Today‘s main meal was something new to me. We had a Russian buckwheat dish with beef and mushrooms that was supposed to be cooked in a clay pot in the oven. Since we don’t own a clay pot we had to use a normal saucepan that was ovenproof but in hindsight, we probably should have simply simmered this on the stove and not used the oven at all, as it took a long time for the buckwheat to cook properly. Nevertheless the resulting meal, once served with crème fraîche and chopped chives, turned out to be really nice and I think I‘ll try buckwheat again.

Recipe used (in German):
https://www.gewuerze-der-welt.net/rezepte/hauptgang/russlands-kueche-buchweizen-mit-fleisch-und-pilzen-aus-dem-tontopf

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