Buckwheat porridge with udder

4 servings

45 minutes

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

Energy value per serving

• Calories: 659.2
• Proteins: 21.9g
• Fats: 37.6g
• Carbohydrates: 63.4g

Ingredients

• Udder: 400 g
• Buckwheat groats: 250 g
• Wheat flour: 50 g
• Carrot: 2 pc
• Smoked lard: 100 g
• Onion: 3 head
• Dill: to taste
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

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

   Required ingredients:

   • Carrot: 2 pieces

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

   Required ingredients:

   • Onion: 3 heads

3. Wash and chop the greens.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste

4. Wash the udder, cut into thick slices, pour water, bring to a boil, drain the water, pour water again, and boil.

   Required ingredients:

   • Udder: 400 g

5. Then remove the udder and gently beat it.

6. Cut the smoked lard into cubes and fry.

   Required ingredients:

   • Smoked lard: 100 g

7. Coat the udder slices in flour, lightly fry in fat, remove and set aside.

   Required ingredients:

   • Udder: 400 g
   • Wheat flour: 50 g

8. In the same pan, fry the carrots and onions until golden, adding salt and pepper.

   Required ingredients:

   • Carrot: 2 pieces
   • Onion: 3 heads
   • Ground black pepper:  to taste
   • Salt:  to taste

9. Add the fried udder. Pour in 100 ml of water and simmer for 5 minutes.

   Required ingredients:

   • Udder: 400 g
   • Salt:  to taste

10. Add rinsed buckwheat, pour in 400 ml of water, and cook on low heat for 20 minutes until ready.

    Required ingredients:

    • Buckwheat groats: 250 g

11. Serve on the table, piled on a plate. Sprinkle with dill and parsley.

    Required ingredients:

    • Dill:  to taste
    • Parsley:  to taste