, the thicker the consistency of the sauce. Adding water will help make it a little thinner.

Ingredients:

onion – 1 head;
salt;
flour – 1 tbsp. l.;
carrots – 1 pc.;
chicken fillet – 0.4 kg;
spices.

The chicken should be cut into pieces and fried in vegetable oil.
Place the onion and carrots inside the frying pan and sauté for about 5 minutes.
The next step on how to make the sauce is to combine the chicken and fry it with flour.
Transfer the mixture to a saucepan, add water or broth so that the liquid covers the meat ingredient. Simmer the delicious gravy for 15 minutes.
When the gravy for buckwheat with chicken is ready, leave it to steep a little.

Classic tomato sauce

Cooking time:

40 minutes

Number of servings:

Ingredients:

Tomato paste (juice) - 1 tbsp. l.
Onion - 1 pc.
Carrots - 1 pc.
Vegetable oil (sunflower, corn) - 2 tbsp. l.
Cream (20%) - 1 tbsp. l.
Water -1 glass
Sugar - a pinch
Salt - to taste
Spices - optional

Preparation:

Wash and peel the onions and carrots.
Cut the onion into not very small cubes.
Cut the carrots into strips or grate them on a coarse grater.
Pour a little vegetable oil into the pan and fry the onion first, then add the carrots.
When the vegetables acquire a beautiful golden color, add the tomato and water. Mix well and simmer the sauce over low heat for at least 10-15 minutes.
As soon as the gravy begins to thicken, add salt, sugar and any spices. Mix well again, reduce heat and bring to a boil.
Pour cream or milk into the sauce, bring the mixture to a boil and remove from heat.

Tomato sauce for buckwheat without meat is considered classic, as it goes well with any dish made from this grain. It can be cooked all year round, even when there are no fresh vegetables on hand. All products can be easily replaced with identical ones: pasta - chopped tomatoes, cream - sour cream or milk. If you don't have onions or carrots, you can use dried mixtures.

A delicious meatless gravy for buckwheat can be used not only for side dishes, but also for ready-made dishes made from this grain. Tomato sauce is ideal for buckwheat pancakes and buckwheat flour pies.
The vegetable gravy recipe can be used as a base for preparing sauce with mushrooms and meat.
Instead of water, you can use meat broth; to do this, boil lean beef.
There are two simple ways to make tomato gravy thicker and more flavorful: you can add a little fried wheat flour or starch diluted in water.

If meat dishes have already been prepared for the buckwheat side dish: cutlets, chops or steak, then tomato sauce is best suited.
A delicious gravy for buckwheat, which is prepared without adding meat, can be stored in the refrigerator for several days. Before preparing the side dish, it will be enough to simply heat it in a saucepan or frying pan.

Our article today will be structured as a collection of a large number of recipes under the general title: “Buckwheat Gravy.” However, first I would like to remind our readers how to properly cook buckwheat itself.

Dietary gravy for buckwheat

Cooking time: 45 minutes.
Number of servings: 3-4 persons.
Calorie content of the dish: 34 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: easy.

You can safely include vegetables in your diet gravy without fear of spoiling your figure:

zucchini;
tomatoes;
eggplant;
carrot;
Bell pepper.

Ingredients:

bell pepper – 1 pc.;
tomato paste – 2 tbsp. l.;
eggplant – 1 pc.;
onion greens – 1 bunch;
zucchini – 1 pc.;
vegetable oil – 50 g;
onion – 1 pc.;
salt;
tomatoes – 2 pcs.;
sour cream – 2 tbsp. l.

The first step in preparing a dish is preparing the vegetables. They need to be washed well and dried. Cut the onion head into semicircles. Divide the bell pepper into small strips. Place ingredients to fry in a frying pan. Using a low flame, cook for about 7 minutes.
Divide the washed tomatoes, eggplant and zucchini into cubes and place in a frying pan with onions and peppers. Salt the ingredients and mix. Simmer under the lid closed for 15 minutes.
The next step in how to make gravy is to create the sauce. To do this, mix sour cream with tomato paste, adding a little water.
Pour the resulting mixture over the vegetables that were stewed in a frying pan. Connect the ingredients together using a spoon. Simmer the dietary gravy for buckwheat until cooked. When there is little time left until the end, add chopped herbs.