Buckwheat porridge with army-style stew. Soldier's porridge is not prepared from an ax at all

First you need to cut the meat into medium pieces. For this kind of stew, use fatty meat so that the finished dish does not turn out dry and bland. You can take pork with greasy layers, chicken. I have a fat duck breast this time.

Rinse the peeled onions with carrots. Chop the onion into half rings or cubes. Cut or grate the carrot into thin strips.


Pour vegetable oil (50 ml) into a well-heated pan and then send pieces of meat to it, let the lard fry. Fry the meat over high heat until golden brown(but not before fully prepared). If you fry the meat over low heat, all the juices will flow out of it and the pieces will turn out to be dry in taste.


Send carrots and onions to the fried meat and cook for about 5 more minutes. Now put salt in the pan, black ground pepper and Bay leaf. Mix the meat and remove from the stove.


Wash buckwheat cold water, recline on a sieve.


Sterilize the jars in advance, pour boiling water over the lids. Proceed to filling the jars with meat and cereals. At the bottom of the jars, put a few tablespoons of meat, bay leaf.


Divide the cereal into 2 parts and pour into jars in portions, alternating with meat.


It is important to remember when filling jars with buckwheat that it increases in size quite well when cooked. Tamp the buckwheat with a spoon.


Cook meat in advance or and pour it into jars. Can be used instead of broth plain water or dilute meat bouillon cube in water.


Screw the lids on the jars with the ingredients for the stew.


Prepare a deep pan for sterilizing the stew. Put a towel at the bottom, place jars on top and pour warm water up to the neck of the cans. Sterilize for 3 hours without allowing the water to boil strongly.


Put the finished stew upside down and cover with a towel. Store the cooled workpiece in a cool pantry.


Best regards, Elbi

Buckwheat with stew is a very tasty, fragrant, but at the same time simple dish. Even a novice cook can cook it. This porridge is suitable for both breakfast and dinner. The main advantage of buckwheat is its nutritional value, which means that it perfectly satisfies hunger.

Buckwheat, perhaps, is today one of the most popular and sought-after cereals. by the most popular dish, made from buckwheat, considers porridge. There are many recipes for making buckwheat porridge. Our option is hearty buckwheat with stew.

Stew for such porridge is used ready-made (store). Perhaps someone in the grocery stores has homemade with meat. In addition to buckwheat and stew, vegetables are also used in the recipe: carrots and onions.

Taste Info Second: cereals

Ingredients

• Buckwheat - 200 g;
• Water - 300 ml;
• Onion - 0.5 pcs.;
• Carrots - 1 pc.;
• Stew - 1 can (340 g);
• Vegetable oil - 30 ml;
• Bay leaf - 1 pc.;
• Salt - to taste;
• Garlic - 1 clove;
• Black ground pepper - to taste.

How to cook buckwheat with stew in a saucepan

Rinse carrots under cool water. Peel the skin off the vegetable. Onion and garlic clove clean off the husk. AT this recipe only half of the onion was used, but, depending on the size, you can take whole vegetable. Grind the peeled carrots using a grater with large cells. Chop the onion for cooking buckwheat porridge, and chop the peeled clove of garlic finely.

We will cook buckwheat porridge with stew in a saucepan. Pour vegetable oil into the pan, heat it up. Transfer the chopped vegetables to the heated vegetable oil. Stir. Pass the vegetables for about 3-4 minutes.

Open a can of stew. Transfer the meat contents along with the frozen fat to the saucepan with the sautéed vegetables. large pieces mash the stews with a fork. Wait for the fat to dissolve completely. During this time, rinse under cold water. buckwheat. It is recommended to sort the buckwheat in advance in order to remove black grains from the cereal, if any. After washing buckwheat, the water should be clean and clear.

Add prepared buckwheat to the pan.

Pour the ingredients in a saucepan with water. We also add one bay leaf.

To start, set strong fire. Once the water in the pot boils away, reduce the heat to low. Cover the pan with a lid, simmer buckwheat with stew and vegetables for about 15-20 minutes. Buckwheat ready! Do not forget to season the buckwheat with stew with salt and season with ground black pepper. Stir the porridge.

Wrap the pan with ready-made buckwheat porridge with a towel. Let the buckwheat stand in this position for at least 10 minutes. The porridge will infuse, its taste and structure will only improve.

Arrange appetizing and satisfying buckwheat with stew on plates, serve as a second course for a lunch snack. Have a nice meal!

Tips:

• Buckwheat porridge with stew can be cooked in a slow cooker. To do this, place all the ingredients and press the "porridge" or "stewing" mode.
• So that the cereal does not boil during the cooking process, calcine the buckwheat in a dry frying pan for 2-3 minutes.
• To spice up the dish, add ingredients such as: zucchini, bell pepper, black Eyed Peas.
• To diversify the taste of buckwheat, it can be stewed with tomato paste. So the porridge will have a slight sour taste.

