Buckwheat porridge in meat broth with smoked lard and lung
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories617.8kcal
Proteins24.2grams
Fats26.6grams
Carbohydrates75.6grams
Buckwheat groats
400
g
Beef lung
300
g
Carrot
2
pc
Onion
2
head
Meat broth
300
ml
Ground black pepper
to taste
Salt
to taste
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 2 pieces
2
Peel the onion, wash it, and cut into rings.
- Onion: 2 heads
3
Cut the smoked lard into cubes and fry.
- Smoked salo (pork fat): 100 g
4
Cut the meat into small pieces, season with salt and pepper, and lightly fry in hot fat until a crispy crust forms.
- Beef lung: 300 g
- Ground black pepper: to taste
- Salt: to taste
5
Then add onion and carrot, fry for 7 minutes over medium heat.
- Onion: 2 heads
- Carrot: 2 pieces
6
Pour in the broth, add rinsed buckwheat, and simmer in a covered pot until cooked.
- Meat broth: 300 ml
- Buckwheat groats: 400 g
