Buckwheat porridge with minced meat in pots

4 servings

90 minutes

Buckwheat porridge with minced meat in pots is a cozy dish of Russian cuisine that embodies the traditions of the home hearth. Buckwheat, rich in nutty flavor, harmoniously combines with juicy meat filling to create a rich, nutritious taste. Onions and carrots add a light sweetness, while baking in clay pots makes the texture tender and aromatic. Historically, buckwheat porridge was a symbol of prosperity and health; it was eaten by both commoners and nobility. This dish is especially convenient to prepare in cold weather: its warming effect fills the home with coziness. It pairs perfectly with pickled cucumbers or fresh herbs, and the oven-baked format preserves all the juices and flavor nuances of the ingredients, making each bite a delight.

Energy value per serving

• Calories: 471.1
• Proteins: 28.9g
• Fats: 20.2g
• Carbohydrates: 43.8g

Ingredients

• Buckwheat groats: 1 glass
• Ground meat: 500 g
• Onion: 50 g
• Carrot: 75 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the onion, slice the carrot. Fry.

   Required ingredients:

   • Onion: 50 g
   • Carrot: 75 g

2. Fry the minced meat.

   Required ingredients:

   • Ground meat: 500 g

3. Rinse the buckwheat, mix the ingredients, and place them in pots. I ended up with enough for 4 small pots.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Ground meat: 500 g
   • Onion: 50 g
   • Carrot: 75 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour boiling water so that it slightly covers the top.

5. Close the pots and place them in a cold oven (to prevent the pots from cracking). Set the oven to 200 degrees and leave for 1 hour.

6. After cooking, turn off the heat and leave to cool in the oven.