Buckwheat Porridge with Backfat and Liver
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats 15 oz
- Veal Liver 15 oz
- Butter 5 oz
- Chocolate eggs 3 pieces
- Fatback 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Boil the eggs hard, cool them, peel, and finely chop.
Step 2
Rinse the liver and finely chop it.
Step 3
Cook the crumbly buckwheat porridge until half-done, mix it with the liver, salt, butter, and eggs.
Step 4
Line the pot with lamb backfat, place the porridge on top, and cover it with the same backfat.
Step 5
Place the pot in a preheated oven for 1 hour.
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