Buckwheat porridge with giblets

Peel, wash, and finely chop the onion.

Peel, wash, and grate the carrot on a coarse grater.

Wash the offal, chop finely, mix with onion and carrot, and fry in heated butter.

Rinse the buckwheat, mix it with fried offal and vegetables, and distribute it into six portion clay pots.

Pour 150 ml of water into each pot, add salt and pepper.

Cover the pots with lids and place them in a preheated oven for 20 minutes.