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Buckwheat porridge with turkey meat

6 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

334

kcal

19.7g

grams

8.9g

grams

46.6g

grams

Ingredients

6servings

Buckwheat groats

1.5

glass

400

g

1

head

1

pc

50

g

Ground black pepper

to taste

to taste

Cooking steps

1
Wash and boil the turkey meat.
Required ingredients:
1. Turkey: 400 g

2
Strain the resulting broth and cut the meat into small cubes.

3
Sort the buckwheat, rinse it, roast it in a dry pan, and pour in 3 cups of hot broth.
Required ingredients:
1. Buckwheat groats: 1.5 glass

4
Bring to a boil, reduce heat, and cook for 5–7 minutes.

5
Mix the porridge with meat, transfer it to a clay pot, and cook in a preheated oven.
Required ingredients:
1. Turkey: 400 g

6
Clean and wash the onion and celery root, chop finely, place in a pan with melted butter, and sauté on low heat for 5 minutes.
Required ingredients:
1. Onion: 1 head
2. Celeriac: 1 piece
3. Butter: 50 g

7
Mix the cooked porridge with onion and celery, season with salt and pepper, and serve.
Required ingredients:
1. Onion: 1 head
2. Celeriac: 1 piece
3. Ground black pepper: to taste
4. Salt: to taste

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