Recipes for buckwheat with stew in a saucepan, in a frying pan, how to cook

Recipes for buckwheat with stew are deservedly popular among housewives, since a minimal set of ingredients makes a nutritious and satisfying dish for a large family.
The crumbly, aromatic cereal is soaked in meat broth, and the slices of stew are steamed so that they simply melt in your mouth. On this topic:

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Recipes for buckwheat with stew in a pan

Appetizing buckwheat porridge goes perfectly with soft pieces of quality pork. The dish quickly satisfies hunger, is filling and moderately seasoned.

Required components:

5 tbsp. buckwheat;
can of beef stew 0.5 l;
750 ml of drinking water;
onion head;
a pinch of fine salt and a freshly crushed mixture of peppers;
a bunch of parsley.

Skim off the fat that is on top of the canned food with a spoon and transfer it to the frying pan. Melt the fat over low heat.

Add thinly sliced onion and simmer for 5 minutes.

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Option 2. Buckwheat porridge with stewed meat: a quick recipe in a slow cooker

The taste of buckwheat porridge cooked in a slow cooker is no different from what our grandmothers cooked in Russian ovens. The big advantage is that you just need to add food, close the lid, and then the device will do everything itself.

Ingredients

can of pork stew;
two bay leaves;
buckwheat - two multi-cups;
salt;
carrot;
sunflower oil - 30 ml;
onion head

Step-by-step cooking recipe

Peel the carrots and onions and wash them well. Chop the onion into thin half rings and cut the carrots into short strips.

Turn on the baking program. Pour vegetable oil into a container and heat it well. Place the onion in it and fry, stirring, until transparent. Then add the onion and continue to fry for 15 minutes.

Open the can of stew, mash it with a fork and transfer it to the container of the device. Rinse the buckwheat and add to the rest of the ingredients. Season with spices, salt, pour in drinking water and stir. Close the lid and run the “pilaf” or “buckwheat” mode for 20 minutes.

The fat from the stew is added to vegetable oil and the vegetables are fried in this mixture. For cooking, it is better to use homemade stew. Meat from a can must be fried before adding it to the porridge.

Army style porridge

Hearty soldier's porridge cooked with stewed meat will give you the taste of a full-fledged campaign. Cooking the dish in a roasting pan, cauldron or thick-bottomed pan will help you get closer to the taste of field cuisine.

Required components:

300 g of sorted buckwheat kernels;
650 ml purified water;
1 juicy carrot;
2 onions;
1 can of quality canned beef;
1 tsp. finely ground salt;
a pinch of pepper mixture.

Step-by-step instructions on how to cook buckwheat with stew:

Rinse the vegetables thoroughly, chop the onion and grate the carrots on a medium grater.
Heat greased frying pans over a fire. In the first one, fry the chopped onion until transparent, and in the second, fry the buckwheat kernels over low heat. Mix the components systematically.
Add beef stew without fat layer and jelly to the onion fry. Simmer the food for another 5 minutes.
Add carrot shavings, season the roast with spices and lightly salt. Fry the ingredients until done.
Pour the amount of water into the pan and fry the onion and meat. Boil, skimming off any foam that forms on the surface.
Add salt to the broth, season with spices to your taste and add toasted cereal. Simmer under the lid over low heat until the buckwheat boils and the liquid evaporates.
Serve with homemade pickles or fresh vegetable salad.

Traditional way of cooking like a merchant

This recipe is practically no different from others and also does not take much time.

Required Products:

spices to your taste;
bulb;
spoon of tomato paste;
a glass of buckwheat;
can of stew – about 350 grams.

Cooking process:

Chop the vegetables and fry them in a heated frying pan, adding tomato paste.
Then lay out the stew and keep it on the fire for about 5 minutes.
All that remains is to add the pre-washed cereal, add water and cook for about 25 minutes under the lid, setting the heat level to low.

Porridge with stewed meat is a dish traditionally associated with hiking, campfires and life in nature. It is prepared simply and quite quickly, does not require complex ingredients or a lot of utensils. In fact, you can cook porridge with stewed meat both at home and in the country, on the stove and using modern kitchen appliances. This is an excellent option for a hearty express dinner for the whole family.

Recipes for buckwheat with merchant stew

Soft kernels are boiled in a pleasant meat juice with whole pieces of meat.

Required:

1 tbsp. cereals;
2 tbsp. filtered water;
350-400 g stewed chicken or beef;
onion head;
1 fresh carrot;
1 tsp. pepper mix;
fine salt to your taste;
2-3 tbsp. l. chopped fresh herbs.

