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:
- Rinse buckwheat. Grease a frying pan with butter (you can even butter it) and pour the cereal there, dry it over medium heat.
- Grate carrots, chop onions (this can be done while “drying” buckwheat). Fry in vegetable oil until golden brown.
- Next, add the minced meat, breaking the lumps.
- 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)
- Put buckwheat with meat and vegetables.
- Pour boiling water over so that the buckwheat is slightly covered with water. Salt.
- 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.
- 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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