Name today's recipe- buckwheat porridge with army-style stew, most likely, it came precisely from the ease of preparation and fast process. This version of porridge is like a lifesaver, when there is absolutely no time for cooking, but you need to feed your family. For the recipe, it is best to use a proven delicious stew, beef, chicken or pork is perfect - here it’s more likely that you already like it better. We also add some carrots and onions, the result will definitely not disappoint anyone. Buckwheat porridge can be served at the table with homemade pickles or fresh vegetables, you can also add greens. Be sure to try this one too.

- buckwheat - 0.5 tbsp.,
- water - 1 tbsp.,
- chicken / beef / pork stew - 350 g,
- carrots - 1 pc.,
- young onion - 1 pc.,
- salt, pepper - to taste.

Recipe with photo step by step:

Prepare everything necessary ingredients, peel one medium-sized carrot, rinse and dry it. Cut the carrot into cubes, chop the young onion finely.
In a frying pan, melt the fat from the can of stew, then send the carrots and onions into the fat, fry the vegetables slightly.




Now transfer the stew to the pan, mix. Be sure to take a sample of the stew for salt and pepper in order to further navigate the taste ready meal. So, if necessary, add a pinch of salt and ground pepper.




Rinse the buckwheat, dry it, throw it into a dry frying pan and heat until a pleasant aroma of buckwheat appears. Transfer the prepared cereals to the bowl with carrots and stew.




Pour a glass directly into the pan warm water, mix and put on a minimum fire, cover the pan with a lid. Simmer buckwheat for 15-20 minutes, then leave it under the lid for 10-15 minutes. After a while, arrange the buckwheat on plates and serve. See also how to prepare

Culinary recipes of the war years are very simple. Their main ingredients are boiling water, cereals, potatoes, and, if you are very lucky, stew. Especially for the younger generation, we have collected some recipes from the front and rear. Their main value is that they are recorded directly from the words of veterans - living witnesses of that era.

The farther the 40s of the last century move away from us, the more difficult it is for us, and especially for new generations, to imagine the whole tragedy experienced by our country in those years. Of course, there are photos and newsreels, as well as feature films. But, alas, they are not able to convey either the smell or the taste of those years, and it is precisely these sensations that sometimes speak better than a thousand words.

FRONT KULESH (recipe 1943)

Brisket on the bones - 0.5 kg. (or stew)

Millet - 250-300 gr.

Potato - 3-4 pcs.

Onion - 2-3 bulbs

We take a pound of brisket on the bones (can be replaced with stew). We cut off the meat, and cook the bones for 15 minutes in boiling water (1.5 - 2 liters). Add 250-300 grams of millet and cook until tender. 3-4 peeled potatoes, cut into large cubes and sent there.

Fry the meat cut from the bones with onions (2-3 onions) in a pan and add to the pan. Cook the dish until done, about 10 minutes.

It turns out delicious and hearty meal(whether gruel or thick soup).

BALTIC PASTA

Macaroni (500g),

Meat (preferably on ribs, 500g),

Bulb onion (150-200g)

The meat is cooked until cooked, cut into cubes. Macaroni is boiled until done. The onion is sautéed in a frying pan until golden brown.

Mix meat, pasta and onions in a cauldron or pan, add a little meat broth and send for 10-20 minutes to hot oven(temperature 210-220 degrees).

LENTEN HOLIDAYA "REAR"

This dish was often prepared during the hard times of the war and in the hungry post-war years by my grandmother, now deceased. We often used grandmother's recipe in satisfying times and ate this “hodgepodge” with pleasure - even if not in a cast iron, but in regular saucepan she simmered."

Sauerkraut

Potatoes

Onion

Bay leaf

Salt pepper

Place equal amounts of sauerkraut and peeled, sliced ​​potatoes in a cast iron pot. Pour in water so that it covers the cabbage-potato mixture. After that, put the cast iron on fire - stew.

And 5 minutes before readiness, you need to add to the cast iron fried on vegetable oil chopped onion, a couple of bay leaves, pepper, if necessary, to taste, then salt.

When everything is ready, you need to cover the dish with a towel and let it sweat for half an hour.

PEA SOUP

Pearl barley (optional)

Potatoes

onion carrot

Stew

Soak peas overnight cold water. You can add pearl barley to it.

Boil the next day, shortly before being ready to add potatoes and pre-fried in lard, onions and carrots (they added just like that, without frying). Lastly, add the stew.

