Buckwheat porridge with liver

4 servings

45 minutes

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

Energy value per serving

• Calories: 529.9
• Proteins: 27.3g
• Fats: 25.2g
• Carbohydrates: 51.2g

Ingredients

• Buckwheat groats: 1 glass
• Beef liver: 400 g
• Carrot: 1 pc
• Onion: 1 head
• Butter: 100 g
• Parsley: 1 bunch
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, pour in 2.5 cups of hot water and bring to a boil.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Reduce the heat and cook the porridge while stirring for another 5-7 minutes.

3. Transfer the porridge to a clay pot and cook in a preheated oven.

4. Wash the liver and chop it finely.

   Required ingredients:

   • Beef liver: 400 g

5. Peel, wash, and slice the onion into half rings.

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

7. Place onion and carrot in a pan with 50 g of melted butter and sauté lightly.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Butter: 100 g

8. Place the liver in the pan with vegetables, season with salt and pepper, and cook while stirring for 10 minutes.

   Required ingredients:

   • Beef liver: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Wash the parsley leaves and chop them finely.

   Required ingredients:

   • Parsley: 1 bunch

10. Mix the porridge with liver, onion, and carrot, and season with the remaining butter.

    Required ingredients:

    • Buckwheat groats: 1 glass
    • Beef liver: 400 g
    • Onion: 1 head
    • Carrot: 1 piece
    • Butter: 100 g

11. Before serving, sprinkle each portion with chopped parsley.

    Required ingredients:

    • Parsley: 1 bunch