Buckwheat Porridge with Pork
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 2½ cups
- Pork Blood - 17.6 oz
- Sour Cream - 3.5 oz
- Onion - 2 heads
- Orange Bell Peppers - 1 piece
- Apple - 1 piece
- Celery salt - 1 bunch
- Butter - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, toast it in a dry skillet, and transfer it to an aluminum pot.
Step 2
Pour 4 cups of water into the pot, bring to a boil, and cook on low heat until the buckwheat absorbs the water.
Step 3
Transfer the pot with the porridge to a preheated oven and cook for another 15 minutes.
Step 4
Rinse the pork and cut it into small pieces.
Step 5
Peel the onion, wash it, and chop it finely.
Step 6
Wash the bell pepper, remove the stem and seeds, and cut it into thin strips.
Step 7
Wash the apple, peel it, remove the core, and slice it thinly.
Step 8
Wash and chop the celery greens.
Step 9
Place the meat in a skillet with heated butter and lightly fry it.
Step 10
Sauté the onion and bell pepper in a separate skillet with vegetable oil, add the apple, and fry while stirring for 2–3 minutes.
Step 11
Combine the meat with the onion, pepper, and apple, season with salt and pepper, add sour cream and 100 ml of water, and simmer on low heat until cooked through.
Step 12
Serve the finished porridge on plates, top with the pork and vegetable mixture, and sprinkle with chopped celery greens.
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