Buckwheat porridge on the kupecheski

Buckwheat porridge with meat, cooked according to old Russian recipe - delicious alternative to any pilaf.

Products for cooking buckwheat porridge for kupecheski

350-400 grams of pork, cut into large pieces (up to 3 cm)
1 onion
1 carrot
half a red pepper (optional)
1 tbsp. fat (lard, ghee, butter)
2 tbsp. not acute ketchup. You can add the tomato paste.
1 bouillon cube
200-gram cup of buckwheat
salt and pepper
a couple of sprigs of dill (optional)

How to cook buckwheat with meat on the kupecheski:

The amount of meat and buckwheat define yourself. Keep in mind that porridge is 2.5 times more than take groats and meat, in contrast, little Ujar.
Buckwheat wash out and scatter on a paper towel. Choose black beans.

We fry the meat in fat until light ruddy, salt and pepper. Add finely the chopped onion, pepper and grated carrot. Add ketchup or tomato paste. If a pan deep enough, we can continue to cook in it. Better to shift the meat with vegetables in a thick pan. Falling asleep buckwheat and fill the broth (or water) on a finger above the buckwheat. Cooking buckwheat with meat on low heat for 20-25 minutes until the buckwheat will not take away all the water. Give buckwheat porridge still for 10-15 minutes.

Optionally we can sprinkle the meat with buckwheat little greenery.
For buckwheat can apply for kupecheski salted tomatoes.

Bon Appetit!