Buckwheat porridge with liver
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories618.1kcal
Proteins28.7grams
Fats29.6grams
Carbohydrates63.1grams
Liver
400
g
Buckwheat groats
300
g
Carrot
2
pc
Onion
2
head
Dill
to taste
Parsley
to taste
Ground black pepper
to taste
Salt
to taste
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
2
Peel the onion, wash it, and cut into rings.
- Onion: 2 heads
3
Wash and chop the greens.
- Dill: to taste
- Parsley: to taste
4
Wash the liver and boil it separately.
- Liver: 400 g
5
Slice into pieces.
6
Fry the carrots and onions in heated oil until golden brown.
- Carrot: 2 pieces
- Onion: 2 heads
- Clarified butter (ghee): 100 g
7
Then salt, pepper, add a little water and simmer for 5 minutes.
- Ground black pepper: to taste
- Salt: to taste
8
Add rinsed buckwheat, pour in another 400 ml of water and cook until the liquid evaporates, then add the liver and cook on low heat until done.
- Buckwheat groats: 300 g
- Liver: 400 g
9
Serve on the table, piled on a plate and sprinkled with dill and parsley.
- Dill: to taste
- Parsley: to taste
