Home · Recipes · Main dishes · Merchant-style buckwheat with pork

Main dishes

Merchant-style buckwheat with pork

60 min, 20 active4 servings533 kcal per servingEasy

Grechka po-kupecheski, or merchant-style buckwheat, is the one-pan dinner Russian families lean on when they want something hearty without a pile of washing up. Pork is browned and braised briefly with onion, carrot and tomato, then the buckwheat goes in with water and soaks up all those meaty juices. The result is savoury, nutty and fluffy, needs no side dish, and reheats well for packed lunches. You can swap the pork for chicken or beef and just adjust the braising time.

Method

Tap a step to mark it done.

  1. Cut the pork into 2 cm cubes, finely dice the onion and coarsely grate the carrot. Rinse the buckwheat and drain.

  2. Heat the oil in a deep lidded frying pan or sauté pan. Brown the pork over high heat for 7-8 minutes.

  3. Add the onion and carrot, lower the heat to medium and cook for 5-6 minutes until soft.

  4. Stir in the tomato purée and chopped garlic and cook for 1-2 minutes. Pour in 100 ml of hot water, cover and braise for 15 minutes.

  5. Add the buckwheat, level it out and pour in the remaining 450 ml of hot water. Season with about 1 teaspoon of salt and some pepper and add the bay leaf.

  6. Bring to the boil, turn the heat to the lowest setting, cover and cook for 20 minutes without stirring.

  7. Turn off the heat and leave covered for another 10 minutes. Remove the bay leaf, fluff gently and serve.

Tips for success

  • Don't stir while the buckwheat cooks, or it goes gluey.
  • If there's still liquid after 20 minutes, cook uncovered for 2-3 minutes.
  • If the pan is dry but the grains are still firm, add 50 ml of boiling water and leave covered.
  • A heavy-based pan matters. In a thin one the buckwheat will catch.

Serving and storage

Serve hot, scattered with chopped herbs. Pickles, sauerkraut or a simple fresh vegetable salad are the natural partners.

Keep covered in the fridge for up to 3 days. Reheat in a pan with a spoonful of water, or in the microwave.

Variations

  • Chicken: use boneless thighs and braise with the vegetables for just 5 minutes.
  • Mushroom: add 200 g of sliced mushrooms along with the onion.
  • Beef: braise the meat with the tomato for 40 minutes, topping up with water as needed.

Calories and macros

Per serving (about 346 g):

533kcal
24.8protein, g
30.7fat, g
45.3carbs, g

Per 100 g: 154 kcal, P 7.2, F 8.9, C 13.1. An estimate based on average ingredient values. Your daily calories ›

BudgetNo ovenGluten-free

Cooked this or have your own version? Share photos and secrets in the community, where readers talk home cooking.

Share a recipe

Similar recipes

Main dishes ›
150 min647 kcalLasagne bologneseMain dishes90 min830 kcalSpaghetti bologneseMain dishes · easy120 min478 kcalRussian beef goulash with gravyMain dishes · easy80 min664 kcalStuffed peppers with meat and riceMain dishes · easy

Frequently asked questions

What is the water ratio for buckwheat?

For 250 g of buckwheat you need about 450 ml of water once the grains go in, roughly 1 to 2 by volume. Another 100 ml goes into braising the meat. The water should sit about 1 cm above the grains.

Which meat is best for merchant-style buckwheat?

Pork shoulder or neck is traditional and stays juicy. Chicken thighs and beef also work, but beef needs about 40 minutes of braising before the buckwheat is added.

Can I make it in a multicooker?

Yes. Brown the meat and vegetables on the fry setting, add the tomato, buckwheat and 450 ml of water, then use the grain or buckwheat programme for 30-40 minutes. Keep the water the same as in the recipe.