Liver with Buckwheat in Pots
⏳ Time
2 hours
🥕 Ingredients
2
🍽️ Servings
4
Description
Liver with Buckwheat in Pots
Ingredients
- Salt - 14.1 oz
- Spices - to taste
Step by Step guide
Step 1
Cook the buckwheat as usual. Finely chop the onion and sauté it in vegetable oil. Add mushrooms, salt, and pepper. (I used frozen mushrooms, so I boiled them beforehand)
Step 2
Rinse the prunes, pour boiling water over them, and let them sit for 15 minutes. Drain the water and cut into small strips. It's very convenient to cut them with scissors.
Step 3
Add the mushrooms with onions and prunes to the buckwheat.
Step 4
Slice the liver into long pieces. Sauté the finely chopped onion in vegetable oil, then add the liver. Quickly stir everything, and as soon as the liver starts to change color, sprinkle with 1 tablespoon of flour.
Step 5
Stir again, add a little water (about 60 ml) and pour in the sauce: mix 200 g of sour cream with 4 tablespoons of tomato paste, and add any finely chopped herbs.
Step 6
Simmer together for 2-3 minutes. Add salt, pepper, and spices.
Step 7
Layer in the pots: buckwheat with mushrooms and prunes.
Step 8
Next, add the liver with sauce.
Step 9
Pour a small amount of broth (about 120 ml) into each pot. I used broth from a cube.
Step 10
Sprinkle with grated cheese and finely chopped herbs.
Step 11
Add 1 teaspoon of liquid smoke to each pot for aroma (this will eliminate the smell of liver). Make a dough from flour, water, and salt. Divide into four parts and roll out into flatbreads.
Step 12
Cover the pots with the flatbreads. Place the pots on a baking sheet in a preheated oven at 180-392°F.
Step 13
Bake for 25-30 minutes until the dough is golden brown. You can skip the lids; it's not essential. But the lids are quite edible.
Step 14
For the dough lids: 120 ml of water, 180 g of flour, salt
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