Buckwheat porridge with liver in meat broth

4 servings

45 minutes

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

Energy value per serving

• Calories: 390.9
• Proteins: 24.5g
• Fats: 14.4g
• Carbohydrates: 43g

Ingredients

• Liver: 200 g
• Beef lung: 200 g
• Buckwheat groats: 200 g
• Carrot: 100 g
• Butter: 50 g
• Onion: 2 head
• Meat broth: 300 g
• Dill: to taste
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Rinse the buckwheat.

   Required ingredients:

   • Buckwheat groats: 200 g

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

   Required ingredients:

   • Carrot: 100 g

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

   Required ingredients:

   • Onion: 2 heads

4. Wash and chop the greens.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste

5. Wash the liver and lungs, then slice them.

   Required ingredients:

   • Liver: 200 g
   • Beef lung: 200 g

6. Fry the carrots and onions in heated oil until golden, then add salt, pepper, and add the heart and liver.

   Required ingredients:

   • Butter: 50 g
   • Carrot: 100 g
   • Onion: 2 heads
   • Liver: 200 g
   • Beef lung: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Fry for 5–7 minutes.

8. Pour in 100 ml of broth and simmer for 5 minutes.

   Required ingredients:

   • Meat broth: 300 g

9. Add buckwheat, pour in 200 ml of broth, and cook until the liquid evaporates.

   Required ingredients:

   • Buckwheat groats: 200 g
   • Meat broth: 300 g

10. Cook the porridge on low heat for 20 minutes.

11. Serve by mounding the porridge on a plate.

12. Sprinkle with dill and parsley.

    Required ingredients:

    • Dill:  to taste
    • Parsley:  to taste