Buckwheat Porridge with Chicken Liver and Prunes
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats 2 cups
- Chicken Liver 15 oz
- Pitted Wild Apricots 5 oz
- Onion 1 head
- Carrot 1 piece
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Soak the prunes in hot water and cut them into strips.
Step 2
Sort the buckwheat, rinse it, and toast it in a dry skillet.
Step 3
Transfer the buckwheat to a heatproof pot, add 3.5 cups of water, bring to a boil, and cook on low heat until the buckwheat absorbs the water.
Step 4
Then add the prunes, stir, and place the pot with the porridge in a preheated oven for 15–20 minutes.
Step 5
Rinse the chicken liver.
Step 6
Peel, wash, and chop the onion and carrot, sauté them in heated vegetable oil, add the liver, season with salt and pepper, and cook, stirring, for 10–15 minutes.
Step 7
Season the cooked porridge with salt, stir in the butter, and mix with the liver, onion, and carrot.
Step 8
Serve with tomato or sour cream sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!