Buckwheat with Chicken "Merchant Style"
Description
The dish is prepared without unnecessary complications. The recipe for "kasha po-kupetski" (merchant-style buckwheat) is an old Russian one. In simple peasant families, vegetables and grains formed the basis of the everyday diet, while meat was considered a great delicacy. Traditional Russian buckwheat porridge was cooked in water, sometimes with added vegetables, and less frequently in milk as a sweet version. Wealthy merchants, however, could afford meat more often, including in buckwheat dishes and other meals. That's how the people came to call buckwheat with meat "kasha po-kupetski," thereby emphasizing the dish's prestigious status. Buckwheat was traditionally cooked in cast-iron pots and earthenware crocks in Russian stoves. Today, you can prepare merchant-style buckwheat in a multicooker, microwave, on the stovetop, or in the oven, using chicken, pork, or beef. I'm sharing my recipe. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the chicken fillet and dry it with a paper towel. Cut into cubes.
- 3
Step 3
Dice the onion.
- 4
Step 4
Cut the carrots into cubes.
- 5
Step 5
It's better to prepare merchant-style buckwheat in a deep frying pan or saucepan. Sear the chicken fillet in a small amount of oil in a heated pan.
- 6
Step 6
Add the onion, salt, sprinkle with chicken spices, and sauté together.
- 7
Step 7
Add the carrots and sauté together.
- 8
Step 8
Press the garlic and mix well.
- 9
Step 9
Sort the buckwheat, rinse it, and add it to a saucepan.
- 10
Step 10
Dissolve tomato paste in two cups of boiling water. Pour over the buckwheat with meat. Season with salt to taste.
- 11
Step 11
Cover the saucepan with a lid. Cook over low heat for 20 minutes.
- 12
Step 12
Buckwheat with chicken "po-kupetski" is ready!
- 13
Step 13
Fluffy, aromatic buckwheat!