Buckwheat Porridge with Rabbit and Nettle
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Rabbit - 10.6 oz
- Buckwheat Groats - 10.6 oz
- Nettle - 5.3 oz
- Turnips - 3 pieces
- Onion - 3 heads
- Clarified Butter - 2.5 oz
- Chicken Egg - 1 piece
- Parsley - to taste
- Dill - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel, and cut into strips.
Step 10
Sprinkle with the remaining pepper.
Step 11
Serve at the table, garnished with dill and parsley.
Step 2
Peel the onion, wash, and slice into half rings.
Step 3
Wash the nettle, blanch with boiling water, and chop.
Step 4
Wash and chop the dill and parsley.
Step 5
Boil the egg, then peel and slice into rounds, and season with pepper.
Step 6
Wash the meat, cut into strips, sauté in melted butter, add the onion, carrots, nettle, salt, and part of the pepper.
Step 7
Sauté for 3 minutes, pour in a little water, and simmer over medium heat for 5 minutes.
Step 8
Then add the pre-washed buckwheat, pour in 300 ml of water, and cook for 30 minutes.
Step 9
Serve the finished porridge in a mound on a plate, arranging the slices of boiled egg around the edges.
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