CHI SOLDIERS

Meat (or stew)

Sauerkraut

Potatoes

Carrot

tomato puree

Boil the meat, shortly before it is ready, add the washed sauerkraut and diced potatoes. Just before cooking, add carrots, onions and tomato puree fried in lard. Cook until done.

At the very end, add the fried flour, diluted in broth or water, salt, add bay pepper. In the absence of meat, replace with stew.

PORRIDGE WITH GARLIC

Millet (1 cup)

Water (3 glasses)

Sunflower oil,

Garlic, onion and salt.

Fry the onion in vegetable oil. Fill the cereal with cold water and put on fire. As soon as the water boils, add our frying there, salt the porridge and cook for another 5 minutes. Clean and finely chop the head of garlic. Remove the porridge from the heat, add garlic to it and, closing the lid, wrap it in a "fur coat", let it steam out. The porridge is fragrant, soft and tender.

BUCKWHEAT

Stew (1 can, 300-400g),

Buckwheat (300 gr),

3-4 glasses of water

3-4 bulbs

Salt, bay leaf

Fry the onion in lard. Mix the stew, buckwheat and fried onions in a saucepan. Pour in water, salt and cook, stirring, until tender.

BREAD "Rzhevsky"

Potato

Boil potatoes "in uniform", peel, pass through a meat grinder. Put the resulting mass on a baking sheet sprinkled with bran and cool. Add bran, salt, quickly knead the dough and, placing in a greased form, bake until tender.

PIE WITH BUCKWHEAT

And here is a recipe delicious pie, which during the war was very often prepared by residents of the rural areas of the Urals, and which is currently being prepared by my beloved grandmother. Where I just haven’t been, but I haven’t seen such a recipe anywhere, except in my homeland.

Yeast dough

Buckwheat

Cook the usual yeast dough, boil buckwheat porridge almost until cooked (evaporate water). Fry the mushrooms with onions or simmer until cooked, then cool and mix with porridge. Make a pie with a thin top crust and bake in the oven until done.

The result will be very tasty if the pre-cooked buckwheat porridge is crumbly.

Today we cook what they feed you on field kitchens on holidays such as Airborne Forces Day or Tankman Day. Well, just at public events. How to make real buckwheat with stew - listen, write down and cook!

We can say that the dish "buckwheat with stew" is generally ideal.
Well, see for yourself:
Preparing quickly and easily
Buckwheat is very tasty, easily absorbs flavors and is not boring.
It takes a little meat, and not the best quality.

So, about meat separately.
If you cook it from a tenderloin, nothing will work.
And if you take a soup set with veins and other bones (you choose them, of course) - it will be delicious.
And our familiar stew in jars is made from this.
Someday I will do the same using not a can of stew, but a kilogram of soup set and veins, and it will turn out to be a delicious thing!
But for now, the banks.
They must be chosen carefully.
1. We read the front label, obverse. If it says at least something other than "stewed beef" - we don't take it.
2. We read the label "reverse". If there is at least something other than "beef, bay leaf, salt, spices" - we do not take it.
We are looking for just such records. It is expensive, probably a bank of 150 rubles. But anything else would be hellish shit!

We look at the edge - as with a coin. Let's chat. In a jar standing in a warm place, it can gurgle. Standing in the refrigerator is hard as steel!

So, composition:
Stew, 2 cans (you can use one, I like meat, I took two, but different. Both are correct)
Buckwheat, one and a half glasses
Water, three glasses. A solid course of buckwheat when cooked 1: 2 and not otherwise!
Onion
Garlic

02

This is what it looks like open jar excellent stew. Fat - it was under the lid with a white solid layer, I picked it up in a separate bowl.
03

It's me
04

I decided to cook in a home cauldron. It's more convenient than a bowl. Doesn't burn and heat is evenly distributed.
The cauldron lay with friends, and before that they washed it from pilaf, apparently with means. Cast iron cauldron absorbs odors easily.
I poured some vegetable oil, calcined an onion in it, greased all the walls of the cauldron with oil. Poured it all out.
05

I put the stew out of the cans, cut it into small pieces and added a couple of cloves of garlic.
06

In a cauldron, he melted the fat taken out of the cans, fried the onion in it - just like on pilaf!
07

As soon as the onion was fried, poured two parts of the amount of buckwheat into the water, poured in the buckwheat and set the smallest fire. Let yourself languish!
08

When the buckwheat is almost cooked (but there is still water), you need to salt it. This is the most difficult moment. The fact is that the stew itself is salty. The main thing is not to oversalt!

And as soon as the buckwheat is almost, quite almost ready, we introduce meat into it. We mix, keep on fire for five minutes, stirring, and then another 20 minutes in a cauldron wrapped in towels, blankets, warm cats and a wife.

And you can submit!

Enjoy your meal!