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Pearl barley porridge with smoked lard and lung

5 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

574

kcal

23.5g

grams

20.9g

grams

78.5g

grams

Ingredients

5servings

500

g

400

g

200

g

100

g

Smoked salo (pork fat)

100

g

Ground black pepper

to taste

to taste

Cooking steps

1
Wash the carrot, peel it, and cut it into strips.
Required ingredients:
1. Carrot: 200 g

2
Peel the onion, wash it, and cut it into rings.
Required ingredients:
1. Onion: 100 g

3
Cut the smoked lard into cubes and fry.
Required ingredients:
1. 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.
Required ingredients:
1. Beef lung: 400 g
2. Salt: to taste
3. Ground black pepper: to taste

5
Then add onion and carrot, fry for 7 minutes over medium heat.
Required ingredients:
1. Onion: 100 g
2. 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.
Required ingredients:
1. Pearl barley: 500 g

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