Buckwheat with beets, chicken hearts and fillets
3 servings
45 minutes
Buckwheat with beetroot, chicken hearts, and fillet is a vibrant and rich dish of Russian cuisine that combines tenderness and nutrition. Buckwheat groats, known for their health benefits and rich nutty flavor, harmoniously blend with soft chicken hearts and juicy chicken fillet. Beetroot adds pleasant sweetness and a rich color to the dish, while pine nuts provide a delicate crunch. Onions and carrots sautéed to golden reveal the depth of flavor. Historically, buckwheat was a staple in Russian cuisine known for its nutritional value and versatility. This dish can be served as a standalone or as a side dish. It warms, satisfies, and offers cozy gastronomic experiences, making it perfect for a family dinner.
1
Cook buckwheat.
- Buckwheat groats: 500 g
2
Fry chicken hearts and chicken fillet cut into small pieces in vegetable oil. Fry onion and carrot separately.
- Chicken hearts: 500 g
- Chicken breast fillet: 200 g
- Onion: 2 pieces
- Carrot: 2 pieces
3
Boil the beetroot and grate it, adding pine nuts. Mix everything and heat in the microwave, pan, or oven before serving.
- Beetroot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
