Buckwheat Porridge with Brains
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Buckwheat porridge with brains
Ingredients
- Buckwheat Groats - 2½ cups
- Beef - 10.6 oz
- Salt - 1½ teaspoons
- Vinegar essence - 1 teaspoon
- Butter - 3 tablespoons
Step by Step guide
Step 1
Cook the buckwheat porridge until fluffy.
Step 2
Soak the brains in cold water for 15 minutes, then remove them from the water, peel off the membrane, place them in a pot, and cover with cold water. Add enough water to just cover the brains. Add salt, bay leaf, and pepper, then pour in the vinegar and bring the brains to a boil. Once the water boils, remove the pot from heat and let the brains sit in the same water for 10–15 minutes, then remove them from the water, slice thinly, and sauté in a pan with butter.
Step 3
Then mix with the porridge and sauté everything together for a few more minutes.
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