Merchant-style buckwheat with meat
4 servings
35 minutes
Buckwheat with meat in the merchant style is a hearty and aromatic dish of Russian cuisine that has long been prepared by merchants who valued simple yet nutritious meals. Tender pieces of meat fried to a golden crust combine with crumbly buckwheat that absorbs the rich flavors of meat and spices. A light aroma of paprika and nutmeg adds sophistication to the dish, while butter finishes it off with creaminess. This versatile dish is perfect for both family dinners and festive gatherings. It requires no complex ingredients and is cooked in one pot, making it especially convenient. Buckwheat with meat in the merchant style symbolizes Russian hospitality, coziness, and simplicity, allowing one to enjoy a harmony of flavors.
1
We cut the meat into pieces. Pork is suitable for this dish.
- Meat: 300 g
2
Fry the meat until golden brown.
- Meat: 300 g
3
Dice the onion and add it to the meat.
- Onion: 1 head
4
Slightly salt the meat.
- Salt: to taste
5
Meat should be fried in a pot, as we will also cook buckwheat in it.
6
After the meat browns, add the washed buckwheat.
- Buckwheat groats: 1 glass
7
Pour in water. I write 2 cups, but I add water by eye so that the grains are covered with water by about 2 centimeters.
- Water: 2 glasss
8
Cook everything together until the buckwheat is ready. It usually takes about 20-25 minutes. 10 minutes before the meat is done, add a bit more salt, pepper, and various spices (I add paprika, nutmeg, parsley) and butter.
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
- Butter: 50 g
