Buckwheat porridge is delicious on its own, but if you bake it with meat in pots, it will become even tastier, more satisfying and aromatic. A delicious lunch or dinner is easy.
It is necessary
- - 600 grams of pork,
- - 2 onions,
- - 2 carrots,
- - 600 grams of buckwheat,
- - 6 bay leaves,
- - salt to taste,
- - ground black pepper to taste,
- - 1, 2 p. meat broth,
- - 600 ml of water,
- - 6 pots.
Instructions
Step 1
Divide buckwheat in portions and rinse.
Step 2
For broth, boil half a chicken or meat cube in 1200 ml of water. If you want, then boil the broth on the meat. Boiled meat from broth can be used for salad.
Step 3
Rinse the pork, dry, cut into small pieces.
Step 4
Peel the carrots and grate coarsely. Cut the onion into thin quarters into rings or cubes to taste.
Step 5
Fry pork, salt and pepper. Divide into pots.
Step 6
Fry onions with carrots until golden brown. Put the fried onions in the pots, salt and pepper, put the lavrushka on top.
Step 7
Put buckwheat on the lavrushka and add 200 ml of broth and 100 ml of water to each pot. If you want buckwheat to turn out more crumbly, then add 150 ml of broth and 50 ml of water. Cover the pots with lids.
Step 8
Preheat the oven to 180 degrees.
Step 9
Place the pots in the oven for 35 minutes. Try for readiness, if necessary, then leave the buckwheat to bake for another ten minutes. Let the finished buckwheat stand for ten minutes, then serve.