Recipe for merchant buckwheat with stew, step by step:

Peel the carrots and onions and wash. Finely chop the onion and cut the carrots into thin cubes.
Wash the cereal 2-3 times, dry it and fry in a frying pan without oil until a bright aroma appears. Place the cereal in a saucepan.
Separately, simmer the onions and carrots in fat from a can for 2-3 minutes. Place the vegetables in a saucepan with the porridge.
Place pieces of stewed meat into the pan, add salt and sprinkle the dish with pepper.
Pour water into the pan, cover with a lid and simmer the porridge over low heat for 25 minutes. Scatter the buckwheat onto warm plates, sprinkle with chopped cilantro or chopped onions.

Option 1. Buckwheat porridge with stewed meat: classic version

Buckwheat porridge with stew is a hearty and tasty dish for the whole family. The easiest way to cook it is to boil buckwheat and mix with stew. But it will be even tastier and healthier if you add vegetables.

Ingredients

200 g buckwheat;
salt;
can of pork stew;
ground pepper;
carrot;
a clove of garlic;
bulb.

Open the can of stew. Skim off the top fat and place in a cauldron. Place the meat in a deep plate and mash it with a fork.

Place the cauldron on the fire. Peel and wash the vegetables. Chop the carrots into thin cubes, finely chop the garlic, and chop the onion into half rings.

Place the vegetables in the melted fat and fry, stirring constantly, until lightly browned. Add meat to roasted vegetables. Stir.

Sort out the buckwheat, rinse and place in a cauldron. Fill the contents with drinking water in a ratio of 1:2. Stir, cover and cook until the cereal is ready.

In addition to carrots and onions, you can add other vegetables to the dish: tomatoes, bell peppers, etc. The stew can be any kind: beef, pork or poultry, the main thing is that it is of high quality.

Porridge in a frying pan

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Cooking a delicious dinner in a frying pan is considered the easiest and fastest, since the ingredients are stewed at the same time. You can add aromatic mushrooms, tomatoes or sauce to the recipe.

Components:

150 g buckwheat kernels;
1 can of chicken stew (350 g);
2 full tbsp. l. tomato sauce;
100 g champignons;
large onion;
a pinch of finely ground salt;
freshly crushed pepper to taste.

Step by step recipe:

Chop the onion into cubes or thin feathers.
Cut the peeled champignons into quarters or slices.
Fry onions and mushroom pieces in hot oil in a frying pan.
Add tomato sauce to the fry, add salt and pepper as desired.
Add the sorted buckwheat and pour boiling water over the cereal so that it covers the kernels.
Turn down the heat and simmer the dish, adding a little water, until the buckwheat with canned food becomes soft and boiled.

It is better to serve the dish in a frying pan, sprinkling the surface with chopped aromatic dill.

Option 3. Buckwheat porridge with stewed meat and mushrooms

Mushrooms go well with meat. The porridge turns out to be satisfying and incredibly flavorful. Tomato paste will add a pleasant sourness to the dish.

Ingredients

beef stew - can;
salt;
buckwheat - cup;
spices;
fresh champignons - 100 g;
fresh herbs;
onion head;
olive oil - 60 ml;
tomato paste - 30 g.

Step-by-step cooking recipe

Remove the peel from the onion head, rinse and finely chop. Wipe the mushrooms with a damp sponge and cut into thin slices.

Heat olive oil in a cast iron skillet. Place onions and mushrooms in it. Fry for a couple of minutes, stirring continuously.

Add tomato paste to the pan and stir. Place the stew from the jar into the frying pan, mash with a fork and stir. Simmer everything together for a few minutes.

Sort the grains, rinse and place in a frying pan. Pour two glasses of boiling water over everything. Cover with a lid, reduce heat to low and cook until the cereal has absorbed all the liquid.

Remove the pan from the heat, add salt to taste, cover again and leave for ten minutes. When serving, sprinkle with chopped dill.

Do not rinse champignons in water; they quickly absorb moisture, which they intensely release during frying. Before cooking, be sure to sort the buckwheat to remove all debris. If wild mushrooms or oyster mushrooms are used, they are pre-boiled.

Delicious buckwheat with stew in pots

The recipe for delicious buckwheat with stew baked in a clay pot is easy to prepare. The dish has a delicious taste, like something straight from a Russian oven. Adding mushrooms, tomatoes or peppers will help diversify the recipe.

Components:

500 g pork stew;
150 g champignons or wild mushrooms;
5 cups buckwheat kernels;
onion head;
1 carrot root;
50 ml purified oil;
2 garlic cloves;
2 sprigs of rosemary.

Peel the skins of the vegetables, remove the skins from the champignons, and sort out the kernels.

Finely chop the onion, chop the carrots into cubes, and cut the mushrooms into quarters. Boil buckwheat in salted water.

Fry the onion and chopped carrots in refined oil until soft.

Before you cook buckwheat with stew in the oven, you need to follow the sequence of adding the ingredients. Place the stewed meat in the pot first.

Pour boiled buckwheat on top of the meat to the middle of the volume and quarter the mushrooms.

