Soldier's porridge with buckwheat stew

Step-by-step cooking

1. Step 1:

   

   How to cook soldier porridge? Prepare the necessary ingredients. Stew can be used from beef or pork, but it is important to choose a quality product that will have a minimum of fat and a maximum of meat.

2. Step 2:

   

   Sort the buckwheat, rinse thoroughly until clear water and dry. To do this, it is better to throw the grits on a sieve and let all the water drain.

3. Step 3:

   

   Cut carrots into strips or grate on a coarse grater.

4. Step 4:

   

   Peel the onion. Usually, finely chopped onions are added to the soldier's porridge, sauteed in a frying pan along with carrots. But in our family they don't like onions very much, so I add them to the dishes entirely so that they boil and give all the vitamins, and then I throw them away.

5. Step 5:

   

   In a frying pan, melt some fat from the stew

7. Step 6:

   

   Put the carrots in a frying pan and, stirring, fry them over medium heat until soft. If you want the onion in the porridge to be in pieces, then cut it into small cubes and fry it together with the carrots until transparent.

8. Step 7:

   

   Put the prepared buckwheat in a saucepan. Place the roasted carrots and a whole onion on top. Add the stewed meat to the pan. You can immediately add salt and pepper to the porridge, but it's better to do it at the end, when the porridge is ready and its taste is clear. After all, there may already be enough salt and pepper in the stew for porridge.

9. Step 8:

   

   Pour in warm water and put the pan on a slow fire.

10. Step 9:

    

    Cook under the lid for about 25 minutes until the water is absorbed into the buckwheat. The porridge will swell and increase in volume. If there is a little moisture left in the pan, do not drain it - it will be absorbed into the grits and meat a little later.

11. Step 10:

    

    Let the buckwheat porridge with stewed meat stand for 10 minutes under the lid and serve to the table. Bon appetit!