Buckwheat porridge with turkey meat

Wash and boil the turkey meat.

Strain the resulting broth and cut the meat into small cubes.

Sort the buckwheat, rinse it, roast it in a dry pan, and pour in 3 cups of hot broth.

Bring to a boil, reduce heat, and cook for 5–7 minutes.

Mix the porridge with meat, transfer it to a clay pot, and cook in a preheated oven.

Clean and wash the onion and celery root, chop finely, place in a pan with melted butter, and sauté on low heat for 5 minutes.

Mix the cooked porridge with onion and celery, season with salt and pepper, and serve.