Buckwheat porridge with giblets
7 servings
400 minutes
The recipe was shared with us by the chef of the restaurant "Na Melnitse" Artem Osnach.
1
Roast buckwheat with half the butter in a small saucepan for 3-4 minutes. Pour in boiling water and place it in a water bath (on a larger pot where water is already boiling; the whole setup is on low heat, and you need to ensure that the water in the lower pot does not evaporate completely).
- Buckwheat groats: 500 g
- Butter: 60 g
- Water: 750 ml
2
Leave the buckwheat to simmer for 3-4 hours. It will be ready in 40 minutes, but the longer it sits, the tastier it will become, acquiring a stewed flavor.
3
Peel and chop the onion, sauté it in the remaining butter until golden brown. Add the onion to the cooked buckwheat porridge and season with salt to taste.
- Onion: 200 g
- Butter: 60 g
- Salt: to taste
4
Clean the chicken entrails, remove all veins, tendons, fat, and tough parts. Be sure to remove all yellowness and coating from the stomachs and rinse them. Then melt fat in a pot, add the entrails and simmer for 2 hours on low heat until the stomachs are soft.
- Chicken hearts: 500 g
- Chicken gizzards: 500 g
- Pork fat: 250 g
5
Place the entrails on a slotted spoon to drain the fat. Then fry the entrails for 2 minutes, add cream and sour cream, simmer for 3-4 minutes, then add garlic oil and finely chopped parsley, and salt.
- Chicken hearts: 500 g
- Chicken gizzards: 500 g
- Cream 33%: 160 ml
- Sour cream: 120 g
- Garlic oil: to taste
- Parsley: 1 g
- Salt: to taste
6
Put porridge in a plate, top with offal and sauce. Garnish everything with greens.
- Buckwheat groats: 500 g
- Chicken hearts: 500 g
- Chicken gizzards: 500 g
- Green: to taste