Buckwheat porridge with liver

6 servings

45 minutes

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

Energy value per serving

• Calories: 451.6
• Proteins: 13.7g
• Fats: 24.7g
• Carbohydrates: 46.4g

Ingredients

• Buckwheat groats: 1.5 glass
• Liver: 300 g
• Onion: 2 head
• Vegetable oil: 3 tbsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, pour in 3 cups of boiling water, and cook on low heat until the grains absorb the water.

   Required ingredients:

   • Buckwheat groats: 1.5 glass

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

3. Wash the liver, place it in a pot, fill with cold water, add salt, bring to a boil and simmer for 1–1.5 hours.

   Required ingredients:

   • Liver: 300 g
   • Salt:  to taste

4. Cool the boiled liver and pass it through a meat grinder.

5. Peel, wash, chop the onion and fry it in vegetable oil.

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil: 3 tablespoons

6. Add liver to the pan with onions, season with salt and pepper, and cook for another 3-5 minutes.

   Required ingredients:

   • Liver: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Mix the porridge with the liver, place it on serving plates, and serve at the table.

   Required ingredients:

   • Liver: 300 g