Buckwheat Porridge with Liver Gravy

Sort through the buckwheat and rinse it. Transfer to a pot, pour in 500 ml water, add half of the salt, bring to a boil and cook covered over low heat for 15–18 minutes, until the water is absorbed. Remove from heat and let stand covered for 5 minutes.

Rinse the chicken liver, pat dry, remove any membranes and large vessels, and cut into pieces about 2–3 cm thick. Season with half of the black pepper.

Slice the onion into half-rings and grate the carrot on a coarse grater. Heat the oil in a deep skillet and sauté the onion with carrot over medium heat for 5–7 minutes, until the vegetables soften.

Push the vegetables to the side of the skillet, place the liver in the free space and fry over higher heat for 3–5 minutes, turning, so the pieces brown on the outside. Don't overcook the liver.

Sprinkle everything with flour, stir and heat through for 1 minute. Pour in 250 ml water, add the bay leaf, the remaining salt and black pepper, and stir thoroughly to avoid lumps.

Cover the skillet and simmer the gravy over low heat for 5–7 minutes, until it thickens slightly and the liver is fully cooked through. Remove the bay leaf.

Fluff the buckwheat with a fork, divide among plates and top with the hot liver gravy.