- Buckwheat groats - 2 Cups (Here and in what follows is meant a multi-glass)
- Chicken Stomach - 500 Grams
- Water - 3 Cups
- Butter - 1 Art. a spoon
- Vegetable oil - 2 items. spoons
- Carrot - 1 piece
- Bow - 1 piece
- Dried Bulgarian pepper - 1 teaspoon
- Dried celery - 1 teaspoon
- Salt - To taste
- Pepper fragrant ground - To taste
- Nutmeg - To taste
A simple recipe for buckwheat with stomachs in a multivark is so clear and primitive that the most difficult thing here is to prepare the products. Everything else will be done by the smart assembly itself! To make buckwheat with stomachs in a multivark, you need: 1. Stomach needs to be thoroughly cleaned, washed and cut - you can, of course, cook and whole, but it will be very long. Soak the peeled and chopped stomachs in cold water for 15-20 minutes, then rinse and dry again. 2. Peel and chop: onions - half rings, and carrots - thin straws (or on a grater). 3. Turn on the multivark, activate the "Baking" mode. 4. Pour the sunflower oil into the bowl of the multivark and put cream. Why both? Vegetables and meat like vegetable oil, and buckwheat - creamy. In addition, the burning temperatures of these oils are different, so that it will not burn anything, and the dish will turn out to be fragrant and tasty. 5. We load into the bowl of stomach and fry for 15-20 minutes, then add onions and carrots, as well as dried Bulgarian pepper and celery. Stir thoroughly and cook for 5 more minutes, if necessary, stirring. 6. Lay the washed buckwheat, stir, pour water. Solim, add the bay leaf. We turn on the "Buckwheat" mode and wait - for about 45-50 minutes, or until the multivarker automatically turns off. 7. A few minutes before the end of cooking, take out and throw away the bay leaf, add the spices. We serve the dish hot, sprinkling finely chopped herbs. A perfect addition is sour-garlic sauce. Bon Appetit!
Servings: 4-5