Buckwheat porridge with liver
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, pour in 2.5 cups of hot water and bring to a boil.
- Buckwheat groats: 1 glass
2
Reduce the heat and cook the porridge while stirring for another 5-7 minutes.
3
Transfer the porridge to a clay pot and cook in a preheated oven.
4
Wash the liver and chop it finely.
- Beef liver: 400 g
5
Peel, wash, and slice the onion into half rings.
6
Peel, wash, and grate the carrot on a coarse grater.
7
Place onion and carrot in a pan with 50 g of melted butter and sauté lightly.
- Onion: 1 head
- Carrot: 1 piece
- Butter: 100 g
8
Place the liver in the pan with vegetables, season with salt and pepper, and cook while stirring for 10 minutes.
- Beef liver: 400 g
- Salt: to taste
- Ground black pepper: to taste
9
Wash the parsley leaves and chop them finely.
- Parsley: 1 bunch
10
Mix the porridge with liver, onion, and carrot, and season with the remaining butter.
- Buckwheat groats: 1 glass
- Beef liver: 400 g
- Onion: 1 head
- Carrot: 1 piece
- Butter: 100 g
11
Before serving, sprinkle each portion with chopped parsley.
- Parsley: 1 bunch
