Ingredients:
200 g buckwheat
1-2 tbsp olive oil
1 pk onion
1-2 tbsp oregano and thyme (mix of herbs)
1 sprig of rosemary
1-2 tbsp chives
170-200 g Machland sauerkraut
170-200 g Machland beetroot cubes
2 tbsp horseradish grated
1 tsp ground cumin
salt
Procedure:
Put the buckwheat in a pot, add salt, pour hot water and cook until soft. After cooking, drain the water and let cool. Pour olive oil into a pan, add finely chopped onion and fry until golden brown. Prepare a mixture of herbs - finely chop the oregano and thyme (the ratio is entirely discretionary) and rosemary. Transfer the cooked buckwheat to a deeper bowl, add the fried onions, sauerkraut, salted and drained beetroot. Sprinkle in the prepared herb mixture, horseradish and caraway seeds. Mix everything thoroughly. Ready to serve. Suitable as a side dish with meat, but also on its own.
