Description
If you have a long road, or a trip for a few days camping in the woods, or for some reason you need to have at hand a ready-made dish from the series "Rathel and ate it" - then think about this mess!
Ingredients
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Buckwheat
1.5 cup
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Meat
500 g
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Onion
1 piece
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Carrots
1 piece
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Vegetable oil
3 Tbsp
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Water
1.5 l
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Bay leaf
-
Black pepper
-
Salt
Cooking
I cooked this dish of unground buckwheat "Mistral"
Pork cut into thin strips. If you have fat cut off it (it will come in handy for frying the onions and carrots)
In a saucepan, add the chopped meat, add 1 Cup of water and simmer on very low heat for about 1.5 hours. Do not salt the meat so that it better potosinos.
Onions and carrots lightly fry in butter or fat, removed from the meat, and add to the pan with the meat. There add the garlic, passed through press
Add salt, buckwheat and pour in 3 cups of water. Turn up the heat once the water boils, reduce it to low and cook buckwheat with meat for about 20 minutes.
Meanwhile, wash and sterilize jars and lids. I sterilize banks in the oven, boil the lids. At the bottom of each jar, place 1 Bay leaf and a few peppercorns
Lay the porridge with meat in jars, not reaching 1 cm to the top. Pour contents of the jar with boiling water so that the water was flush with the mess. Place the jars in the oven, turn to 150 degrees, and sterilize the finished pudding in jars For 15-20 minutes in a half-liter cans of it in about 15 minutes.
Banks tighten boiled lids and, without turning, wrap up in a blanket or Terry sheets until cool. Stored at room temperature up to 2 weeks or in the refrigerator for up to 2 months. For longer storage, in my opinion, you need a autoclave.
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