Buckwheat porridge with chicken giblets

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• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 131.78kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  131.78kcal

• Rating

• Recipe

Inexpensive home-made instant meal. Taste in buckwheat porridge is saturated, and the porridge itself – friable.

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Ingredients

0/12 ingredients

• peeled chicken stomachs – 300 g.
• chicken liver with a heart – 300 g.
• onions – 2 pcs.
• carrots – 1 pc.
• buckwheat – 1 glass
• water – 2 glasses
• oil – 50 g.
• ground black pepper to taste
• allspice -3 pcs.
• 1 bay leaf
• salt to taste
• sunflower oil-2 tbsp. l

1 ч1 ч 131.78

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Steps

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1. Rinse the liver and hearts, dry, remove fat from the hearts.
2. Rinse the ventricles. Boil in two glasses of salted water about half an hour. Strain the broth.
3. Grate the carrots.
4. Onion cut into half rings.
5. Fry the onion with carrots in a pan until soft.
6. Put the liver, hearts, boiled and cut ventricles to onions with carrots. Fry for 10 minutes.
7. Pour over the washed and washed buckwheat into the pan. Add frying with giblets, put spices and bay leaf, creamy oil, mix.
8. Pour in the broth in which the ventricles were cooked.
9. Put on fire, bring to a boil. Reduce the fire.
10. Cook the buckwheat on low heat for 30 minutes.

Keywords:

• buckwheat
• buckwheat
• giblets