Buckwheat Porridge

– Pork: 250 g (about 0.55 lbs)
– Onion: 1
– Carrot: 1
– Garlic: 1 clove
– Tomato paste: 2 tablespoons
– Buckwheat groats: 1 cup
– Salt, ground pepper, herbs, and spices to taste

Cut the meat into cubes and sauté it in a small amount of vegetable oil in a deep skillet or saucepan. Dice the onion and grate the carrot on a coarse grater. Add the vegetables to the meat and sauté them together. Chop the garlic and add it to the meat, cooking for a little longer. Season with salt, pepper, and your choice of spices.

Rinse the buckwheat and add it to the meat mixture. Dilute the tomato paste with water. Pour the diluted tomato paste over the meat and vegetables, adding enough water so that the level is 1.5 to 2 cm above the buckwheat. Cover the pot with a lid and simmer over medium or low heat for about half an hour, until all the water has evaporated.

* This dish is best cooked in a pot with thick walls. You can also prepare the buckwheat porridge in individual pots in the oven.