Buckwheat porridge in meat broth with smoked lard and lung

4 servings

45 minutes

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

Energy value per serving

• Calories: 617.8
• Proteins: 24.2g
• Fats: 26.6g
• Carbohydrates: 75.6g

Ingredients

• Buckwheat groats: 400 g
• Beef lung: 300 g
• Carrot: 2 pc
• Onion: 2 head
• Smoked lard: 100 g
• Meat broth: 300 ml
• 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. 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: 300 g
   • Ground black pepper:  to taste
   • Salt:  to taste

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

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 2 pieces

6. Pour in the broth, add rinsed buckwheat, and simmer in a covered pot until cooked.

   Required ingredients:

   • Meat broth: 300 ml
   • Buckwheat groats: 400 g