Ancient ethnic Ukrainian traditional dish Teterya (Teteria) or Ryabko (Riabko) was very popular especially during Cossaсks Age, but at the beggining of the XX century it came out of use.
Teterya is easy to prepare, tasty and nutritious. Its name came from yellow and light brown colour of the ingredients. On holidays Teterya was made on meat or fish broth. To ready dish was added mashed garlic, bacon, onion roast in oil or animal fat, green dill. In the traditional recipe the buckwheat flour and millet are taken, sometimes some homemade kvass is added.
There is a varient to add warm water to buckwheat and put it in warm place while it turn sour. Then cook it as in the recipe.
Teterya (Teteria) or Ryabko (Riabko) is very good with Shpundra or Mushroom Gravy
Teterya (Teteria) or Ryabko (Riabko)
it is better to take hot water or meat (fish) broth for cooking millet
sometimes some some homemade kvass is added during prepering (50 ml)
it is also possible to add warm water to buckwheat and put it in warm place while it turn sour and then cook it as in the recipe
add mashed garlic, bacon, onion roast in oil or animal fat, green dill to ready dish
Nutrition facts: Calories: 120 kcal/100g ; Fat: 5 grams; Known since: Cossacks Age ;
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Millet wash, add two cups of water and cook in a closed pot over low heat after boiling ~ 25 min.
Add two cups of water to buckwheat flour, mix.
To the cooked millet in a pot add the buckwheat dough, stir, cover the pot and cook on low heat for another ~ 15 min.
Add to cooked Teteria oil and serve as a separate dish or as a side dish with Shpundra, fresh and stewed vegetables, herbs, meat, fish