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Buckwheat Porridge with Chicken Giblets

Buckwheat Porridge with Chicken Giblets
4 servings

500 g of packaged Makfa buckwheat

800 ml of water

600 g of chicken giblets (hearts and stomachs)

1 large onion

Olive oil

4 boiled eggs

1 small bunch of garlic

100 g of butter


freshly ground black pepper

3.5 hours


Additional properties For kids


1. Wash the buckwheat, place it in a pot, add water and 1.5 tsp of salt, and place the pot in the oven heated to 200°С. Cook for 40 minutes, then reduce the temperature to 120°С and leave the buckwheat to cook slowly for 1.5 hours.

2. Cut the giblets into small pieces, peel and cube the onions. Heat the olive oil in the saucepan and fry the giblets for 10 minutes. Add the onion and fry for 10 more minutes. Add salt and a generous amount of pepper.

3. Place the giblets with the onions into the pot with the buckwheat and mix. Leave in the oven for 30 more minutes.

4. Cube the eggs and chop the dill. Add the eggs, the dill and the butter into the pot with the buckwheat and mix carefully. Leave in the oven for 30 more minutes, then serve.

Cuisine Russian cuisine
Dish type Entrees