Buckwheat porridge with liver
4 servings
30 minutes
Buckwheat porridge with liver is a hearty and comforting dish of Russian cuisine that combines simplicity and rich flavor. Historically, buckwheat was a staple in the diet of Russian peasants due to its nutritional value and accessibility. The liver, rich in iron and vitamins, complements the porridge with a rich, slightly spicy taste. Tender beef lungs sautéed with onions and butter harmoniously blend with the fluffy buckwheat, creating a warm and cozy taste of home-cooked food. This dish is perfect for those who appreciate simple and healthy ingredients; it satisfies hunger well and pairs excellently with pickles and fresh vegetables. Buckwheat porridge with liver is a tradition that conveys the taste of history, reminding one of home warmth and care.
1
Cook crumbly buckwheat porridge.
- Buckwheat groats: 2.5 glasss
2
Wash the liver (lung), place it in a pot, add water, salt, and simmer for 1-1.5 hours until soft. Cool the cooked liver and pass it through a meat grinder or chop finely with a knife.
- Beef lung: 300 g
- Salt: 1 teaspoon
3
Finely chop the onion and sauté it in a pan with oil. Then add 1-2 tablespoons of oil and chopped liver, season with salt and pepper to taste.
- Onion: 2 heads
- Butter: 3 tablespoons
- Salt: 1 teaspoon
- Butter: 3 tablespoons
- Salt: 1 teaspoon
- Salt: 1 teaspoon
4
Mix the liver fried with onions with the prepared hot buckwheat porridge.
- Buckwheat groats: 2.5 glasss
