Barley Porridge with Smoked Bacon and Beef Lungs
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
5
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Pearl barley - 17.6 oz
- Beef Kidneys - 14.1 oz
- Carrot - 7.1 oz
- Onion - 3.5 oz
- Semi-Smoked Sausage - 3.5 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrot, peel it, and cut it into strips.
Step 2
Peel the onion, wash it, and cut it into rings.
Step 3
Cut the smoked bacon into cubes and fry it.
Step 4
Cut the lungs into small pieces, season with salt and pepper, and lightly fry in the hot bacon fat until a crispy crust forms.
Step 5
Then add the onion and carrot, and fry for 7 minutes over medium heat.
Step 6
Place the prepared ingredients in a pot, pour in 800 ml of water, add the barley groats, and cook on low heat until ready.
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