Soldier's buckwheat with canned stew

Cooking method

1. Step 1:

   

   How do you make soldier's buckwheat? Gather the ingredients. You can use beef or pork canned stew, but it's important to choose a quality product with a minimum of fat and a maximum of meat.

2. Step 2:

   

   Pick over the buckwheat, rinse it thoroughly until the water runs clear, and let it drain. It's best to tip it into a sieve and let all the water run off.

3. Step 3:

   

   Cut the carrot into strips or grate it on a coarse grater.

4. Step 4:

   

   Peel the onion. Usually finely chopped onion is added to soldier's buckwheat, sautéed in a skillet with the carrot. But my family doesn't care much for onion, so I add it whole, to cook through and give up its goodness, and then I take it out.

5. Step 5:

   

   Melt a little of the fat from the canned stew in a skillet.

6. Step 6:

   

   Add the carrot to the skillet and, stirring, sauté it over medium heat until soft. If you'd like the onion in pieces in the buckwheat, cut it into small cubes and sauté it with the carrot until translucent.

7. Step 7:

   

   Put the prepared buckwheat in a pot. Add the sautéed carrot and the whole onion on top. Add the canned stew to the pot. You can salt and pepper the buckwheat now, but it's better to do it at the end, when it's done and you can tell its flavor — the stew may already have enough salt and pepper for the dish.

8. Step 8:

   

   Pour in the warm water and set the pot over low heat.

9. Step 9:

   

   Cook, covered, for about 25 minutes, until the water is absorbed into the buckwheat. The buckwheat will swell and grow in volume. If a little moisture is left in the pot, don't drain it — it'll soak into the grain and meat a bit later.

10. Step 10:

    

    Let the buckwheat with stew rest, covered, for 10 minutes, then serve. Enjoy!