Buckwheat with Potatoes
Rustic, simple, and quick for a meatless table! Buckwheat with potatoes is a tasty double side dish - hearty, fragrant, and wholesome. Using boiled potatoes cuts cooking time dramatically. An ideal vegetarian main for those observing a fast.
Updated : 29 January, 2026
Easy
About 20 min.
Ingredients
1 cup
Buckwheat
2 cup
Water
4
Potato
1
Onion
1
Carrot
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make meatless buckwheat with potatoes? Prepare the ingredients. You can slightly adjust the ratio of buckwheat to potatoes to your taste. Peel the potatoes in advance and rinse them under running water to remove any dirt.
Step 2
First, cook the buckwheat. Rinse the groats several times in cold water, then drain completely. Put the buckwheat into a saucepan and pour in cold water in a 1:2 ratio. Bring to a boil, then cook on the lowest heat, covered, for about 15 minutes. During this time the buckwheat will expand, become tender, and absorb all the water.
Step 3
Leave the cooked buckwheat uncovered for a bit so excess steam escapes. The buckwheat will become fluffy and loose.
Step 4
Peel the onion and carrot. Rinse them. Finely chop the onion and grate the carrot.
Step 5
Pour a little vegetable oil into a hot frying pan and add the prepared vegetables. Sauté the onion and carrot for 2-3 minutes.
Step 6
Cut the peeled potatoes into small cubes and add them to the pan with the vegetables. Stir. Cook everything together for 15-20 minutes, until the potatoes are tender. Lightly salt. You can cook it covered.
Step 7
Once the potatoes are tender, add the cooked buckwheat to the pan.
Step 8
Stir and heat for another 2-3 minutes.
Step 9
Meatless buckwheat with potatoes is ready! Serve hot. It’s a tasty stand-alone dish or a wholesome side for meat. Enjoy!
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