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.
1
Chop the onion, slice the carrot. Fry.
- Onion: 50 g
- Carrot: 75 g
2
Fry the minced meat.
- 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.
- 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.