Add the next layer of chopped garlic and fried carrots and onions. Place some rosemary in the center.

Cover the container with a lid and bake for 40 minutes in the oven at 180℃. Remove the pot from the oven, let it cool and brew for 10-15 minutes, then bring it to the table.

To show the Russian character of the treat, you need to serve the dish in a pot on a stand with high sides. Nearby you can place boiled mushrooms, pickles or fragrant spruce branches.

Quickly in a frying pan

A quick recipe when you don't have time.

Required Products:

about 200 grams of buckwheat and twice as much water;
one carrot and onion;
stew – approximately 400 grams;
spices as desired.

Cooking process:

Heat the frying pan well, put a little fat taken from the stew onto it.
Add the onion cut into squares, hold for a couple of minutes, and then add the grated carrots. Fry for about 5 minutes.
Mash the stew and add it to the vegetables, cook for about 7 minutes.
After this comes the turn of buckwheat, fill it with water, cover the pan with a lid, turn the heat to medium and bring to softness for 25 minutes.

Required Products:

approximately 200 grams of buckwheat;
can of stew – about 400 grams;
onion and carrot;
seasonings to taste.

Cooking process:

First, chop the vegetables and fry them in a frying pan.
When they become softer, add the stew to them and wait until it warms up.
We mix what we get with raw buckwheat and fill the pots with this mixture. Add water so that it covers the contents by 2 centimeters, and set to cook in an oven preheated to 160 degrees for 35 minutes.

Porridge with fried vegetables

Buckwheat with stew and vegetables in a frying pan turns out juicy and aromatic. For extra piquancy, you can sprinkle the porridge with grated cheese, add fragrant herbs and chopped herbs.

Components:

½ cup buckwheat kernels;
a glass of filtered water;
can of beef 300 g;
½ young zucchini;
½ pod of sweet pepper;
1 stalk of celery;
a couple of fleshy tomatoes;
1 tsp. spice mixtures;
3 tbsp. l. chopped cilantro, dill or parsley.

A recipe for buckwheat with stew, step by step with photos, will greatly facilitate the cooking process:

Peel the vegetables, chop as desired and fry in oil for 3-4 minutes.
Mix the fried vegetables with cereal and stew, add water and simmer over low heat for 15 minutes.
Season the dish to your liking and wait for the liquid to boil away.

When serving, sprinkle the dish with chopped aromatic fresh herbs.

The calorie content of buckwheat with stew depends on the meat that is included in the recipe. With pork – 220 kcal/100g, with beef – 130 kcal/100g, and with chicken – 150 kcal/100g. The dish turns out to be satisfying, so it is better to serve it for lunch.

The treat will become especially tasty and rich the next day after preparation.

Delicious crumbly buckwheat with stew can be prepared in a saucepan, frying pan or in a pot. The cereal is soaked in canned broth, and the pieces of meat are dispersed along the soft fibers. With the simplicity of the ingredients, the dish will be aromatic, moderately spicy and nutritious.

Cooking options

Classic recipe - can be varied with different preparations. Cooks are offered a detailed description of the recipes below.

Buckwheat with stew and vegetables

Important components:

0.5 cups buckwheat;
200 ml water;
half a zucchini;
1 celery;
half a bell pepper;
2 medium tomatoes;
spices, as well as herbs at your discretion.

How to cook:

Sort the cereal and soak in a small amount of liquid. Peel, rinse, chop and fry vegetables. Mix the cereal with the fried ingredients, season with spices and add water. After boiling, cook for 15 minutes. At the end of cooking, add the meat, stir and simmer until the food is ready.

Recipe with tomato paste

Cook buckwheat porridge from peeled and washed cereals. Separately, chop the peeled onion into half rings and place in a heated frying pan with oil and fry. After a golden color forms on the surface, add the stew and continue frying, stirring and mashing with a fork.

Add 1.5 tablespoons of tomato paste to the ingredients and stir. Continue simmering for 3-4 minutes. Mix the ingredients with buckwheat and stir, continue simmering. Separately crush the garlic and mix with the finished dish.

Method of cooking in a saucepan

Place the frying pan on the fire and melt the fat taken from the can of meat. Peel and finely chop the onion, mix with fat and sauté. Stir broth with preserved food in a saucepan, add prepared buckwheat, pour water, about 2 fingers more ingredients.

Leave the ingredients to boil, cook the dish over low heat for about 20 minutes. At the end of cooking, season with salt and spices.

A quick and easy way to cook in a slow cooker

Required Products:

2 multicooker cups of buckwheat;
1 medium onion;
1 carrot;
1 tbsp. l. oil (preferably olive);
1 jar of stew;
2 cloves of garlic.

Cooking method:

Peel the onion and carrots and chop them. Pour oil into the slow cooker and add vegetables. Fry the components for 20 minutes in the “Baking” mode. Mix with meat, crushed garlic and prepared buckwheat. Bring the components to a finished state using the “Buckwheat” mode.

