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Buckwheat with meat and vegetables

  • Nutrition Facts
  • Calories: 121
  • Protein: 6
  • Fats: 6,5
  • Carbohydrates: 10

    And here we are again. We are glad that you are with us and today we offer a simple and tasty lunch option - this is buckwheat with meat and vegetables. Surely we all remember this dish from childhood. Grandmother always had in store delicious porridge with meat, stewed in the oven. So today we decided to revive the traditions and cook a group with meat and vegetables in the oven, and not corny on the stove, as many are used to. In the meantime, not a lot of history and interesting facts without which none of our reviews can do;

    History of the dish

    According to an authoritative source, Pokhlebkin's cookbook, buckwheat porridge is considered the second most important dish in Russia, after perhaps cabbage soup. Remember, after all, the famous proverb about cabbage soup and porridge, which are our food. And in his book, buckwheat is called the symbol of Russian diversity, because it easily combined cheapness, excellent taste and, of course, ease of preparation.

    And, by the way, if we turn to the culinary traditions of other countries of the world, you will find buckwheat mainly among the Slavic peoples: Ukrainians, Belarusians, Russians. In Western Europe, buckwheat is sold only in pharmacies, because it is considered not just food, but even medicine and the basis of dietary nutrition. In general, it is good for everyone, and if it turns out also tasty, it will be generally super. It is for this that we offer our recipe and believe me, buckwheat with meat and vegetables will be truly “fly away”.


    • Buckwheat - 200 g
    • Meat (I have pork) - 400 g
    • Carrot - 1 pc.
    • Onion - 1 pc.
    • Salt - 1 tsp
    • Spices for meat - 1 tsp
    • Water - 300 ml
    • Vegetable oil -4 tbsp.
    • For submission:
    • Fresh parsley - to taste
    • Pots with a volume of 450 ml - 2 pcs.


    1. Prepare the ingredients. We clean and wash the vegetables. We will sort out the buckwheat and wash it.

      First, prepare the products: vegetables, meat and buckwheat

    2. Finely chop the onion, grate the carrots on a coarse grater.

      Smaller cut the onion and rub the carrot

    3. In a frying pan, heat the vegetable oil and fry the onion and carrot until soft.

      Fry the onion and carrot in hot vegetable oil

    4. Cut the meat into small pieces.

      Cut meat into pieces

    5. Add meat to vegetables, add salt and spices, fry everything together over medium heat for 10 minutes, stirring occasionally.

      Pour the meat to the fried vegetables and fry for about 10 minutes, stirring all the time

    6. Arrange meat and vegetables in pots, distributing evenly.

      Now we separate the meat and vegetables into pots

    7. Spread buckwheat on top and fill with water. We put it in the oven, turn on the heat to 180 degrees, after 50-60 minutes it will be ready.

      Put buckwheat on top of the filling and fill the pots with water. Cooking porridge at 180 degrees for about an hour

    8. We spread the finished buckwheat with meat on portioned plates, add finely chopped parsley to each to taste and serve.

      Put the finished porridge on plates and serve to the table

    The benefits of the dish

    The word buckwheat alone makes the dish useful. It doesn’t matter if it’s buckwheat with meat and vegetables in a pan or buckwheat with meat and vegetables in a slow cooker, or maybe even buckwheat with vegetables and without meat - it’s still healthy and very tasty. Do you like buckwheat, what do you cook from it, what are your favorite dishes? Tell us about your experience and let's try to cook something together. We promise it will be fun. Your HozOboz!

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