Barley Porridge with Fried Udder
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Udder - 14.1 oz
- Pearl barley - 7.1 oz
- Wheat Flour - 1.8 oz
- Carrot - 7.1 oz
- Semi-Smoked Sausage - 3.5 oz
- Onion - 3 pieces
- Dill - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the barley groats, rinse them, pour hot water over, bring to a boil, then drain in a colander.
Step 2
Wash the carrot, peel it, and cut it into strips.
Step 3
Peel the onion, wash it, and cut it into rings.
Step 4
Wash the herbs and chop them.
Step 5
Wash the udder, cut it into thick slices, cover with water, bring to a boil, drain the water, cover again with water, and boil.
Step 6
Then remove the udder and lightly pound it.
Step 7
Cut the smoked bacon into cubes and fry it.
Step 8
Dredge the udder slices in flour, lightly fry in the bacon fat, remove, and set aside.
Step 9
In the same fat, fry the carrot and onion until golden, season with salt and pepper.
Step 10
Add the fried udder. Pour in 100 ml of water and simmer for 5 minutes.
Step 11
Add the barley groats, pour in 400 ml of water, and simmer until the liquid evaporates.
Step 12
Bring the porridge to readiness over low heat.
Step 13
Before serving, sprinkle with dill or parsley.
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