Pearl barley porridge with fried udder
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the pearl barley, rinse it, pour hot water over it, bring to a boil, then drain in a colander.
- Pearl barley: 200 g
2
Wash the carrot, peel it, and cut it into strips.
- Carrot: 200 g
3
Peel the onion, wash it, and cut into rings.
- Onion: 3 heads
4
Wash and chop the greens.
- Dill: to taste
5
Wash the udder, cut into thick slices, pour water, bring to a boil, drain the water, pour water again, and boil.
- Udder: 400 g
6
Then take out the udder and lightly beat it.
7
Cut the smoked lard into cubes and fry.
- Smoked salo (pork fat): 100 g
8
Coat the udder slices in flour, lightly fry in fat, remove and set aside.
- Wheat flour: 50 g
- Udder: 400 g
9
In the same pan, fry the carrots and onions until golden, adding salt and pepper.
- Onion: 3 heads
- Carrot: 200 g
- Salt: to taste
- Ground black pepper: to taste
10
Add the fried udder. Pour in 100 ml of water and simmer for 5 minutes.
- Udder: 400 g
- Pearl barley: 200 g
11
Add pearl barley, pour in 400 ml of water, and simmer until the liquid evaporates.
- Pearl barley: 200 g
12
Cook the porridge on low heat until ready.
13
Sprinkle with dill or parsley before serving.
- Dill: to taste
