Soldier's porridge with buckwheat stew

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook soldier's porridge? Prepare the necessary ingredients. You can use beef or pork stew, but it is important to choose a quality product that contains a minimum of fat and a maximum of meat.

2. STEP 2

   

   Sort the buckwheat, rinse thoroughly until the water is clear and dry. To do this, it is better to place the cereal on a sieve and let all the water drain.

3. STEP 3

   

   Cut the carrots into strips or grate them on a coarse grater.

4. STEP 4

   

   Peel the onion. Usually, finely chopped onions, sautéed in a frying pan along with carrots, are added to soldier’s porridge. But our family doesn’t really like onions, so I add them whole to dishes so that they boil down and release all the vitamins, and then throw them away.

5. STEP 5

   

   Melt some fat from the stew in a frying pan

6. STEP 6

   

   Place the carrots in the frying pan and, stirring, fry them over medium heat until soft. If you want the onion in the porridge to be pieces, then cut it into small cubes and fry together with the carrots until transparent.

7. STEP 7

   

   Place the prepared buckwheat into the pan. Top with fried carrots and a whole onion. Add the stew to the pan. You can immediately add salt and pepper to the porridge, but it is better to do this at the end, when the porridge is ready and its taste is clear. After all, the stew may already contain enough salt and pepper for porridge.

8. STEP 8

   

   Pour in warm water and place the pan over low heat.

9. STEP 9

   

   Simmer covered for about 25 minutes until the water is absorbed into the buckwheat. The porridge will swell and increase in volume. If there is some moisture left in the pan, do not drain it - it will be absorbed into the cereal and meat a little later.

10. STEP 10

    

    Let the buckwheat porridge with stew sit for 10 minutes, covered, and serve. Bon appetit!

Comments on the recipe

Natalia M

26.09.2023

5

I remember on May 9 this year we treated ourselves to soldiers’ porridge from the field kitchen, it was very tasty. And when I saw this recipe on the website, I added it to my bookmarks so that I would definitely cook it. For the porridge I took beef stew, I like it, especially the jelly, I always take a couple of pieces of this “jellied meat” for myself) I fried both onions and carrots, in principle, the onions are not noticeable in the total mass. The dish is prepared quickly and without any problems. But it tastes just great. The buckwheat was soaked in meat juices and frying and became juicy, aromatic and very tasty! I served this dish for dinner, my son also got it for breakfast) I advise everyone to cook soldier’s porridge with stewed meat, it’s simple and delicious!