Buckwheat with Patissons in a Pot
Main Dishes • Russian
Description
Buckwheat with Patissons in a Pot
Ingredients
- Buckwheat Groats 5 oz
- Ground meat 10 oz
- Chorizo 1 piece
- Patisson 1 piece
- Onion 1 piece
- Carrot 1 piece
- Chicken Broth 15 fl oz
- Parsley 2 stems
- Spices to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Prepare the vegetables. Chop the onion and lightly sauté it in vegetable oil, add grated carrot, sauté a bit, then add diced patisson, season with pepper, sauté, cover with a lid, and simmer for 10–15 minutes (depending on the age of the patisson).
Step 2
Lightly sauté the ground meat in vegetable oil, add spices. Cut the sausage (in any shape) and add it to the meat, sauté.
Step 3
Layer the vegetables at the bottom of the pot, then add the ground meat, and top with the rinsed buckwheat. Pour in salted broth (since nothing has been salted before) until the buckwheat is covered by half a centimeter, cover with a lid, and place in the oven for 15 minutes at 355°F. Then remove, carefully mix everything, and bake for the remaining 30 minutes at the same temperature.
Step 4
If the buckwheat is cooked, then the dish is ready. Garnish with parsley leaves on top.
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