Buckwheat porridge with pork
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, roast it in a dry pan, and transfer it to an aluminum pot.
- Buckwheat groats: 2.5 glasss
2
Pour 4 cups of water into a pot, bring to a boil, and simmer until the grains absorb the water.
3
Move the pot with porridge to the preheated oven and cook for another 15 minutes.
4
Wash the pork and cut it into small pieces.
- Pork: 500 g
5
Peel the onion, wash it, and chop finely.
- Onion: 2 heads
6
Wash the sweet pepper, remove the stem with seeds, and cut into thin strips.
- Sweet pepper: 1 piece
7
Wash the apple, peel it, remove the core, and slice it thinly.
- Apple: 1 piece
8
Wash and chop the celery leaves.
- Celery greens: 1 bunch
9
Place the meat in a pan with heated butter and lightly fry.
- Butter: 50 g
10
Sauté onion and sweet pepper in a separate pan with vegetable oil, add apple, and fry while stirring for 2-3 minutes.
- Onion: 2 heads
- Sweet pepper: 1 piece
- Vegetable oil: to taste
- Apple: 1 piece
11
Mix the meat with onion, pepper, and apple, season with salt and pepper, add sour cream and 100 ml of water, and simmer on low heat until cooked.
- Onion: 2 heads
- Sweet pepper: 1 piece
- Apple: 1 piece
- Ground black pepper: to taste
- Salt: to taste
- Sour cream: 100 g
12
Serve the cooked porridge on plates, top with pork, vegetables, and apple, and sprinkle with chopped celery greens.
- Celery greens: 1 bunch