Buckwheat in a slow cooker

Ukrainian national dish – buckwheat. A very good and winning dish. You won’t surprise anyone with buckwheat with meat, but buckwheat will add variety to your daily menu. AND buckwheat in a slow cooker they come out tender and juicy.

Buckwheat in a slow cooker – ingredients

• Buckwheat – 300 g.
• Meat – 350 g.
• Salo – 150 g.
• Onion – 2 pieces (large).
• Egg – 1 piece.
• Salt pepper.
• Bay leaf – 1 piece.
• Oil – 3 tbsp.
• Tomato sauce – 2 tbsp.

Buckwheat in a slow cooker – preparation

Buckwheat is sifted and washed. Pour into the multicooker bowl. Fill with water (in the ratio of porridge: water – 1:2), cover with a lid and set the automatic “cereal” program.

While the slow cooker is preparing the buckwheat, we will prepare the minced meat. Grind lard and meat in a meat grinder.

Porridge is cooked. We leave it to cool.

Add the cold porridge to the minced meat, it should visually be twice as much as the minced meat.

We also add an egg, finely grated onion to the minced meat, mix well, pepper and salt to taste.

We form dumplings from the minced meat, lightly pat them.

Pour oil into the bowl of the multicooker, set the “frying” mode for 10-15 minutes so that the bowl with oil heats up well.

We lower our buckwheat in turn and fry well, about 5 minutes on one side and 2 minutes on the other.

We put all the buckwheat in the multicooker bowl, add tomato sauce, a glass of water, a bay leaf, set the “stewing” mode for another 10-15 minutes (with the lid closed).

Serve buckwheat hot with sour cream or your favorite sauce. Bon appetit!