Buckwheat Porridge with Liver in Meat Broth
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Veal Liver - 7.1 oz
- Beef Kidneys - 7.1 oz
- Buckwheat Groats - 7.1 oz
- Carrot - 3.5 oz
- Butter - 1.8 oz
- Onion - 2 heads
- Chicken Broth - 10 fl oz
- Dill - to taste
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the buckwheat groats.
Step 2
Wash, peel, and julienne the carrot.
Step 3
Peel, wash, and slice the onion into rings.
Step 4
Wash and chop the herbs.
Step 5
Rinse the lung and liver, and slice them.
Step 6
In heated butter, sauté the carrot and onion until golden, then season with salt and pepper, and add the lung and liver.
Step 7
Fry for 5–7 minutes.
Step 8
Pour in 100 ml of broth and simmer for 5 minutes.
Step 9
Add the buckwheat groats, pour in 200 ml of broth, and cook until the liquid evaporates.
Step 10
Cook the porridge on low heat for 20 minutes until ready.
Step 11
Serve by mounding the porridge on a plate.
Step 12
Garnish with chopped dill and parsley.
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