Buckwheat Porridge with Brains
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 2½ cups
- Beef - 10.6 oz
- Wheat Flour - 2 tablespoons
- Vinegar essence - 1 teaspoon
- Butter - 3 tablespoons
- Vegetable Oil - 1 fl oz
- Bay leaf - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, pour in 5 cups of boiling water, and cook on low heat until the grains absorb the water.
Step 2
Then add 2 tablespoons of butter to the porridge, stir, and cook covered on low heat until done.
Step 3
Season the finished porridge with the remaining butter.
Step 4
Rinse the brains, soak them in cold water for 15 minutes, then remove the membrane, place them in a pot, and cover with cold water (the water should just cover the contents of the pot).
Step 5
Add salt, bay leaf, pepper, and vinegar, bring to a boil. After that, remove the pot from heat, let the brains sit in the same water for 10-15 minutes, then slice them thinly, season with salt, coat in flour, and fry in heated vegetable oil.
Step 6
Mix the porridge with the brains and cook everything together over medium heat for a few more minutes.
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