Buckwheat porridge with brains
10 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, pour in 5 cups of boiling water, and cook on low heat until the grains absorb the water.
- Buckwheat groats: 2.5 glasss
2
Then add 2 tablespoons of butter to the porridge, mix, and cook covered on low heat until done.
- Butter: 3 tablespoons
3
Season the cooked porridge with the remaining butter.
- Butter: 3 tablespoons
4
Wash the brains, soak in cold water for 15 minutes, remove the film, transfer to a pot and cover with cold water (the water should just cover the contents of the pot).
- Beef brains: 300 g
5
Add salt, bay leaf, pepper, and vinegar; bring to a boil. Then remove the pot from heat and let the brains sit in this water for 10-15 minutes before slicing them thinly, salting them, coating in flour, and frying in heated vegetable oil.
- Salt: to taste
- Bay leaf: to taste
- Ground black pepper: to taste
- Vinegar: 1 teaspoon
- Wheat flour: 2 tablespoons
- Vegetable oil: 50 ml
6
Mix the porridge with the brains and cook everything together over medium heat for a few more minutes.
- Beef brains: 300 g
