Buckwheat porridge with turkey meat

6 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 334
• Proteins: 19.7g
• Fats: 8.9g
• Carbohydrates: 46.6g

Ingredients

• Buckwheat groats: 1.5 glass
• Turkey: 400 g
• Onion: 1 head
• Celery root: 1 pc
• Butter: 50 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash and boil the turkey meat.

   Required ingredients:

   • Turkey: 400 g

2. Strain the resulting broth and cut the meat into small cubes.

3. Sort the buckwheat, rinse it, roast it in a dry pan, and pour in 3 cups of hot broth.

   Required ingredients:

   • Buckwheat groats: 1.5 glass

4. Bring to a boil, reduce heat, and cook for 5–7 minutes.

5. Mix the porridge with meat, transfer it to a clay pot, and cook in a preheated oven.

   Required ingredients:

   • Turkey: 400 g

6. Clean and wash the onion and celery root, chop finely, place in a pan with melted butter, and sauté on low heat for 5 minutes.

   Required ingredients:

   • Onion: 1 head
   • Celery root: 1 piece
   • Butter: 50 g

7. Mix the cooked porridge with onion and celery, season with salt and pepper, and serve.

   Required ingredients:

   • Onion: 1 head
   • Celery root: 1 piece
   • Ground black pepper:  to taste
   • Salt:  to taste