Buckwheat in a Cauldron
Fragrant buckwheat with sautéed veggies, cooked until fluffy. A hearty dish, perfect on its own or with meat or sauces!
Updated : 17 July, 2025
Easy
About 20 min.
Ingredients
500 grams
Buckwheat
1
Carrot
1
Onion
8
Garlic
60 grams
Butter
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Hot pepper, ground
to taste
Herb mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can replace buckwheat with any other grain if you wish. Keep in mind that cooking time may change either way. Don’t forget that some grains (like pearl barley) need pre-soaking.
Preparation
Step 1
If desired, you can add meat or mushrooms to the dish. Use vegetables to your taste - you can also add tomatoes or bell peppers. Choose your favorite spices, or use a special buckwheat seasoning blend.
Step 2
Peel the onion and cut it into thin half-rings. To avoid irritating your eyes while cutting onions, rinse the onion bulb and knife under cold water. A cutting board won’t absorb an unpleasant onion smell if you rub it with a piece of lemon beforehand.
Step 3
Melt butter in the cauldron and add the sliced onion. Sauté over high heat until golden brown.
Step 4
Wash, peel, and cut the carrot into thin strips.
Step 5
Add the carrot to the onion and continue sautéing the vegetables.
Step 6
Sort through the buckwheat, rinse it, and lightly toast it in a pan with some vegetable oil so the grains come out fluffy.
Step 7
Place the toasted buckwheat into the cauldron with the onions and carrots.
Step 8
Pour water into the cauldron so it stands about 0.6 inches (1.5 cm) above the buckwheat. Add salt, pepper, and the herb mixture. Cook over medium heat without a lid until all the water has evaporated.
Step 9
Peel garlic cloves and sink them whole into the buckwheat about 7-10 minutes before the dish is ready. This way, the dish will gain a spicy aroma, and the garlic will retain more of its benefits and flavor.
Step 10
Stir the cooked buckwheat, cover with a lid, and let it sit for 5-10 minutes before serving. Serve hot, sprinkled with fresh herbs (I used green onions). Try the buckwheat with sour cream or tomato sauce - it’s delicious either on its own or as a side to meat or fish dishes. Enjoy your meal!