Buckwheat With Beef, Shredded Carrots, Soft-boiled Eggs, And Coffee With Milk Recipe

Preparing the Buckwheat

Start by rinsing 150 grams of buckwheat thoroughly under cold water. Then, in a saucepan, bring water to a boil, add the buckwheat, and let it simmer for about 15-20 minutes until tender. Drain any excess water and set aside.

Cooking the Beef and Carrots

Slice 60 grams of beef into thin strips and grate 50 grams of carrots. In a skillet, heat a little oil over medium heat and add the beef strips, cooking until they're brown and nearly cooked through. Add the grated carrots to the skillet, stirring frequently, until the carrots are soft.

Assembling the Dish

Combine the cooked buckwheat, beef, and carrots in a large bowl. Season with salt and pepper to taste, and gently mix until everything is evenly distributed.

Preparing the Soft-Boiled Eggs

Bring a pot of water to a boil. Carefully add 2 medium eggs and cook for approximately 6 to 7 minutes for a soft-boiled consistency. Remove the eggs, place them in cold water to cool slightly, then peel.

Serving

Divide the buckwheat, beef, and carrot mixture onto plates. Halve the soft-boiled eggs and place on top of the mixture. Serve immediately, accompanied by a mug of coffee mixed with 30 ml of milk.