Pea porridge with rabbit meat and raisins in meat broth
5 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories610.9kcal
Proteins35.2grams
Fats26.2grams
Carbohydrates63.3grams
Rabbit
400
g
Dried peas
400
g
Carrot
1
pc
Vegetable oil
5
tbsp
Fat
30
g
Onion
2
head
Meat broth
500
ml
Spices
to taste
Salt
to taste
1
Rinse the peas, soak for 2 hours.
- Dried peas: 400 g
2
Wash the carrot, peel it, and cut it into large cubes.
- Carrot: 1 piece
3
Peel the onion, wash it, and cut it into half rings.
- Onion: 2 heads
4
Wash the meat and cut it into large pieces.
- Rabbit: 400 g
5
Wash the raisins.
- Sultanas (seedless raisins): 100 g
6
In a deep skillet, heat vegetable oil with animal fat, add the meat and fry until a golden crust forms.
- Vegetable oil: 5 tablespoon
- Fat: 30 g
- Rabbit: 400 g
7
Fry the onion with the meat until golden brown, add the carrot in an even layer, immediately pour in the broth, add the peas and cook over moderate heat until done.
- Onion: 2 heads
- Rabbit: 400 g
- Carrot: 1 piece
- Meat broth: 500 ml
- Dried peas: 400 g
8
Season the porridge with salt and spices.
- Salt: to taste
- Spices: to taste
9
Boil on high heat.
10
When the porridge is ready, add the raisins and turn off the heat after 10 minutes.
- Sultanas (seedless raisins): 100 g
11
Cover with a lid for 30 minutes.
