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.
Calories512.6kcal
Proteins23.2grams
Fats21grams
Carbohydrates61.1grams
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.
- Buckwheat groats: 900 g
- Water: 2 l
2
Then add the pâté and stew and mix everything thoroughly.
- Liver pate: 2 jars
- Canned stewed meat: 2 jars
