Buckwheat porridge with turkey meat
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
CaloriesProteinsFatsCarbohydrates
334
kcal19.7g
grams8.9g
grams46.6g
gramsBuckwheat groats
1.5
glass
Turkey
400
g
Onion
1
head
Celery root
1
pc
Butter
50
g
Ground black pepper
to taste
Salt
to taste
1
Wash and boil the turkey meat.
- Turkey: 400 g
2
Strain the resulting broth and cut the meat into small cubes.
3
Sort the buckwheat, rinse it, roast it in a dry pan, and pour in 3 cups of hot broth.
- Buckwheat groats: 1.5 glass
4
Bring to a boil, reduce heat, and cook for 5–7 minutes.
5
Mix the porridge with meat, transfer it to a clay pot, and cook in a preheated oven.
- Turkey: 400 g
6
Clean and wash the onion and celery root, chop finely, place in a pan with melted butter, and sauté on low heat for 5 minutes.
- Onion: 1 head
- Celery root: 1 piece
- Butter: 50 g
7
Mix the cooked porridge with onion and celery, season with salt and pepper, and serve.
- Onion: 1 head
- Celery root: 1 piece
- Ground black pepper: to taste
- Salt: to taste