Buckwheat with mushrooms and stew
4 servings
25 minutes
Buckwheat with mushrooms and stew is a simple yet incredibly delicious dish of Russian cuisine that warms the soul and fills the home with cozy aromas. Historically, buckwheat was a staple in the peasant diet due to its nutritional value and availability, and its combination with mushrooms and stew turned it into a true culinary masterpiece. Tender mushrooms infused with the aroma of sautéed onions create a harmonious blend with fluffy buckwheat, while the stew adds richness and depth of flavor. This dish is perfect for a hearty lunch or dinner, especially on cool days when you crave something simple yet deeply comforting. It is served with fragrant fresh dill that adds freshness and lightness to the taste. Buckwheat with mushrooms and stew is a true embodiment of the traditions and coziness of Russian cuisine.
1
Pour 600 ml of water over the buckwheat, add salt, and cook for 15-20 minutes until ready.
- Buckwheat groats: 300 g
- Salt: to taste
2
Peel and slice the onion into half-rings. Slice the mushrooms. Heat vegetable oil in a pan and sauté the onion for 5-7 minutes, stirring. Add the mushrooms to the pan, season with salt and pepper, and fry together for 15 minutes until the mushrooms are cooked.
- Onion: 0.5 piece
- Fresh forest mushrooms: 300 g
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
When the mushrooms are ready, add the canned meat and buckwheat, mix well. Serve the buckwheat on plates and garnish with dill.
- Stew: 1 jar
- Buckwheat groats: 300 g
- Dill: 3 sprigs