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Ground buckwheat porridge with liver
1 serving
Buckwheat porridge is boiled. Liver is washed, sliced, fried until redness disappears and ground. Then it is combined with finely chopped onions and fried again in fat. At the end of cooking one adds salt, spices and mixes.
Buckwheat porridge is boiled. Liver is washed, sliced, fried until redness disappears and ground. Then it is combined with finely chopped onions and fried again in fat. At the end of cooking one adds salt, spices and mixes.
salt - 1 teaspoon, pork liver - 500 g, buckwheat - 0.5 cups, onions - 2 pcs., water - 1 cup, fat - 4 tbsp. spoons
