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Buckwheat porridge with liver

6 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

451.6

kcal

13.7g

grams

24.7g

grams

46.4g

grams

Ingredients

6servings

Buckwheat groats

1.5

glass

Pluck (offal set)

300

g

2

head

3

tbsp

Ground black pepper

to taste

to taste

Cooking steps

1
Sort the buckwheat, rinse it, pour in 3 cups of boiling water, and cook on low heat until the grains absorb the water.
Required ingredients:
1. Buckwheat groats: 1.5 glass

2
Transfer the porridge to a clay pot and cook in a preheated oven.

3
Wash the liver, place it in a pot, fill with cold water, add salt, bring to a boil and simmer for 1–1.5 hours.
Required ingredients:
1. Pluck (offal set): 300 g
2. Salt: to taste

4
Cool the boiled liver and pass it through a meat grinder.

5
Peel, wash, chop the onion and fry it in vegetable oil.
Required ingredients:
1. Onion: 2 heads
2. Vegetable oil: 3 tablespoons

6
Add liver to the pan with onions, season with salt and pepper, and cook for another 3-5 minutes.
Required ingredients:
1. Pluck (offal set): 300 g
2. Salt: to taste
3. Ground black pepper: to taste

7
Mix the porridge with the liver, place it on serving plates, and serve at the table.
Required ingredients:
1. Pluck (offal set): 300 g

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