Buckwheat With Eggs, Cutlet, And Salad Recipe

Buckwheat Preparation

1. Rinse 1 cup of buckwheat under cold water. 2. In a saucepan, combine the buckwheat with 2 cups of water and a pinch of salt. Bring to a boil. 3. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the buckwheat is tender. 4. Fluff with a fork before serving.

Eggs Preparation

1. Boil 4 eggs in a pot of water for 10 minutes for hard-boiled eggs. 2. Remove the eggs from the pot and place them in cold water to cool. 3. Peel and slice the eggs before serving.

Cutlet Preparation

1. In a bowl, combine 1 pound of ground meat (beef, chicken, or turkey), 1 finely chopped onion, 1 crushed garlic clove, 1 egg, salt, and pepper to taste. Mix well. 2. Form the mixture into small patties (cutlets). 3. Heat 2 tablespoons of oil in a skillet over medium heat. 4. Cook the cutlets for about 5-7 minutes on each side or until fully cooked and browned.

Salad Preparation

1. Chop 1 cucumber, 2 tomatoes, 1 bell pepper, and 1 small red onion into bite-sized pieces. 2. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper to taste. 3. Optionally, add some chopped fresh herbs like parsley or dill.

Serving

1. Plate a serving of cooked buckwheat on each plate. 2. Add a few slices of boiled eggs, a couple of cutlets, and a generous portion of salad. 3. Serve immediately while everything is fresh and warm.