Buckwheat Porridge with Offal
⏳ Time
6 hours 40 minutes
🥕 Ingredients
14
🍽️ Servings
7
Description
This recipe was shared with us by a chef from a local eatery.
Ingredients
- Buckwheat Groats - 17.6 oz
- Butter - 2.1 oz
- Water - 25 fl oz
- Onion - 7.1 oz
- Salt - to taste
- Chicken hearts - 17.6 oz
- Chicken gizzards - 17.6 oz
- Pork fat - 8.8 oz
- 33% Cream - 5 fl oz
- Sour Cream - 4.2 oz
- Olive Oil - to taste
- Ground Black Pepper - to taste
- Parsley - 0 oz
- Herbs - to taste
Step by Step guide
Step 1
Toast the buckwheat groats with half of the butter in a small saucepan for 3–4 minutes. Pour in boiling water and place it over a water bath (on a larger pot that already has boiling water; the entire setup should be on low heat, and make sure the water in the bottom pot doesn't completely evaporate).
Step 2
Let the buckwheat simmer for 3–4 hours. It will be ready in 40 minutes, but the longer it sits, the more flavorful it will become, developing a rich, mellow taste.
Step 3
Peel the onion, chop it, and sauté in the remaining butter until golden brown. Add the onion to the cooked buckwheat and season with salt to taste.
Step 4
Clean the chicken offal, removing all veins, membranes, fat, and tough parts. Be sure to remove all the yellowish residue and any coating from the gizzards, and rinse them thoroughly. Then, in a pot, melt some fat, add the offal, and simmer on low heat for 2 hours until the gizzards become tender.
Step 5
Drain the giblets using a slotted spoon to let the fat drip off. Then, sauté the giblets for 2 minutes, add the cream and sour cream, and simmer for 3–4 minutes. Next, add garlic oil and finely chopped parsley, and season with salt.
Step 6
Place the porridge on a plate, topped with the offal and sauce. Garnish everything with fresh herbs.
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