Buckwheat Porridge with Liver
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Veal Liver - 14.1 oz
- Buckwheat Groats - 10.6 oz
- Turnips - 2 pieces
- Clarified Butter - 3.5 oz
- Onion - 2 heads
- Dill - to taste
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel them, and cut them into strips.
Step 2
Peel the onion, wash it, and cut it into rings.
Step 3
Wash the herbs and chop them.
Step 4
Rinse the liver and boil it separately.
Step 5
Cut into slices.
Step 6
Fry the carrots and onion in heated butter until golden.
Step 7
Then season with salt and pepper, add a little water, and simmer for 5 minutes.
Step 8
Add the rinsed buckwheat, pour in another 400 ml of water, and cook until the liquid evaporates, then add the liver and cook until done over low heat.
Step 9
Serve on a plate, mounding it and sprinkling with dill and parsley.
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