L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

BeshbarmakKyrgyz cuisine

Paella dish

Stuffed eggplants imam-bayildiTurkish cuisine

Paella dish

Chaikhansky PlovUzbek cuisine

Paella dish

RassteigaiRussian cuisine

Paella dish

BiscottiItalian cuisine

Paella dish

Vitamin saladSoviet cuisine

Paella dish

Armenian soup SpasArmenian cuisine

Paella dish

Coconut Condensed Milk KayaMalaysian cuisine

Paella dish

Finnish stew TillilihaFinnish cuisine

Paella dish

Marmitako fish soupSpanish cuisine

Buckwheat porridge with oatmeal and liver

6 servings

80 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

1122.9

kcal

25g

grams

94.9g

grams

47g

grams

Ingredients

6servings

Buckwheat groats

400

g

400

g

100

g

3

pc

Caul fat (omentum)

1

pc

to taste

Cooking steps

1
Boil the eggs hard, cool them down, peel and chop finely.
Required ingredients:
1. Chicken egg: 3 pieces

2
Wash the liver and chop it finely.
Required ingredients:
1. Calf's liver: 400 g

3
Cook the crumbly buckwheat porridge until half-done, mix with liver, salt, butter, and eggs.
Required ingredients:
1. Buckwheat groats: 400 g
2. Calf's liver: 400 g
3. Salt: to taste
4. Butter: 100 g
5. Chicken egg: 3 pieces

4
Line the pot with lamb fat, place porridge on top, and cover it with the same fat.
Required ingredients:
1. Caul fat (omentum): 1 piece
2. Buckwheat groats: 400 g

5
Place the pot in a preheated oven for 1 hour.
Required ingredients:
1. Caul fat (omentum): 1 piece

Similar recipes