Buckwheat porridge with brains

10 servings

45 minutes

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

Energy value per serving

• Calories: 338.7
• Proteins: 9.8g
• Fats: 15g
• Carbohydrates: 43.7g

Ingredients

• Buckwheat groats: 2.5 glass
• Beef brains: 300 g
• Wheat flour: 2 tbsp
• Vinegar: 1 tsp
• Butter: 3 tbsp
• Vegetable oil: 50 ml
• Bay leaf: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, pour in 5 cups of boiling water, and cook on low heat until the grains absorb the water.

   Required ingredients:

   • Buckwheat groats: 2.5 glasss

2. Then add 2 tablespoons of butter to the porridge, mix, and cook covered on low heat until done.

   Required ingredients:

   • Butter: 3 tablespoons

3. Season the cooked porridge with the remaining butter.

   Required ingredients:

   • Butter: 3 tablespoons

4. Wash the brains, soak in cold water for 15 minutes, remove the film, transfer to a pot and cover with cold water (the water should just cover the contents of the pot).

   Required ingredients:

   • Beef brains: 300 g

5. Add salt, bay leaf, pepper, and vinegar; bring to a boil. Then remove the pot from heat and let the brains sit in this water for 10-15 minutes before slicing them thinly, salting them, coating in flour, and frying in heated vegetable oil.

   Required ingredients:

   • Salt:  to taste
   • Bay leaf:  to taste
   • Ground black pepper:  to taste
   • Vinegar: 1 teaspoon
   • Wheat flour: 2 tablespoons
   • Vegetable oil: 50 ml

6. Mix the porridge with the brains and cook everything together over medium heat for a few more minutes.

   Required ingredients:

   • Beef brains: 300 g