Buckwheat casserole with liver
8 servings
120 minutes
Buckwheat casserole with liver is a dish that embodies the warmth of Russian cuisine and the simplicity of traditional ingredients. Buckwheat, rich in vitamins and trace elements, pairs perfectly with tender chicken liver, creating a harmonious flavor with light nutty notes. Butter and sautéed vegetables add softness to the dish, while a layer of sour cream and cheese creates an appetizing golden crust. The history of the casserole traces back to rural Russian kitchens where simple and nutritious products were transformed into soul food. This dish is perfect for a cozy family dinner – it warms and satisfies, leaving a pleasant aftertaste. The casserole pairs excellently with fresh herbs, adding a touch of freshness and contrast. It is served hot and complements well with homemade pickles or a light salad.
1
Prepare all the ingredients.
2
Peel and finely chop the onion. Peel and grate the carrot on a coarse grater.
- Onion: 2 heads
- Carrot: 1 piece
3
Fry the onion and carrot in vegetable oil until golden brown.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: 30 ml
4
Remove veins and membranes from the liver and fry in vegetable oil until cooked (it should remain pink inside).
- Chicken liver: 400 g
- Vegetable oil: 30 ml
5
Pass the liver, onion, and carrot through a meat grinder or chop in a blender with butter.
- Chicken liver: 400 g
- Onion: 2 heads
- Carrot: 1 piece
- Butter: 50 g
6
Beat the eggs and mix with buckwheat, add salt and pepper.
- Chicken egg: 3 pieces
- Boiled buckwheat: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Place half of the buckwheat in a buttered dish and spread it out.
- Butter: 50 g
- Boiled buckwheat: 200 g
8
Spread a layer of liver on top and smooth it out.
- Chicken liver: 400 g
9
Layer the buckwheat again and smooth it out. Send the casserole to a preheated oven at 180 degrees for 20 minutes.
- Boiled buckwheat: 200 g
10
Mix sour cream and grated cheese. Spread the cheese with sour cream over the casserole and return it to the oven for 10 minutes.
- Sour cream: 2 tablespoons
- Hard cheese: 100 g
11
Serve sprinkled with fresh herbs.
- Parsley: to taste