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Buckwheat Casserole with Pork

Main Dishes • Russian

Time 1 hour 30 minutes

Ingredients 12

Servings 4

Description

Recipe taken from the book 'Delicious Grains. 365 Best Recipes.'

Ingredients

Buckwheat Groats 2½ cups
Pork Blood 20 oz
Sour Cream 5 oz
Onion 2 heads
Orange Bell Peppers 1 piece
Apple 1 piece
Egg white 2 pieces
Hard Cheese 0 oz
Celery salt 1 bunch
Butter 0 oz
Ground Black Pepper to taste
Salt to taste

Step-by-Step Guide

Step 1

Sort the buckwheat, rinse it, toast it in a dry skillet, and transfer it to an aluminum pot.

Step 2

Pour 4 cups of water into the pot, bring to a boil, and simmer on low heat until the buckwheat absorbs the water.

Step 3

Move the pot with the porridge to a preheated oven and cook for another 15 minutes.

Step 4

Rinse the pork and cut it into small pieces.

Step 5

Wash the bell pepper, remove the stem and seeds, and cut it into thin strips.

Step 6

Wash the apple, peel it, remove the core, and slice it thinly.

Step 7

Wash and chop the celery greens.

Step 8

Place the meat in a skillet with heated butter and lightly sauté.

Step 9

Sauté the onion and bell pepper in a separate skillet with vegetable oil, add the apple, and fry while stirring for 2–3 minutes.

Step 10

Mix the meat with the onion, pepper, and apple, season with salt and pepper, add the sour cream and 100 ml of water, and simmer on low heat until cooked through.

Step 11

Grate the cheese on a coarse grater.

Step 12

Cool the cooked porridge, beat in the eggs, transfer to a saucepan, and sprinkle with grated cheese.

Step 13

Place the saucepan in the oven for 15 minutes.

Step 14

Serve the finished casserole on plates, topped with the pork and vegetables and apple, and sprinkle with chopped celery greens.