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Grechka po-kupecheski
Grechka po-kupecheski (гречка по-купечески): merchant-style buckwheat cooked with pork, carrot, onion and tomato
Russian merchants of the nineteenth century liked their buckwheat with meat in it, and "merchant-style" grechka became a hearty one-pan supper that students, soldiers and busy parents still cook today. Cubes of pork shoulder are browned with onion and carrot, enriched with tomato, then roasted buckwheat simmers in the same pan until every grain is separate and steeped in the juices. It is earthy, savoury and filling, best with a salted cucumber or a spoon of tsakhdon-style garlic sour cream. The usual slip is stirring the buckwheat while it cooks, which breaks the grains into mush; cover the pan and leave it alone. Pork pieces should be fully cooked to 71 °C. Chef's tip: toast the buckwheat in the pan for a minute before adding water to deepen its nutty taste.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz pork shouldercut into 2 cm cubes
- 2 tbsp sunflower oil
- 1 onionchopped
- 1 carrotcoarsely grated
- 2 cloves garlicchopped
- 2 tbsp tomato paste
- 9 oz roasted buckwheat (kasha)rinsed
- 2 ¼ cups boiling water
- 1 ¼ tsp salt
- ½ tsp black pepperground
- 1 bay leaf
- ⅓ oz fresh dill (optional)chopped
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Method
0/6 doneStep 1: Heat the 2 tbsp sunflower oil in a deep lidded frying pan over a high heat and brown the 14 oz pork shoulder for 6–7 minutes, until well coloured on all sides.
7 minStep 3: Stir in the 2 cloves garlic and 2 tbsp tomato paste and cook for 1 minute, until the paste darkens.
1 minStep 4: Add the 9 oz roasted buckwheat (kasha) and stir for 1 minute, until it smells toasty.
1 minStep 5: Pour in the 2 ¼ cups boiling water, add the 1 ¼ tsp salt, ½ tsp black pepper and 1 bay leaf, bring to the boil, then cover tightly and cook over a low heat for 18–20 minutes without stirring, until the water is absorbed and the grains are tender.
20 minStep 6: Check that a cube of pork reads 160°F. Turn off the heat and leave covered for 5 minutes, then fluff with a fork, remove the bay leaf and serve with ⅓ oz fresh dill.
5 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 27 g
- Carbs
- 47 g
- Fat
- 19 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grechka po-kupecheski take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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