Buckwheat porridge with udder
4 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: 2 pieces
2
Peel the onion, wash it, and cut into rings.
- Onion: 3 heads
3
Wash and chop the greens.
- Dill: to taste
- Parsley: to taste
4
Wash the udder, cut into thick slices, pour water, bring to a boil, drain the water, pour water again, and boil.
- Udder: 400 g
5
Then remove the udder and gently beat it.
6
Cut the smoked lard into cubes and fry.
- Smoked salo (pork fat): 100 g
7
Coat the udder slices in flour, lightly fry in fat, remove and set aside.
- Udder: 400 g
- Wheat flour: 50 g
8
In the same pan, fry the carrots and onions until golden, adding salt and pepper.
- Carrot: 2 pieces
- Onion: 3 heads
- Ground black pepper: to taste
- Salt: to taste
9
Add the fried udder. Pour in 100 ml of water and simmer for 5 minutes.
- Udder: 400 g
- Salt: to taste
10
Add rinsed buckwheat, pour in 400 ml of water, and cook on low heat for 20 minutes until ready.
- Buckwheat groats: 250 g
11
Serve on the table, piled on a plate. Sprinkle with dill and parsley.
- Dill: to taste
- Parsley: to taste
