Buckwheat Kasha with Canned Meat (Soldier-Style)

Clean and finely chop the vegetables.

Heat a cauldron (or thick-bottomed pot) over medium heat, skim the fat from the top of the canned meat, and add it to the cauldron.

Once the fat has melted, add the onion and sauté over medium-high heat for 4–5 minutes until soft.

Add the diced carrots and garlic to the onion, and sauté everything together for another 5 minutes.

Rinse the buckwheat groats, add them to the vegetable base, and stir-fry for about 3 minutes over medium-high heat.

Pour in half a liter of water, bring to a boil, and season lightly with salt.

Simmer the uncovered buckwheat over medium heat for 7–10 minutes until most of the water has evaporated.

Add the canned meat to the buckwheat and mix well.

Reduce the heat to low, cover the cauldron or pot with a lid, and let the kasha simmer for about 15 minutes until all the liquid is absorbed.