Pearl barley porridge with smoked lard and lung
5 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories574kcal
Proteins23.5grams
Fats20.9grams
Carbohydrates78.5grams
1
Wash the carrot, peel it, and cut it into strips.
- Carrot: 200 g
2
Peel the onion, wash it, and cut it into rings.
- Onion: 100 g
3
Cut the smoked lard into cubes and fry.
- Smoked salo (pork fat): 100 g
4
Cut the meat into small pieces, season with salt and pepper, and lightly fry in hot fat until a crispy crust forms.
- Beef lung: 400 g
- Salt: to taste
- Ground black pepper: to taste
5
Then add onion and carrot, fry for 7 minutes over medium heat.
- Onion: 100 g
- Carrot: 200 g
6
Place the prepared ingredients in a pot, pour in 800 ml of water, add pearl barley, and cook on low heat until done.
- Pearl barley: 500 g
