1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 tbsp tomato sauce
2 garlic cloves
2 bay leaf
1 pinch ground pepper
2-3 tbsp vegetable oil
Salt on your taste
2 cup water
Wash a buckwheat, dry out, and stir-fry in a skillet with some drops of a vegetable oil for 1-2 minutes.
Peel and chop onions and carrots.
Peel and press a garlic.
Stir-fry the onions with the vegetable oil until color turns gold, add the carrots, and stir-fry for 5 minutes together.
Add a ground meat into the skillet, stir well, and stir-fry for 3-5 minutes more.
Put a mixture into a sauce-pan, add a tomato sauce and a salt, stir, and pour 2 cups a boiling water on top.
Simmer under a lid until all ingredients are ready.
Add the pressed garlic, a ground pepper, and bay leaves, stir, and let to sit without a heating for 10-15 minutes.
Remove bay leaves, and serve.