Buckwheat with stew
4 servings
25 minutes
Buckwheat with stew is a hearty and simple dish that warms the soul and recalls outdoor adventures. It has roots in Russian cuisine, where buckwheat is considered an important food product. In this recipe, the buckwheat is first roasted in a dry pan to release its rich nutty aroma, then boiled until soft, seasoned with butter, and mixed with stew for juiciness and rich flavor. Spicy Korean-style carrots add a tangy note, while a blend of ground peppers deepens the taste. This versatile dish is perfect for a cozy family dinner or a meal outdoors. It is served with a parsley leaf that refreshes and decorates the final presentation.
1
Place the buckwheat on a dry hot pan.
- Buckwheat groats: 2 glasss
2
Stir constantly over high heat until the aroma of buckwheat appears (3-4 minutes).
3
Pour into a deep pot and cover with boiling water.
- Water: 4 glasss
4
Add salt. Set to medium heat and cook for 12 minutes.
- Sea salt: to taste
5
After 12 minutes, cover with a lid and cook for another 5 minutes.
6
Then remove from heat, add butter, and set aside, covering again.
- Butter: 2 pieces
7
Meanwhile, heat a deep pan without oil. Add the stew.
- Stew: 330 g
8
After 2 minutes, add the pepper mixture and stir. Lower the heat slightly.
- Ground pepper mix: 1 teaspoon
9
After another 3 minutes, reduce the heat to medium, add buckwheat and stir. Add salt. Fry for another 3 minutes, stirring occasionally.
- Buckwheat groats: 2 glasss
- Sea salt: to taste
10
Then remove from heat and add chopped carrots.
- Korean style carrots: 200 g
11
Mix well, transfer to a deep dish, and serve garnished with a parsley leaf.