Buckwheat Porridge with Turkey
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Buckwheat Groats 1½ cups
- Turkey 15 oz
- Onion 1 head
- Celery salt 1 piece
- Butter 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the turkey meat and boil it.
Step 2
Strain the resulting broth and cut the meat into small cubes.
Step 3
Sort the buckwheat, rinse it, toast it in a dry skillet, and pour in 3 cups of hot broth.
Step 4
Bring to a boil, reduce the heat, and cook for 5–7 minutes.
Step 5
Mix the porridge with the meat, transfer it to a clay pot, and finish cooking in a preheated oven.
Step 6
Peel, wash, and finely chop the onion and celery root, place them in a skillet with melted butter, and sauté over low heat for 5 minutes.
Step 7
Combine the finished porridge with the onion and celery, season with salt and pepper, and serve.
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