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Buckwheat with meat in a cauldron: recipes

Buckwheat can be attributed to the original Russian dishes. It is customary to cook it friable, on water, and serve with butter or milk. Let's try to cook buckwheat with meat in a cauldron using the most common ingredients.

With beef

To cook buckwheat with meat in a cauldron, you need to take:

  • 300 g of beef;
  • 150 g of buckwheat;
  • 100 g carrots;
  • one onion;
  • vegetable oil;
  • butter;
  • salt;
  • pepper.
Buckwheat recipe with meat in a cauldron

How to cook:

  1. Pour vegetable oil into a cauldron and put on fire.
  2. Chop the onion, send to the cauldron and fry for about 7 minutes.
  3. Cut the beef (in blocks or cubes), put in a cauldron, fry until half ready.
  4. Cut the carrots into strips, put in meat, mix, add a glass of water and cook until boiling. How to boil, salt and pepper, cover and cook until the meat is ready.
  5. Fry the buckwheat in a pan in butter for about 10 minutes and stir constantly.
  6. Transfer the buckwheat to the cauldron, level it, add water so that it is 1 cm higher than the porridge. Cook until the liquid boils. Do not cover with a lid.
  7. In the porridge, make holes and cover with a lid. Buckwheat with meat in a cauldron will be cooked on low heat for about half an hour.
  8. Mix porridge with beef, let stand a little and you can eat.

With turkey

What do you need:

  • 0.5 kg turkey fillet;
  • two glasses of buckwheat;
  • two onions;
  • two carrots;
  • four glasses of boiling water;
  • four tablespoons of vegetable oil;
  • pepper and salt.
Cooking Buckwheat Porridge

How to cook buckwheat with meat in a cauldron:

  1. Pour vegetable oil into a cauldron and heat.
  2. Cut the turkey fillet into small pieces, put in a cauldron and fry until a ruddy crust forms.
  3. Cut onion into rings, put in a cauldron and fry until it becomes soft.
  4. Grate the carrots, put in meat with onions, simmer for about five minutes, then salt, add pepper and mix.
  5. Put prepared buckwheat in a cauldron, add water, add salt if necessary and cook over high heat until it boils.
  6. When it boils, boil a little so that the water is absorbed into the grits, make the smallest fire, close tightly and simmer for about 20 minutes.
  7. Extinguish the fire, leave buckwheat with meat under the lid for 15 minutes.

Remove the lid from the cauldron, gently mix the contents and place in plates.

Buckwheat pilaf with pork

Another recipe for buckwheat with meat. In a cauldron, pilaf is usually cooked, and we will do the same, however, this time there will be no rice.

What do you need:

  • four pork ribs;
  • diced pork tenderloin;
  • onion half rings;
  • carrot cubes;
  • buckwheat grain;
  • vegetable oil;
  • salt, pepper, zira.

Products are taken by eye. It should be noted that buckwheat does not swell much, so it needs to be taken twice as much as carrots and meat. For example, a pound of cereal will require 250 grams of carrots and 250 grams of meat.

Meat in a cauldron

How to cook buckwheat with meat in a cauldron:

  1. Fry the pork ribs in vegetable oil in a cauldron until a brown crust appears.
  2. Remove the ribs, put onion in a cauldron and fry it until golden.
  3. Put slices of pork tenderloin to the onion, reduce heat, fry until almost ready. Add salt, pepper and zira.
  4. Put carrots in a cauldron, fry and add water - enough to stew meat. Unlike rice, buckwheat should not be saturated with the smell of onions, carrots and meat, it should retain its flavor.
  5. Buckwheat should be washed and put on a dry frying pan. Turn on the fire above average and ignite the cereal with continuous stirring. When it dries, it begins to crackle, and the room is filled with its aroma, you can remove it from the stove.
  6. Put the ribs on top of the carrots, put buckwheat on them and salt it. Ribs separate buckwheat from zirvak so that it does not convey its taste to it.
  7. Pour water into a cauldron (per 0.5 kg of cereal - 1 liter), close it with a lid and cook buckwheat for about 30 minutes on low heat. The longer it cooks, the pilaf will turn out tastier.
  8. Open the cauldron, form a slide from buckwheat, make a hole at the top point and put a piece of butter (it is best to take ghee). Cover the cauldron with a lid and leave for ten minutes until the butter has melted.

Buckwheat pilaf is ready. Even those who do not recognize this grits will like it.

To summarize

To cook buckwheat with meat in a cauldron, you do not need special skills and cooking experience. You can take any meat: pork, beef, lamb, poultry. And do not abuse seasonings when it comes to buckwheat. Its delicate taste and aroma should be felt in the dish.

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