Buckwheat porridge with beef and beetroot in meat broth
3 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories423.3kcal
Proteins14.4grams
Fats20.7grams
Carbohydrates48.6grams
1
Wash the beetroot, peel it, and cut it into large sticks.
- Beetroot: 100 g
2
Peel the onion, wash it, and slice it into half rings.
- Onion: 50 g
3
Wash the meat and cut it into pieces.
- Beef: 100 g
4
Fry the onion in melted fat until golden, then add the meat.
- Onion: 50 g
- Salo (cured pork fat): 50 g
- Beef: 100 g
5
Fry for 10 minutes, add beetroot and fry for another 5 minutes.
- Beetroot: 100 g
6
Pour in some broth and add salt.
- Meat broth: 300 ml
- Salt: to taste
7
Reduce the heat to minimum and simmer for 20 minutes.
8
Add spices, rinsed buckwheat, remaining broth and cook until ready.
- Spices: to taste
- Buckwheat groats: 200 g
- Meat broth: 300 ml
9
Serve the cooked porridge on a plate and present it at the table.
