Pearl barley porridge with smoked lard and lung

5 servings

45 minutes

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

Energy value per serving

• Calories: 574
• Proteins: 23.5g
• Fats: 20.9g
• Carbohydrates: 78.5g

Ingredients

• Pearl barley: 500 g
• Beef lung: 400 g
• Carrot: 200 g
• Onion: 100 g
• Smoked lard: 100 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the carrot, peel it, and cut it into strips.

   Required ingredients:

   • Carrot: 200 g

2. Peel the onion, wash it, and cut it into rings.

   Required ingredients:

   • Onion: 100 g

3. Cut the smoked lard into cubes and fry.

   Required ingredients:

   • Smoked lard: 100 g

4. Cut the meat into small pieces, season with salt and pepper, and lightly fry in hot fat until a crispy crust forms.

   Required ingredients:

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

5. Then add onion and carrot, fry for 7 minutes over medium heat.

   Required ingredients:

   • Onion: 100 g
   • Carrot: 200 g

6. Place the prepared ingredients in a pot, pour in 800 ml of water, add pearl barley, and cook on low heat until done.

   Required ingredients:

   • Pearl barley: 500 g