Hearty Belarusian Buckwheat Stew

local_grocery_store Ingredients

• 1 cup Buckwheat groats, rinsed
• 2 tablespoons Vegetable oil
• 1 Onion, diced
• 2 Carrot, diced
• 2 Potato, peeled and diced
• 3 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 4 cups Vegetable broth
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt, or to taste
• 1/2 teaspoon Black pepper, or to taste
• 2 tablespoons Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.In a large pot, heat the vegetable oil over medium heat.
2. 2.Add the diced onion, carrot, and potato. Sauté for 5 minutes, until the vegetables start to soften.
3. 3.Stir in the minced garlic and tomato paste. Cook for another 2 minutes.
4. 4.Add the rinsed buckwheat groats, vegetable broth, bay leaves, dried thyme, salt, and black pepper to the pot. Stir well to combine.
5. 5.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, or until the buckwheat is tender and the flavors have melded together.
6. 6.Remove the bay leaves and discard.
7. 7.Serve the stew hot, garnished with fresh parsley.
8. 8.Enjoy this comforting Belarusian Buckwheat Stew!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew with your favorite vegetables. You can add mushrooms, bell peppers, or even some leafy greens.
• chevron_rightFor a heartier version, you can add some cooked chicken or beef to the stew.
• chevron_rightLeftovers of this stew taste even better the next day, so don't hesitate to make a big batch.
• chevron_rightServe the stew with some crusty bread or a side salad for a complete meal.