Buckwheat porridge with beef and beetroot in meat broth

3 servings

45 minutes

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

Energy value per serving

• Calories: 423.3
• Proteins: 14.4g
• Fats: 20.7g
• Carbohydrates: 48.6g

Ingredients

• Beef: 100 g
• Buckwheat groats: 200 g
• Beet: 100 g
• Meat broth: 300 ml
• Salo: 50 g
• Onion: 50 g
• Spices: to taste
• Salt: to taste

Cooking steps

1. Wash the beetroot, peel it, and cut it into large sticks.

   Required ingredients:

   • Beet: 100 g

2. Peel the onion, wash it, and slice it into half rings.

   Required ingredients:

   • Onion: 50 g

3. Wash the meat and cut it into pieces.

   Required ingredients:

   • Beef: 100 g

4. Fry the onion in melted fat until golden, then add the meat.

   Required ingredients:

   • Onion: 50 g
   • Salo: 50 g
   • Beef: 100 g

5. Fry for 10 minutes, add beetroot and fry for another 5 minutes.

   Required ingredients:

   • Beet: 100 g

6. Pour in some broth and add salt.

   Required ingredients:

   • Meat broth: 300 ml
   • Salt:  to taste

7. Reduce the heat to minimum and simmer for 20 minutes.

8. Add spices, rinsed buckwheat, remaining broth and cook until ready.

   Required ingredients:

   • Spices:  to taste
   • Buckwheat groats: 200 g
   • Meat broth: 300 ml

9. Serve the cooked porridge on a plate and present it at the table.