Buckwheat Porridge with Udder
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Udder - 14.1 oz
- Buckwheat Groats - 8.8 oz
- Wheat Flour - 1.8 oz
- Turnips - 2 pieces
- Semi-Smoked Sausage - 3.5 oz
- Onion - 3 heads
- Dill - to taste
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the carrots, peel them, and cut into strips.
Step 10
Add the rinsed buckwheat groats, pour in 400 ml of water, and cook on low heat until done for 20 minutes.
Step 11
Serve on a plate, piled high. Sprinkle with dill and parsley.
Step 2
Peel the onion, wash it, and cut into rings.
Step 3
Wash the herbs and chop them.
Step 4
Rinse the udder, cut it into thick slices, cover with water, bring to a boil, drain the water, cover with water again, and boil.
Step 5
Then remove the udder and lightly pound it.
Step 6
Cut the smoked bacon into cubes and fry it.
Step 7
Dredge the udder slices in flour, lightly fry in the bacon fat, remove, and set aside.
Step 8
In the same fat, fry the carrots and onions until golden, season with salt and pepper.
Step 9
Add the fried udder. Pour in 100 ml of water and simmer for 5 minutes.
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