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 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.
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.
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