Buckwheat on-kupecheski

Description

Buckwheat porridge with meat cooked in the old days - a full, delicious dish! Hot, flavorful, satisfying, piping hot!

Ingredients

Pork

300 g
Buckwheat

2 cup
Onion

1 piece
Carrots

1 piece
Pepper

0.5 piece
Tomato sauce

3 Tbsp
Salt

1 tsp
The mixture of peppers
Greens

Cooking

Our original products

Separable meat fat, cut it into small pieces and fry in a hot pan until Golden brown (if pork is lean, you can use grease or any oil)

Like this)

Then add the chopped meat into too small pieces to be cut is not necessary, approximately cubes of about 4 cm, yet the merchant dish)), fry it until light brown colour.

Vegetables cut into small strips and add to meat, salt, pepper to taste

Add tomato sauce

Pour a little water and stew under a lid for 5-10 minutes, then fall asleep buckwheat, add more water enough to about a finger close buckwheat, and tormented over medium heat 20-25 minutes (if you have a small pan, then meat with vegetables, you need to shift in a saucepan with a thick bottom, and there continue cooking porridge)

Mess off and let stand another 15 minutes. All mouth-watering and delicious porridge on-kupecheski is ready!

Can be served in pots

But you can on a platter, sprinkle with herbs

Buckwheat unground from Mistral crumbly and delicious) Bon appetit!

We have in Siberia is a beautiful Indian summer and when the porridge was ready and the aroma floated around the house in my imagination drew such a picture: a huge merchant yard, summer gazebo in the garden, in the middle of the huge oak table where the family gathered to enjoy this cereal. And I, too, wanted to feel it, and I with a pot, a spoon and a camera, ran to his garden, where still bloomed last flowers)

But unfortunately, I'm not a writer and therefore the story is about this mess I found on Ineta)

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