Molochna Hrechka z Yagodamy (Creamy Buckwheat with Berries)
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Main
Breakfast
Eastern Europe
Medium
Did you know?
Buckwheat porridge is often one of the first hot breakfasts children learn to recognise in Eastern European kitchens.
Method
Rinse the buckwheat under cold water.
Add buckwheat, milk, and a pinch of salt to a saucepan.
Bring to a gentle simmer and cook over low heat, stirring occasionally, until the buckwheat is tender and creamy.
Stir in butter.
Spoon into bowls and top with fresh berries and honey.
Serve warm immediately.
Nutrition per serving
400
kcal
14
g protein
39
g carbs
21
g fat
Approximate values, not medical advice.
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Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.