Servings: 6

Cooking time: 45 minutes

INGREDIENTS:

buckwheat grain 1 glass

water 2.5 cups

bulb onions 100 g

carrot 100 g

chicken liver 500 g

hard cheese 100 g

vegetable oil 5 tbsp

butter 80 g

salt taste

ground black pepper taste

chicken eggs 2 pcs.

sour cream 4 tablespoons

PREPARATION:

Cook buckwheat until tender. In the process of cooking, salt to taste.

Chop onions and carrots, fry them in vegetable oil.

We clean the liver, cut into pieces and fry in vegetable oil until tender. Salt and pepper to taste.

Grind carrots, onions and liver into a homogeneous mass with a blender.

Add butter to hot buckwheat and let cool.

Beat eggs with salt and add to buckwheat, mix.

Grease the baking dish with oil and spread half of the buckwheat, on it the liver and then the remaining buckwheat. We compact the layers.

Grate the cheese on a coarse grater, add sour cream, mix and put on top of the casserole.

We send the casserole to a preheated oven at 180 degrees until golden brown.

Let the finished casserole stand for 15-20 minutes and can be served in portions.

All good!