Buckwheat Porridge with Turkey
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats - 1½ cups
- Turkey - 14.1 oz
- Onion - 1 head
- Celery salt - 1 piece
- Butter - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the turkey meat and boil it.
Step 2
Strain the resulting broth and cut the meat into small cubes.
Step 3
Sort the buckwheat, rinse it, toast it in a dry skillet, and pour in 3 cups of hot broth.
Step 4
Bring to a boil, reduce the heat, and cook for 5–7 minutes.
Step 5
Mix the porridge with the meat, transfer it to a clay pot, and finish cooking in a preheated oven.
Step 6
Peel, wash, and finely chop the onion and celery root, place them in a skillet with melted butter, and sauté over low heat for 5 minutes.
Step 7
Combine the finished porridge with the onion and celery, season with salt and pepper, and serve.
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