- 80 gr raw buckwheat
- 6 medium sized tomatoes, grated
- 1 tablespoon of tomato paste
- 1 tablespoon of olive oil
- 200 ml can of light milk
- 1.5 teaspoons of salt
- 60 grams of light cheddar
Procedure
Buckwheat is boiled in a bowl until it starts to open slightly. It is then removed from the stove and filtered. Tomato paste and grated tomatoes are cooked in olive oil in a separate place, filtered buckwheat is added, and cooked a little. Add milk and cook by stirring, add water. After cooking, optionally it is served by grating light cheddar on it.
Bon appetite