Buckwheat porridge with giblets

Roast buckwheat with half the butter in a small saucepan for 3-4 minutes. Pour in boiling water and place it in a water bath (on a larger pot where water is already boiling; the whole setup is on low heat, and you need to ensure that the water in the lower pot does not evaporate completely).

Leave the buckwheat to simmer for 3-4 hours. It will be ready in 40 minutes, but the longer it sits, the tastier it will become, acquiring a stewed flavor.

Peel and chop the onion, sauté it in the remaining butter until golden brown. Add the onion to the cooked buckwheat porridge and season with salt to taste.

Clean the chicken entrails, remove all veins, tendons, fat, and tough parts. Be sure to remove all yellowness and coating from the stomachs and rinse them. Then melt fat in a pot, add the entrails and simmer for 2 hours on low heat until the stomachs are soft.

Place the entrails on a slotted spoon to drain the fat. Then fry the entrails for 2 minutes, add cream and sour cream, simmer for 3-4 minutes, then add garlic oil and finely chopped parsley, and salt.

Put porridge in a plate, top with offal and sauce. Garnish everything with greens.