Buckwheat porridge with chicken liver and prunes
8 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Soak the prunes in hot water and cut them into strips.
- Pitted prunes: 75 g
2
Sort, rinse, and roast buckwheat in a dry pan.
- Buckwheat groats: 2 glasss
3
Transfer the grains to a heatproof pot, add 3.5 cups of water, bring to a boil, and cook on low heat until the grains absorb the water.
- Buckwheat groats: 2 glasss
4
Then add prunes, mix, and place the pot with porridge in the preheated oven for 15-20 minutes.
- Pitted prunes: 75 g
5
Wash the chicken liver.
- Chicken liver: 400 g
6
Peel and wash the onion and carrot, chop them, sauté in heated vegetable oil, add the liver, season with salt and pepper, and cook while stirring for 10-15 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 25 ml
- Chicken liver: 400 g
- Salt: to taste
- Ground black pepper: to taste
7
Salt the cooked porridge, mix it with butter, and combine it with liver, onion, and carrot.
- Salt: to taste
- Butter: 50 g
- Chicken liver: 400 g
- Onion: 1 head
- Carrot: 1 piece
8
It can be served with tomato or sour cream sauce.
- Ground black pepper: to taste