Boyar-Style Buckwheat Porridge

Ingredients

1 cup buckwheat

1 onion

400 g mushrooms

3 eggs

200 g smoked chicken breast

Salt to taste

Herbs to taste

Rinse the buckwheat, add 2 cups of cold water, and cook over low heat until the liquid evaporates. Finely chop the onion and fry until golden brown. Cut the brisket into strips and add to the onion, lightly frying. Next, add the mushrooms and fry for a couple of minutes.

When the buckwheat is cooked, add the fried mixture and salt to taste. Cut the hard-boiled eggs into strips, finely chop the herbs, add to the porridge, and stir.

 Cover and let steep for 20-30 minutes. Serve with sour cream and fresh vegetables.

Enjoy!