Buckwheat with stew in the microwave

In a regular bowl, a 2-3 liter saucepan, stir clean cereal and add 2 cups of hot water, you can season with salt.

Place the dishes in the microwave, turn on the high heat setting and wait until it boils. After this, reduce the power, remove the lid and leave for 8 minutes. After 5 minutes, mix the ingredients, close the microwave and bring the dish to a ready-made state.

Recipe with mushrooms

List of ingredients:

400 g buckwheat;
800 ml water;
1 medium carrot;
200 g mushrooms;
1 jar of minced meat.

Cooking method:

Peel the onions and carrots, wash and chop. Combine with chopped mushrooms and place on heated oil. Fry the ingredients until half cooked. Mix with stew and fry again. Add clean and washed cereal to the ingredients, add water and simmer until the dish is ready.

Delicious method using tomatoes

Sauté onions and carrots in hot oil. Separately, pour boiling water over clean tomatoes, peel and chop into small cubes, mix with fried vegetables. Add the stew and fry for 5 minutes. Sort and rinse the cereals, add to vegetables and meat. Pour the ingredients with water and season with salt.

Buckwheat with stew in a pot

List of products:

300 g buckwheat;
1 jar of canned meat;
2 cloves of garlic;
1 onion.

How to cook:

Place clean and washed cereals in a pot and add water, add chopped onion, season with salt. Heat the oven to 170 degrees and place a pot of porridge in it for half an hour. After the time has passed, add the stew, as well as crushed garlic, simmer for 10 minutes until cooked.

Buckwheat with army-style stew

Soldier's porridge is useful on hiking trips; it is cooked over a fire, but does not lose its taste. In addition to the pan, you can use a saucepan or cauldron.

List of ingredients:

1 can of stew;
1 cup buckwheat;
1 onion;
1 medium sized carrot.

Cooking method:

Heat the cereal in a dry frying pan. Grind the peeled carrots and cut the onion into half rings. Remove the fat from the stew and melt, add the onion and fry, then the carrots.

Mix vegetables with canned meat and fry. Sort the buckwheat, rinse and add to vegetables and meat, add 2 cups of hot boiled water. Reduce heat and simmer until food is ready.

Buckwheat with stew in a cauldron

A dish cooked over a fire has a unique taste. The cooking process does not take much time, but acquires appetizing and aromatic properties. The recipe consists of a minimum amount of ingredients, the main thing is to provide a boiler, as well as firewood. List of products:

400 g buckwheat;
1 can of stew;
1 onion;
a bunch of greenery.

Cooking process:

Place the cauldron on a pre-lit fire, remove the fat from the canned meat and place it in a bowl. Peel the onion, wash and chop into half rings, fry until golden brown, then mix with the stew and cook for 5 minutes.

Combine the ingredients with the cereal, add a little water, salt and wait until it boils. After this, reduce the heat and continue simmering for 20 minutes. Sprinkle chopped herbs on top of the finished dish.

Maintain product quality and choose fresh stew with medium-sized pieces of meat.
It is recommended to buy meat products in glass containers to see the contents or from well-known manufacturers.
Buckwheat porridge with the addition of canned meat must be salted and seasoned with caution, since the stew contains salt and additives.
For cooking, you need to choose dishes that have a thick bottom or non-stick coating.

By following these simple recipes you can prepare a great treat.

The stew, the recipe for which will be presented below, is easy and quick to prepare. This dish is good to make both at home and on the go. It turns out very tasty, and most importantly - satisfying and healthy.

How to make porridge even tastier

At home, a cook has much more possibilities and room for imagination than around a fire. You can diversify the porridge with stew and make it even more tasty - instead of water, use chicken, meat or vegetable broth.

Rice and pearl barley can be supplemented with vegetables, peas with smoked meats, and mushrooms, especially dried wild mushrooms, go well with any porridge. You can use porcini mushroom powder.

Serve the finished dish with fresh vegetables and herbs. It is not only tasty, but also improves the digestion process.

Soldier's porridge is a dish made from meat and cereals. It is believed that soldiers' porridge appeared during the time of Suvorov. He suggested mixing all the cereals that the soldiers had left and boiling them with the remains of meat and lard.

More often, the dish is prepared with stewed meat, because it is quick, convenient and canned food lasts longer in camp conditions. The most popular cereals in the recipe are buckwheat, millet and pearl barley. To prepare porridge you need few ingredients and a little time.

Soldier's porridge is still popular today. On Victory Day, field kitchens are organized in many cities, where everyone is treated to a real soldier’s dish. Trips to the dacha, hiking in nature and relaxation in the mountains are marked by a feast with the preparation of soldier's porridge over the fire. A fragrant, hearty porridge with stew can be cooked at home.