Corn Porridge with Turkey Fillet and Vegetables in Chicken Broth
Main Dishes • Russian
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Chicken fillet 15 oz
- Corn Grits 10 oz
- Onion 2 heads
- Carrot 5 oz
- White Cabbage 5 oz
- Eggplants 5 oz
- Butter 5 oz
- Mild Chili Spice ¼ piece
- Chicken Broth 10 fl oz
- Cilantro 1 bunch
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash the cabbage, remove the outer leaves, and shred it.
Step 2
Wash the carrot, peel it, and cut it into strips.
Step 3
Wash the eggplant and slice it into rounds.
Step 4
Peel the onion, wash it, and cut it into half rings.
Step 5
Wash the cilantro and chop it.
Step 6
Rinse the turkey fillet, cut it into small pieces, and place it in a deep skillet.
Step 7
Add half of the onion, cabbage, some butter, pepper, and salt.
Step 8
Sauté lightly. Pour in the broth, bring to a boil, and reduce the heat to low.
Step 9
Add the eggplant, corn grits, carrot, cilantro, red pepper, and the remaining onion to the skillet.
Step 10
Simmer for 30 minutes. Serve the porridge in a mound on a plate, drizzle with the remaining butter, and sprinkle with herbs.
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