Buckwheat with Meat in a Cauldron
Tasty, filling, and nourishing, made from simple ingredients! Buckwheat with meat in a cauldron is an easy and delicious lunch or dinner for the whole family. The meat becomes very tender, melting in your mouth, while the buckwheat absorbs the juices and turns wonderfully aromatic.
Updated : 21 August, 2025
Easy
About 20 min.
Ingredients
600 grams
Buckwheat
600 grams
Pork
300 grams
Carrot
1
Onion
100 grams
Butter
80 milliliters
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any meat: beef, pork, lamb. Chicken or turkey also work well. The vegetables can be adjusted or replaced to your taste.
Step 2
Sort through the buckwheat, rinse thoroughly until the water runs clear, and dry. It’s best to use a sieve and let the water drain completely. Buckwheat can be replaced with another grain of your choice. Cooking time may vary. Keep in mind that some grains (like pearl barley) require pre-soaking.
Step 3
Wash the meat, pat dry, and cut into small pieces. Use boneless meat only. I used pork ham with a minimal amount of fat.
Step 4
Peel the onion and chop it into cubes or half rings, as you prefer. If you or your kids don’t like onions, you can skip them or replace with another vegetable, like bell pepper.
Step 5
Peel the carrot and cut into thin strips or grate on a coarse grater. I like to use a Korean-style carrot grater for thin shreds.
Step 6
Heat vegetable oil and half of the butter in a cauldron (or deep pot) over medium heat. Add the onion and fry until golden, about 5-7 minutes.
Step 7
Add the meat and fry, stirring, for 15 minutes until half-cooked.
Step 8
Add the carrot. Then pour in about 2 ½ cups (600 ml) of hot water. When it boils, season with salt and pepper.
Step 9
Simmer the meat with vegetables under a lid over low heat until the meat is fully cooked, about 40 minutes.
Step 10
In a skillet, melt the remaining butter over medium heat. Add the rinsed buckwheat and fry, stirring, for about 10 minutes.
Step 11
Transfer the buckwheat to the cauldron with the meat and spread evenly. Pour in enough hot water so that it covers the grains by about ½ inch (1.5 cm). Cook over medium heat uncovered until the excess liquid evaporates.
Step 12
Use the handle of a spoon to make deep holes in the porridge. Cook uncovered over low heat for another 10-15 minutes. Stir at the end.
Step 13
Serve the ready buckwheat with meat hot, portioned onto plates. Enjoy!