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 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.
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.
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