Buckwheat in a Merchant’s Way

by Editorial Staff

Buckwheat “Will there be an additive?” If you’ve never tried this version of buckwheat, head to the kitchen! Merchant-style buckwheat with minced meat – tasty, healthy, and fast.

Cook: 1 hour

Servings: 7

Ingredients

Buckwheat – 1 glass
Minced meat – 300 g
Bulb onions – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Tomato paste – 2 tablespoon
Sunflower oil – 20 g
Salt to taste

Directions:

  1. Rinse buckwheat. Grease a frying pan with butter (you can even butter it) and pour the cereal there, dry it over medium heat.
  2. Grate carrots, chop onions (this can be done while “drying” buckwheat). Fry in vegetable oil until golden brown.
  3. Next, add the minced meat, breaking the lumps.
  4. And at the end add tomato paste (or chopped tomatoes WITHOUT the skin). To stir thoroughly. And fry over medium heat for 5 minutes (until the minced meat darkens)
  5. Put buckwheat with meat and vegetables.
  6. Pour boiling water over so that the buckwheat is slightly covered with water. Salt.
  7. Simmer buckwheat like a merchant over low heat under a lid until the water evaporates. If the buckwheat is not ready yet, add some more water, repeat the steps.
  8. Add finely chopped garlic (or use a garlic dish) to the finished buckwheat in a merchant’s way, mix. You can add black pepper and bay leaves.

Serve buckwheat like a merchant hot.

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