Buckwheat porridge with stew, liver pate and sprat in tomato sauce

10 servings

40 minutes

Buckwheat porridge with stew, liver pâté, and sprats in tomato sauce is a simple yet rich dish born from hikes and military life. Buckwheat absorbs the flavors of meat and fish additions. The stew adds a hearty meat flavor, the pâté makes it creamy, and the sprats add a tangy depth. This filling combination is perfect for those who appreciate simplicity and calories, especially in field conditions.

Energy value per serving

• Calories: 512.6
• Proteins: 23.2g
• Fats: 21g
• Carbohydrates: 61.1g

Ingredients

• Buckwheat groats: 900 g
• Stew: 2 jar
• Liver pate: 2 jar
• Sprat in tomato sauce: 1 jar
• Water: 2 l

Cooking steps

1. Pour a packet of buckwheat into a pot, add water so that it is more than two fingers above the level of the buckwheat. Cook on the fire until all the water evaporates and the buckwheat swells.

   Required ingredients:

   • Buckwheat groats: 900 g
   • Water: 2 l

2. Then add the pâté and stew and mix everything thoroughly.

   Required ingredients:

   • Liver pate: 2 jars
   • Stew: 2 jars