Buckwheat porridge with meatballs in meat broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
2
Peel the onion, wash it, finely chop one onion and slice the other into half rings.
- Onion: 2 heads
3
Wash the parsley leaves, chop them finely, leaving a few sprigs for decoration.
- Parsley: to taste
4
Add chopped onion, salt, pepper, and egg to the minced meat and mix.
- Mince: 300 g
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
5
Form meatballs the size of a walnut from the minced meat.
6
Fry the remaining onion in heated melted butter, add carrot, pour in some broth and simmer for 3 minutes.
- Onion: 2 heads
- Carrot: 2 pieces
- Clarified butter (ghee): 50 g
- Meat broth: 400 ml
7
Then drop in the meatballs and simmer on low heat for 15 minutes, after which add the buckwheat, pour in the remaining broth, and cook until done.
- Mince: 300 g
- Meat broth: 400 ml
- Buckwheat groats: 400 g
8
Place the cooked porridge in a mound on a plate, top with meatballs, and garnish with parsley.
- Parsley: to taste
