Buckwheat porridge with giblets

6 servings

45 minutes

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

Energy value per serving

• Calories: 609
• Proteins: 25.8g
• Fats: 34.2g
• Carbohydrates: 51.6g

Ingredients

• Buckwheat groats: 1.5 glass
• Chicken giblets: 600 g
• Carrot: 4 pc
• Onion: 2 head
• Butter: 200 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Peel, wash, and finely chop the onion.

   Required ingredients:

   • Onion: 2 heads

2. Peel, wash, and grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 4 pieces

3. Wash the offal, chop finely, mix with onion and carrot, and fry in heated butter.

   Required ingredients:

   • Chicken giblets: 600 g
   • Onion: 2 heads
   • Carrot: 4 pieces
   • Butter: 200 g

4. Rinse the buckwheat, mix it with fried offal and vegetables, and distribute it into six portion clay pots.

   Required ingredients:

   • Buckwheat groats: 1.5 glass
   • Chicken giblets: 600 g
   • Carrot: 4 pieces
   • Onion: 2 heads

5. Pour 150 ml of water into each pot, add salt and pepper.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste

6. Cover the pots with lids and place them in a preheated oven for 20 minutes.