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Buckwheat Porridge with Meat in Pumpkin

Main Dishes • Russian

Time 2 hours 30 minutes

Ingredients 9

Servings 6

Description

Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'

Ingredients

Buckwheat Groats 20 oz
Pumpkin 1 piece
Onion 1 head
Garlic 3 cloves
Beef 20 oz
Vegetable Oil 3 tablespoons
Sugar to taste
Ground Black Pepper to taste
Salt to taste

Step-by-Step Guide

Step 1

Wash the pumpkin, cut off the top, and remove the seeds.

Step 2

Carefully, to avoid damaging the skin, scoop out the flesh, leaving walls 1.5 cm thick.

Step 3

Rub the inside of the prepared pumpkin with a mixture of salt, sugar, and freshly ground black pepper.

Step 4

Place the pumpkin on a baking sheet, putting the cut-off lid next to it.

Step 5

Put the baking sheet in a preheated oven at 355°F.

Step 6

Bake for about 1 hour, until the flesh can be easily removed but the pumpkin retains its shape.

Step 7

Toast the buckwheat in a dry skillet, pour in 750 ml of boiling water, and cook on low heat until the buckwheat absorbs the water.

Step 8

Peel, wash, and chop the onion.

Step 9

Cut the pumpkin flesh into small pieces.

Step 10

Wash the meat and chop it finely, lightly fry in vegetable oil, add the onion and pumpkin, and fry until cooked.

Step 11

Mix the meat, pumpkin, and onion with the porridge and place this mixture into the pumpkin.

Step 12

Insert unpeeled garlic cloves into the porridge, pour in 100 ml of boiling water. Cover the pumpkin with the lid and return it to the preheated oven for 1 hour.

Step 13

Before serving, the contents of the pumpkin can be sprinkled with chopped cilantro, parsley, or celery.