Buckwheat porridge with ham and apples in meat broth
5 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Rinse the buckwheat.
- Buckwheat groats: 250 g
2
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
3
Peel the onion, wash it, and cut into rings.
- Onion: 3 heads
4
Wash the apples, remove the core, and bake.
- Apple: 3 pieces
5
Wash and chop the greens.
- Dill: to taste
- Parsley: to taste
6
Cut the ham into large strips.
- Ham: 400 g
7
Cut the smoked lard into cubes and fry.
- Smoked salo (pork fat): 100 g
8
Fry carrots and onions in melted fat until golden, then season with salt and pepper, add ham and fry.
- Carrot: 2 pieces
- Onion: 3 heads
- Ham: 400 g
- Ground black pepper: to taste
- Salt: to taste
9
Take out the ham.
10
Pour in 100 ml of broth and simmer for 5 minutes.
- Meat broth: 300 ml
11
Add buckwheat, pour in the remaining broth, and cook until the liquid evaporates.
- Buckwheat groats: 250 g
- Meat broth: 300 ml
12
Cook the porridge until ready, then add ham.
- Ham: 400 g
13
Cut the baked apples into quarters.
- Apple: 3 pieces
14
Serve at the table, pile the porridge on a plate.
15
Arrange the baked apples around the edges of the plate.
16
Garnish with chopped dill and parsley.
- Dill: to taste
- Parsley: to taste
