Buckwheat porridge with livery

1 serving


cook crumbly buckwheat porridge. Leaver rinse, put in dishes, pour with water, salt and cook at slow boiling for
1. 5 hours until tender. then chill the livery and pass it through a meat grinder. lightly fry the finely chopped onions, then add the chopped livery, oil, salt, pepper and fry for 10 minutes. Mix the ready minced meat with buckwheat porridge.