Buckwheat With Turkey Fillet, Sauerkraut, And French Mustard Recipe

Preparing the Ingredients

Begin by measuring out 100 grams of buckwheat groats, 50 grams of turkey fillet, 120 grams of sauerkraut, and 10 grams of French mustard. Rinse the buckwheat thoroughly under cold water. Cut the turkey fillet into small, bite-sized pieces.

Cooking the Buckwheat

In a medium saucepan, bring water to a boil. Add the rinsed buckwheat groats and let them simmer on low heat until they are fully cooked, about 15-20 minutes. Once done, drain any excess water and set the cooked buckwheat aside to cool.

Preparing the Turkey Fillet

Season the turkey fillet pieces with salt and pepper to taste. In a skillet over medium heat, cook the turkey pieces until they are golden brown on all sides and cooked through, about 5-7 minutes. Remove from the skillet and let them cool.

Assembling the Dish

In a large bowl, combine the cooked buckwheat, cooked turkey, and sauerkraut. Add the French mustard and mix everything thoroughly until the mustard is evenly distributed throughout the dish.