Buckwheat Porridge with Liver
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1½ cups
- Veal Liver - 10.6 oz
- Onion - 2 heads
- Vegetable Oil - 3 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, pour in 3 cups of boiling water, and cook on low heat until the grains absorb the water.
Step 2
Transfer the porridge to a clay pot and finish cooking in a preheated oven.
Step 3
Rinse the liver, place it in a pot, cover with cold water, add salt, bring to a boil, and simmer on low heat for 1 to 1.5 hours.
Step 4
Cool the boiled liver and pass it through a meat grinder.
Step 5
Peel, wash, chop the onion, and sauté it in vegetable oil.
Step 6
Add the liver to the pan with the onion, season with salt and pepper, and cook for another 3 to 5 minutes.
Step 7
Mix the porridge with the liver, serve on individual plates, and enjoy.
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