Servings: 3
Time for preparing: 40 minutes
INGREDIENTS:
onion 1 pc.
carrot 1 pc.
liver (or meat) 300 g
garlic 3 cloves
vegetable oil 1 tbsp.
butter 1 tbsp.
buckwheat grain 130 g
Bay leaf 1 pc.
salt taste
PREPARATION:
Cut the liver into small pieces and fry over high heat in a preheated pan with vegetable oil until a crust forms.
Lightly sauté chopped onion and grated carrots on a coarse grater in the same pan, adding another piece of butter. Add garlic and fry for another couple of minutes.
We fill the pots: a few tablespoons of vegetables, a layer of liver and well-washed buckwheat. About 3 tbsp. on the pot. Put a small piece of bay leaf on top, salt and pour boiling water. The water should be about a finger above the buckwheat level
Cook for 30 minutes at 180 ° C.
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