Buckwheat Porridge with Chicken Hearts in a Pot

No matter how much we go to fashionable cafes and restaurants, try all the cuisines of the world, sometimes we are drawn to something very simple, our own, familiar. And what could be simpler and more familiar than buckwheat porridge? We prepared our version of buckwheat porridge with chicken hearts, egg and dill. It turns out very tasty.

Ingredients

• 1.5 cups buckwheat
• 450 g chicken hearts
• 4 boiled eggs
• 1 large onion
• small bunch of dill
• 150 g butter
• olive oil
• salt
• freshly ground black pepper

Directions

1. Preheat oven to 200 ° C. Sort out the buckwheat and rinse well. Place in a pot, pour in 3 cups of boiling water, add 1 tsp. salt and place in the oven for 45 minutes. Then reduce the temperature to 120 ° C and leave to simmer for another 1.5 hours.
2. Cut the hearts in half. Peel the onion and cut into small cubes. Heat a skillet with olive oil and sauté hearts, 10 minutes. Then add the onion and continue to fry for another 10 minutes. Season with salt and pepper well.
3. Transfer the hearts and onions to the buckwheat pot and stir. Leave in the oven for another 30 minutes.
4. Cut the eggs into cubes. Chop the dill. Add eggs, dill and butter to the buckwheat pot and stir gently. Leave it on for another 30 minutes. in the oven.