Buckwheat porridge with meat
My mother-in-law taught me how to cook buckwheat this way, for which I thank her very much. And for many years now, this dish has regularly appeared on our table. The undoubted advantage of buckwheat porridge with meat is that it is prepared quickly and easily, but it turns out very nutritious.
Adjust servings in the full version
Rinse the buckwheat. Pour into the pan in which you will cook, add water, salt, cover with a lid and place on medium heat.
Meanwhile, prepare the minced meat. In a frying pan with a small amount of vegetable oil, fry the minced meat and finely chopped onion. Until light golden. Add a little water, no more than half a glass, and simmer for 5-10 minutes. Add salt and pepper to taste.
The buckwheat is almost ready at this point. Place the minced meat and onions into the pan. Mix. Cover with a tight lid. Place the pan on the lowest heat and leave the porridge to steam. If there is no water left in the pan, you need to add literally a third of a glass.
Leave the porridge to soak in meat juices for 20 minutes. The porridge turns out crumbly, boiled, very tasty and aromatic.