Buckwheat Casserole with Liver
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
Buckwheat casserole with liver
Ingredients
- Buckwheat Groats - 7.1 oz
- Chicken Liver - 14.1 oz
- Onion - 2 heads
- Butter - 1.8 oz
- Chicken Egg - 3 pieces
- Carrot - 1 piece
- Vegetable Oil - 1 fl oz
- Hard Cheese - 3.5 oz
- Sour Cream - 2 spoons
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Peel the onion and chop it finely. Peel the carrot and grate it using a coarse grater.
Step 3
Sauté the onion and carrot in vegetable oil until golden brown.
Step 4
Remove the veins and membranes from the liver and sauté in vegetable oil until cooked through (it should remain pink inside).
Step 5
Pass the liver, onion, and carrot through a meat grinder or blend them with butter in a blender.
Step 6
Beat the eggs and mix them with the buckwheat, then season with salt and pepper.
Step 7
Place half of the buckwheat in a greased baking dish and spread it evenly.
Step 8
Spread a layer of liver on top and smooth it out.
Step 9
Layer the buckwheat again and smooth it out. Place the casserole in a preheated oven at 356°F for 20 minutes.
Step 10
Mix the sour cream and grated cheese together. Spread the cheese and sour cream mixture over the surface of the casserole and return it to the oven for 10 minutes.
Step 11
Serve garnished with fresh herbs.
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