Barley porridge with rabbit meat and turnips in meat broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories646.1kcal
Proteins26.5grams
Fats32.3grams
Carbohydrates62.7grams
Rabbit
300
g
Barley groats
300
g
Turnip
200
g
Vegetable oil
100
ml
Carrot
2
pc
Onion
2
head
Meat broth
400
ml
Cilantro
1
bunch
Ground black pepper
to taste
Salt
to taste
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
2
Peel the onion, wash it, and slice it into half rings.
- Onion: 2 heads
3
Wash the turnip, peel it, and slice it.
- Turnip: 200 g
4
Wash the cilantro leaves, chop them finely, leaving a few sprigs for decoration.
- Cilantro: 1 bunch
5
Wash the meat and cut it into small pieces.
- Rabbit: 300 g
6
Fry the onion until golden in a deep pan with heated vegetable oil, then add meat, carrot, turnip, a bit of broth, salt, pepper and simmer for 7 minutes.
- Onion: 2 heads
- Vegetable oil: 100 ml
- Rabbit: 300 g
- Carrot: 2 pieces
- Turnip: 200 g
- Meat broth: 400 ml
- Salt: to taste
- Ground black pepper: to taste
7
Add the barley groats, pour in the remaining broth, bring to a boil and cook over medium heat until done.
- Barley groats: 300 g
- Meat broth: 400 ml
8
Place the cooked porridge in a mound on a plate.
9
Sprinkle with greens on top and garnish with cilantro sprigs.
- Cilantro: 1 bunch
