Liver with buckwheat in pots

4 servings

120 minutes

Liver with buckwheat in pots is a cozy dish of Russian cuisine that combines the tenderness of liver, the rich taste of buckwheat, and the aroma of mushrooms. The origins of this recipe delve into the depths of traditional Russian home cooking, where dishes are prepared with soul and love. Prunes add a light sweetness that harmonizes with a spicy sauce based on sour cream and tomatoes. Baking in pots allows each ingredient's flavor to unfold, while dough lids make the presentation especially homey and warm. This dish is perfect for a family dinner; it warms and satisfies, reminding one of home traditions and cozy evenings by the hearth.

Energy value per serving

• Calories: 0.1
• Proteins: 0.1g
• Fats: 0.1g
• Carbohydrates: 0.1g

Ingredients

• Salt: 400 g
• Spices: to taste

Cooking steps

1. Cook buckwheat as usual. Finely chop the onion and sauté it in vegetable oil. Add mushrooms, salt, and pepper. (I had frozen honey mushrooms, so I boiled them beforehand)

   Required ingredients:

   • Salt: 400 g
   • Spices:  to taste

2. Wash the prunes, pour boiling water over them, and let sit for 15 minutes. Drain the water and cut into small strips. It's very convenient to cut with scissors.

3. Add mushrooms, onions, and prunes to the buckwheat.

4. Slice the liver into long pieces. Fry the finely chopped onion in vegetable oil, then add the liver. Quickly mix everything, and as soon as the liver starts to change color, sprinkle with 1 tablespoon of flour.

5. Mix again, add a quarter cup of water, and pour with sauce: mix 200g of sour cream with 4 tbsp of tomato, add any finely chopped greens.

6. Cook together for 2-3 minutes. Add salt, pepper, and spices.

   Required ingredients:

   • Salt: 400 g
   • Spices:  to taste

7. Layer in pots: buckwheat with mushrooms and prunes.

8. Next, liver with sauce.

9. Pour a small amount of broth, 0.5 cup, into the pot. I have broth from a cube.

10. Sprinkle with grated cheese and finely chopped greens.

11. Add 1 teaspoon of liquid smoke to each pot for aroma (then the smell of liver will completely disappear). Knead the dough from flour, water, and salt. Divide into four parts and roll into flatbreads.

12. Cover them with lids. Place the pots on a baking sheet in a preheated oven at 180-200 degrees.

13. Bake for 25-30 minutes until the dough is golden. It's not essential to make lids, but they are quite edible.

14. For dough lids: 0.5 cup of water, 1.5 cups of flour, salt