- Pork: 250 g (about 0.55 lb)
- Onion: 1
- Carrot: 1
- Garlic: 1 clove
- Tomato paste: 2 tablespoons
- Buckwheat groats: 1 cup
- Salt, ground black pepper, and herbs and spices to taste
Cut the pork 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, add it to the meat, and cook a little longer. Season with salt, ground black pepper, and your choice of spices.
Rinse the buckwheat and add it to the meat mixture. Thin the tomato paste with water, then pour it over the meat and vegetables. Add enough water so the level is 1.5 to 2 cm above the buckwheat. Cover the pot and simmer over medium-low heat for about half an hour, until the water has been absorbed.
This dish is best cooked in a pot with thick walls. You can also prepare the buckwheat porridge in individual pots in the oven.
