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: 618.1
• Proteins: 28.7g
• Fats: 29.6g
• Carbohydrates: 63.1g

Ingredients

• Liver: 400 g
• Buckwheat groats: 300 g
• Carrot: 2 pc
• Melted butter: 100 g
• Onion: 2 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: 2 heads

3. Wash and chop the greens.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste

4. Wash the liver and boil it separately.

   Required ingredients:

   • Liver: 400 g

5. Slice into pieces.

6. Fry the carrots and onions in heated oil until golden brown.

   Required ingredients:

   • Carrot: 2 pieces
   • Onion: 2 heads
   • Melted butter: 100 g

7. Then salt, pepper, add a little water and simmer for 5 minutes.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste

8. Add rinsed buckwheat, pour in another 400 ml of water and cook until the liquid evaporates, then add the liver and cook on low heat until done.

   Required ingredients:

   • Buckwheat groats: 300 g
   • Liver: 400 g

9. Serve on the table, piled on a plate and sprinkled with dill and parsley.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste