Buckwheat in Merchant Style

Ingredients

• Buckwheat Groats 10 oz
• Pork Blood 10 oz
• Onion 1 head
• Carrot 1 piece
• Garlic 1 clove
• Passata Tomato Sauce 0 oz
• Water 25 fl oz
• Vegetable Oil 0 fl oz
• Parsley 0 oz
• Dill 0 oz
• Ground Black Pepper to taste
• Salt to taste
• Bay leaf 1 piece

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Toast the buckwheat in a dry skillet for 2–3 minutes until it begins to crackle slightly and releases a nutty aroma. Then, transfer it to a clean container.

Step 3

Cut the meat into small cubes, approximately one centimeter on each side.

Step 4

In the same skillet, heat vegetable oil and sauté the meat until golden brown. Transfer it to a clean dish.

Step 5

Chop the onion and carrot, then sauté them in the same pan where the meat was cooked, starting with the onion until it turns golden.

Step 6

Then add the carrots and sauté for another 3–4 minutes.

Step 7

Add the tomato paste and sauté, stirring actively, for 1 minute. Then add the finely chopped garlic and sauté for an additional 30 seconds.

Step 8

Pour in water, add the meat and buckwheat, season with salt, cover with a lid, and simmer on low heat for 20–25 minutes until the buckwheat is cooked.

Step 9

Finely chop the parsley and dill.

Step 10

Season the cooked buckwheat with salt if needed, add pepper to taste, stir in chopped herbs, and mix well.

Step 11

Serve immediately.