Buckwheat porridge with liver

4 servings

30 minutes

Buckwheat porridge with liver is a hearty and comforting dish of Russian cuisine that combines simplicity and rich flavor. Historically, buckwheat was a staple in the diet of Russian peasants due to its nutritional value and accessibility. The liver, rich in iron and vitamins, complements the porridge with a rich, slightly spicy taste. Tender beef lungs sautéed with onions and butter harmoniously blend with the fluffy buckwheat, creating a warm and cozy taste of home-cooked food. This dish is perfect for those who appreciate simple and healthy ingredients; it satisfies hunger well and pairs excellently with pickles and fresh vegetables. Buckwheat porridge with liver is a tradition that conveys the taste of history, reminding one of home warmth and care.

Energy value per serving

• Calories: 706.7
• Proteins: 27.9g
• Fats: 20.3g
• Carbohydrates: 109.4g

Ingredients

• Buckwheat groats: 2.5 glass
• Beef lung: 300 g
• Onion: 2 head
• Salt: 1 tsp
• Butter: 3 tbsp

Cooking steps

1. Cook crumbly buckwheat porridge.

   Required ingredients:

   • Buckwheat groats: 2.5 glasss

2. Wash the liver (lung), place it in a pot, add water, salt, and simmer for 1-1.5 hours until soft. Cool the cooked liver and pass it through a meat grinder or chop finely with a knife.

   Required ingredients:

   • Beef lung: 300 g
   • Salt: 1 teaspoon

3. Finely chop the onion and sauté it in a pan with oil. Then add 1-2 tablespoons of oil and chopped liver, season with salt and pepper to taste.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 3 tablespoons
   • Salt: 1 teaspoon
   • Butter: 3 tablespoons
   • Salt: 1 teaspoon
   • Salt: 1 teaspoon

4. Mix the liver fried with onions with the prepared hot buckwheat porridge.

   Required ingredients:

   • Buckwheat groats: 2.5 glasss