Finely chop the onion and fry in vegetable oil until transparent, then add the chopped pepper and tomatoes. Simmer for 2-3 minutes.

Heart cut into pieces and add to vegetables. Season with salt and pepper, add the mustard seeds, coriander and pepper, mix well. Simmer 10 minutes over medium heat, then pour tomato juice and water, so that the water covered the meat 4 inches. Add Bay leaf and simmer for about 45 minutes. During this time, cook the buckwheat. After 45 minutes, if necessary, to salt, add 0,5 stack. water and to extinguish 15 minutes. Serve with buckwheat. BON APPETIT!