Buckwheat porridge with giblets
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories609kcal
Proteins25.8grams
Fats34.2grams
Carbohydrates51.6grams
Buckwheat groats
1.5
glass
Chicken giblets
600
g
Carrot
4
pc
Onion
2
head
Butter
200
g
Ground black pepper
to taste
Salt
to taste
1
Peel, wash, and finely chop the onion.
- Onion: 2 heads
2
Peel, wash, and grate the carrot on a coarse grater.
- Carrot: 4 pieces
3
Wash the offal, chop finely, mix with onion and carrot, and fry in heated butter.
- Chicken giblets: 600 g
- Onion: 2 heads
- Carrot: 4 pieces
- Butter: 200 g
4
Rinse the buckwheat, mix it with fried offal and vegetables, and distribute it into six portion clay pots.
- Buckwheat groats: 1.5 glass
- Chicken giblets: 600 g
- Carrot: 4 pieces
- Onion: 2 heads
5
Pour 150 ml of water into each pot, add salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
6
Cover the pots with lids and place them in a preheated oven for 20 minutes.
