- Cooking time:20 minutes
- Flow temperature:Hot dish
- Processing Type:Extinguishing
Beat the raw egg lightly and mix with buckwheat.
In a large, tall frying pan, heat the butter and olive oil, add the chopped onion and fry over medium heat until golden brown. Pour the buckwheat, fry for a minute, then add salt and pour in the broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes, until porridge is ready. Do not forget to stir the dish.
Serve porridge as a side dish for meat or fish dishes, or separately, sprinkle profusely with fresh dill.
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