Buckwheat porridge with liver
6 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories451.6kcal
Proteins13.7grams
Fats24.7grams
Carbohydrates46.4grams
Buckwheat groats
1.5
glass
Pluck (offal set)
300
g
Onion
2
head
Vegetable oil
3
tbsp
Ground black pepper
to taste
Salt
to taste
1
Sort the buckwheat, rinse it, pour in 3 cups of boiling water, and cook on low heat until the grains absorb the water.
- 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.
- Pluck (offal set): 300 g
- 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.
- Onion: 2 heads
- Vegetable oil: 3 tablespoons
6
Add liver to the pan with onions, season with salt and pepper, and cook for another 3-5 minutes.
- Pluck (offal set): 300 g
- Salt: to taste
- Ground black pepper: to taste
7
Mix the porridge with the liver, place it on serving plates, and serve at the table.
- Pluck (offal set): 300 g
