Merchant's buckwheat
4 servings
40 minutes
Buckwheat is our constant companion in times of global cataclysms. The most popular folk diet is called: "Sit on buckwheat". Another thing is that sooner or later everything gets boring, all the truffles in the world, and buckwheat even more so. To avoid monotony, you can cook buckwheat merchant's style - with juicy ruddy pork, fried vegetables and greens. If you have a heavy thick-walled saucepan at hand, in which buckwheat groats soften, but do not burn, it will be absolutely wonderful.
1
Prepare all the ingredients.
2
Roast the buckwheat in a dry pan for 2-3 minutes until it starts to crackle slightly and the smell of buckwheat appears. Then transfer it to a clean container.
- Buckwheat groats: 280 g
3
Cut the meat into small cubes about one centimeter on each side.
- Pork: 300 g
4
In the same pan, heat vegetable oil and fry the meat until golden brown. Transfer to a clean dish.
- Vegetable oil: 40 ml
- Pork: 300 g
5
Chop the onion and carrot, sauté in the pan where the meat was cooked, first the onion until golden.
- Onion: 1 head
- Carrot: 1 piece
6
Then add the carrot and fry for another 3-4 minutes.
- Carrot: 1 piece
7
Add tomato paste, fry while stirring actively for 1 minute. Then add finely chopped garlic and fry for another 30 seconds.
- Tomato paste: 30 g
- Garlic: 1 clove
8
Pour in water, add meat and buckwheat, salt it, cover with a lid and simmer on low heat for 20-25 minutes until the buckwheat is cooked.
- Water: 700 ml
- Pork: 300 g
- Buckwheat groats: 280 g
- Salt: to taste
9
Chop parsley and dill finely.
- Parsley: 20 g
- Dill: 20 g
10
If needed, salt the cooked buckwheat, add pepper to taste, mix in chopped herbs and stir.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
- Dill: 20 g
11
Serve immediately.
