Buckwheat porridge with fried meat
8 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, pour in 3.5 cups of boiling water and cook on low heat until the grains absorb the water.
- Buckwheat groats: 2 glasss
- Salt: to taste
2
Then transfer the porridge to a clay pot and place it in a preheated oven for 15-20 minutes.
- Buckwheat groats: 2 glasss
3
Wash the veal and cut it into small pieces.
- Veal: 400 g
4
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Peel, wash, and slice the onion into thin half-rings.
- Onion: 1 head
6
Slightly fry the meat in heated vegetable oil, add onion and carrot, season with salt and pepper, and fry until cooked.
- Veal: 400 g
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Ground black pepper: to taste
- Salt: to taste
7
Wash the celery and dill leaves and chop them finely.
- Celery leaves: 50 g
- Dill: 50 g
8
Salt the cooked porridge, mix it with butter, and combine it with fried meat and vegetables.
- Salt: to taste
- Butter: 50 g
- Veal: 400 g
- Carrot: 1 piece
- Onion: 1 head
9
Sprinkle each portion with chopped greens before serving.
- Celery leaves: 50 g
- Dill: 50 g
