Nami-Nami’s Buckwheat Kasha with Mince (Tatrapuder hakklihaga)

250 g minced meat (8.8 ounces; about 1 cup)
1 small onion, peeled and chopped
2 carrots, peeled and coarsely grated
400 g buckwheat groats (14 ounces; about 1 pound)
oil for frying
1 litre of water, boiling (34 ounces; about a quart)
freshly ground black pepper

Heat the oil on a frying pan over high heat, add the minced meat and brown, stirring every now and then. Reduce the heat to moderate, add the carrot and onions, season with salt and pepper and cook for 5 minutes to slighly soften the onions.

Heat some oil in a large heavy saucepan, add the buckwheat groats and toast them for about 5 minutes, stirring to coat and toast evenly. Add the fried meat and onion mixture to the buckwheat groats, give it a stir and pour over the boiling water.

Cover the saucepan and simmer on a low heat for 30-40 minutes, until buckwheat groats are soft. Serve hot with sliced pickled cucumbers and cold horseradish and sour cream sauce*.

* To make the cold horseradish sauce grate some fresh horseradish, add enough sour cream to achieve the consistency and potency you like and season with salt.

LEFTOVERS? No worries – simply heat the cold buckwheat kasha in some oil or butter on the following day.

Nami-Nami’s Buckwheat Kasha with Mince


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: