Buckwheat porridge with liver in meat broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories390.9kcal
Proteins24.5grams
Fats14.4grams
Carbohydrates43grams
Liver
200
g
Beef lung
200
g
Buckwheat groats
200
g
Carrot
100
g
Butter
50
g
Onion
2
head
Meat broth
300
g
Dill
to taste
Parsley
to taste
Ground black pepper
to taste
Salt
to taste
1
Rinse the buckwheat.
- Buckwheat groats: 200 g
2
Wash the carrot, peel it, and cut it into strips.
- Carrot: 100 g
3
Peel the onion, wash it, and cut into rings.
- Onion: 2 heads
4
Wash and chop the greens.
- Dill: to taste
- Parsley: to taste
5
Wash the liver and lungs, then slice them.
- Liver: 200 g
- Beef lung: 200 g
6
Fry the carrots and onions in heated oil until golden, then add salt, pepper, and add the heart and liver.
- Butter: 50 g
- Carrot: 100 g
- Onion: 2 heads
- Liver: 200 g
- Beef lung: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Fry for 5–7 minutes.
8
Pour in 100 ml of broth and simmer for 5 minutes.
- Meat broth: 300 g
9
Add buckwheat, pour in 200 ml of broth, and cook until the liquid evaporates.
- Buckwheat groats: 200 g
- Meat broth: 300 g
10
Cook the porridge on low heat for 20 minutes.
11
Serve by mounding the porridge on a plate.
12
Sprinkle with dill and parsley.
- Dill: to taste
- Parsley: to taste
