Buckwheat Porridge with Meatballs in Meat Broth
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Ground meat 10 oz
- Buckwheat Groats 15 oz
- Turnips 2 pieces
- Clarified Butter 0 oz
- Onion 2 heads
- Chicken Egg 1 piece
- Chicken Broth 15 fl oz
- Parsley to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the carrots, peel them, and cut them into strips.
Step 2
Peel and wash the onion, finely chop one onion and slice the other into half rings.
Step 3
Wash the parsley, finely chop it, leaving a few sprigs for garnish.
Step 4
Add the chopped onion, salt, pepper, and egg to the ground meat and mix well.
Step 5
Form meatballs from the ground meat, about the size of a walnut.
Step 6
Sauté the remaining onion in heated clarified butter, add the carrots, pour in a little broth, and simmer for 3 minutes.
Step 7
Then add the meatballs and simmer on low heat for 15 minutes, after which add the buckwheat groats, pour in the remaining broth, and cook until done.
Step 8
Serve the finished porridge in a mound on a plate, top with the meatballs, and garnish with parsley.
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