Buckwheat porridge with stew, liver pate and sprat in tomato sauce

Name: Buckwheat porridge with stew, liver pate and sprat in tomato sauce
Total time: 40 min
Yield: 10
Ingredients: Buckwheat groats 900 g; Stew 2 jar; Liver pate 2 jar; Sprat in tomato sauce 1 jar; Water 2 l

10 servings

40 minutes

Buckwheat porridge with stew, liver pâté, and sprats in tomato sauce is a simple yet rich dish born from hikes and military life. Buckwheat absorbs the flavors of meat and fish additions. The stew adds a hearty meat flavor, the pâté makes it creamy, and the sprats add a tangy depth. This filling combination is perfect for those who appreciate simplicity and calories, especially in field conditions.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

512.6

kcal

23.2g

grams

21g

grams

61.1g

grams

Ingredients

10servings

Buckwheat groats

900

g

Stew

2

jar

Liver pate

2

jar

Sprat in tomato sauce

1

jar

Water

2

l

Cooking steps

1
Pour a packet of buckwheat into a pot, add water so that it is more than two fingers above the level of the buckwheat. Cook on the fire until all the water evaporates and the buckwheat swells.
Required ingredients:
1. Buckwheat groats: 900 g
2. Water: 2 l

2
Then add the pâté and stew and mix everything thoroughly.
Required ingredients:
1. Liver pate: 2 jars
2. Stew: 2 jars

Buckwheat porridge with stew, liver pate and sprat in tomato sauce

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