Buckwheat porridge with rabbit and nettle
3 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: 3 pieces
2
Peel the onion, wash it, and cut it into half rings.
- Onion: 3 heads
3
Wash the nettle, scald with boiling water, chop.
- Nettle: 150 g
4
Wash and chop the dill and parsley.
- Parsley: to taste
- Dill: to taste
5
Boil the egg, then peel it, slice it into circles, and sprinkle with pepper.
- Chicken egg: 1 piece
- Ground black pepper: to taste
6
Wash the meat, cut it into strips, fry in melted oil, add onion, carrot, nettle, salt, and part of the pepper.
- Rabbit: 300 g
- Onion: 3 heads
- Carrot: 3 pieces
- Nettle: 150 g
- Salt: to taste
- Ground black pepper: to taste
7
Fry for 3 minutes, add a little water, and simmer on medium heat for 5 minutes.
8
Then add the pre-washed buckwheat, pour in 300 ml of water, and cook for 30 minutes.
- Buckwheat groats: 300 g
9
Place the cooked porridge in a mound on a plate and arrange slices of boiled egg around the edges.
10
Sprinkle with the remaining pepper.
- Ground black pepper: to taste
11
Serve at the table, sprinkled with dill and parsley.
- Parsley: to taste
- Dill: to taste
