This recipe comes from the town of Frenstat pod Radhostem which is located in the Moravian-Silesian Region.

Pagans from Asia brought buckwheat to the Czech Republic in the 13th century. Buckwheat tolerates dry soil during cultivation, so it is easy to grow in the Czech Republic. It was previously considered as a food for the poor people and was a cattle feed in the last century. It is a very popular food nowadays (because it is healthy), and it is getting back to our tables. Buckwheat is gluten-free, and contains a large amount of minerals – calcium, iron, magnesium, phosphorus, potassium, copper, manganese, and zinc, and vitamins B (B1, B2, B6), E, ​​niacin, and rutin.

For more information about the Moravian-Silesian Region, from which this recipe comes, click here.

Ingredients

3/4 cup buckwheat
3/4 lbs pork stew meat
3/4 cup frozen mixed diced vegetables
2 Tbs lard or oil
1 small onion
1 tsp salt
1/2 tsp ground caraway seeds (for grinding you can use a electric coffee grinder)
1/4 tsp fresh ground black pepper

Instructions

Let’s start with the main raw material, which is buckwheat. Take the buckwheat and pour it into a thick colander and rinse it with hot water. Fry the chopped onion in an oven-safe pan in lard or oil. The onion must have a golden color. Then add the pork, cut into smaller pieces. Add 1 teaspoon of salt, half of a teaspoon of crushed caraway seeds, a quarter of a teaspoon of ground pepper, and the rinsed buckwheat. Stir the ingredients, add water, and simmer it until soft. Then add the mixed vegetables and stir the ingredients to combine. Put a lid on the pan and let the food bake slowly in the oven.

The dish can be served with a fresh salad or with pickled vegetable salad.