Buckwheat with squash in a pot
2 servings
45 minutes
Buckwheat with patissons in a pot is a fragrant dish of Russian cuisine that combines the tenderness of baked vegetables and the rich flavor of minced meat. Buckwheat groats soaked in meat broth acquire softness and a special depth of taste, while patissons add a light freshness and sweet undertone. This dish is historically linked to the tradition of cooking in clay pots, making it particularly cozy and homely. Baked in the oven, buckwheat perfectly retains its texture, and spices enhance its natural aroma. The dish is suitable for both everyday dinners and festive feasts. Garnished with fresh parsley, it not only pleases the eye but also adds an extra note of freshness. Served hot, best with homemade bread or sour cream.
1
Prepare the vegetables. For this, chop the onion and lightly fry it in vegetable oil, add grated carrot, fry a little, then add diced patisson, season with pepper, fry, cover with a lid, and simmer for 10-15 minutes (depending on the age of the patisson).
- Onion: 1 piece
- Carrot: 1 piece
- Pattypan squash: 1 piece
- Spices: to taste
- Vegetable oil: to taste
2
Sauté the minced meat in vegetable oil, add spices. Cut the sausage (in any shape) and add it to the minced meat, sauté.
- Mince: 300 g
- Spices: to taste
- Sausages (wieners): 1 piece
3
First, layer vegetables at the bottom of the pot, then add minced meat, and top with rinsed buckwheat. Pour salted broth over everything (since nothing was salted before) so that the buckwheat is covered by half a centimeter, cover with a lid, and place in the oven for 15 minutes at 180 degrees. Then remove, carefully mix everything, and bake for another 30 minutes at the same temperature.
- Onion: 1 piece
- Carrot: 1 piece
- Pattypan squash: 1 piece
- Mince: 300 g
- Sausages (wieners): 1 piece
- Buckwheat groats: 200 g
- Meat broth: 2 glasss
4
If the buckwheat is cooked, then the dish is ready. Garnish with parsley leaves on top.
- Parsley: 2 stems
