Prepare the ingredients. Buckwheat rinse well. NOTE: For convenience, I initially divide the buckwheat 100g. (0.5 stack.) in bowls and washed each portion separately. Because when the buckwheat is already wet, it is problematic to divide into portions.

To prepare the broth. I brew meat bouillon cube (half cube at 900-1200 ml).

Meat wash, dry and cut into small cubes.

Carrots grate on a coarse grater. The bow is not cut finely, but a little less than a quarter - roughly the same as in the photo. (But then, of course, to your taste)

The meat is fried on more than medium heat, season with salt and pepper. After put the meat in the pots.

Onions and carrots fried in vegetable oil until zolotisty. After also spread out the vegetables in the pot over the meat. Add salt (about a little less than half teaspoon in each pot), add pepper and put into each pot by Laurel leaf.

Next, put the buckwheat in the pot and pour into each 200 ml of the broth and 100 ml. of water is in the case if your family, like mine like crumbly buckwheat) otherwise to buckwheat crumbly, in each pot you need to pour 150 ml of broth and 50 ml of water. In principle, not to bother, it is possible initially to mix the soup with water and pour them in the pot 300, or 200 ml.

Pots cover with lids and put in a preheated 180 gr. the oven bake for 35-40 minutes. After baking to give buckwheat another 10 minutes to relax in the pots, and put on plates. Bon appetit! NOTE: If you cook crumbly buckwheat, cooking time may need to cut down to 30 minutes, so the first time should check out buckwheat for readiness after this time.)