Main Page
Homemade dinner
Buckwheat merchant style with minced meat

Merchant-Style Buckwheat with Ground Meat

Hearty, wholesome, and so satisfying — a perfect family dinner! Merchant-style buckwheat with ground meat is a simple dish made from everyday ingredients. The vegetables and tomato paste keep it juicy and full of flavor. It all cooks in one pot, which saves time and keeps the cleanup easy.

nasstin

Recipe author

Buckwheat merchant style with minced meat

Watch the video

Composition / ingredients

Servings:

Buckwheat groats

250

Ground meat

400

Water

375

Onion

100

Carrot

150

Tomato paste (or ½ cup tomato juice)

Vegetable oil

Garlic

Fresh herbs

Ground black pepper

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 38 % 12 g

Carbohydrates 44 % 14 g

189 kcal

GI: 21 / 79 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make merchant-style buckwheat with ground meat? Gather your ingredients. Any ground meat works, but a pork blend tastes best — it makes the dish juicier. You can use store-bought ground meat or grind your own at home. Wash and peel the vegetables.
Step 2:

Pick over the buckwheat, removing any debris and dark grains. Then rinse it well through several changes of water until it runs clear.
Step 3:

Spread the groats in a dry skillet and toast them over low heat, stirring. Toasted this way, the buckwheat turns out more fragrant and flavorful.
Step 4:

While the buckwheat toasts, prep the vegetables. Finely dice the onion and grate the carrot on the coarse side of a box grater.
Step 5:

Take a sauté pan, skillet, or heavy-bottomed pot — whatever you plan to cook the buckwheat in. Heat it over low heat and add the vegetable oil. Add the onion and sauté for 2–3 minutes, until translucent.
Step 6:

Add the carrot to the onion and sauté together for another 3–4 minutes.
Step 7:

Add the ground meat, stirring well to break up any clumps, and cook everything together for another 5–7 minutes.
Step 8:

Stir in the tomato paste and cook the meat for another 2–3 minutes.
Step 9:

Pour the buckwheat into the pan, but don't stir it into the meat.
Step 10:

Pour in the water (a little less than the usual 1:1.5 ratio), then season with salt and pepper. Cook the buckwheat over low heat for about 20 minutes, until the water has been absorbed.
Step 11:

After 20 minutes, add the finely chopped garlic, stir, and leave the dish on the heat for another 2–3 minutes.
Step 12:

Chop the fresh herbs. I used parsley and dill, but use whatever you like.
Step 13:

Stir in the chopped herbs — the dish is ready.
Step 14:

Spoon the buckwheat onto plates and serve. Enjoy!

For all the secrets of cooking buckwheat and how to pick a good one so the dish turns out delicious, see our article "Everyday Buckwheat — Do We Really Know It?"
You can swap the tomato paste for canned tomatoes in their juice, fresh tomatoes, or ketchup.
For tips on choosing the perfect pot for soup, porridge, or pickling, see our article on pots.