I must say, this is one of my childhood favorites. Each time my mother cooked the buckwheat and white sauce I rejoiced, as it tasted exactly as the one we had in kindergarten.
First, cook the meat (chicken or rabbit) by boiling.
Make the white sauce, you’ll need to sauté the chopped onion and sprinkle one tablespoon of flour over.
After slightly frying the flour, add milk and stir continuously.
Add the meat to the sauce and stew for a few minutes covered with a lid.
0 servings