Starokievskaya porridge with veal brains and mushrooms
1 serving
60 minutes
The 'Starokievskaya' porridge with calf brains and mushrooms is a true reflection of the richness and uniqueness of Ukrainian cuisine. Its roots go back to ancient times when dishes were prepared with care for rich flavor and nutritional value. The base is aromatic buckwheat groats, infused with the rich taste of white mushrooms and the tender texture of calf brains. The light sweetness of sautéed onions complements the ensemble, giving the porridge softness and depth. The final touch is butter and a fried egg, creating a harmonious taste and appetizing appearance. The dish is perfect for a cozy family dinner or a gathering where tradition and refined taste are valued.
1
Boil white dried mushrooms for about 45 minutes, then drain the water and let them cool. Once cooled, cut into small pieces.
- Dried porcini mushrooms: 50 g
2
Finely chop the onion and fry it in vegetable oil until golden brown.
- Onion: 150 g
3
Beef brains are boiled for about 40 minutes in slightly salted water with spices and vinegar added.
- Veal brains: 150 g
4
Remove from water and let cool. After they cool, cut into large pieces.
5
Boil the buckwheat until fully cooked.
6
We mix boiled white mushrooms, sautéed onions, calf brains, and buckwheat.
7
Place the cooked porridge in a clay pot, add butter, salt, pepper, and put it in a preheated oven for 15 minutes.
- Butter: to taste
- Salt: to taste
- Ground black pepper: to taste
8
Before serving, we decorate with a fried egg.
- Chicken egg: 1 piece
