Buckwheat Kasha with Liver Gravy
A hearty buckwheat meal with tender chicken liver in onion gravy.
Ingredients
- Buckwheat groats250 g
- Chicken liver450 g
- Onion2 pcs
- Carrot1 pcs
- Flour1 tbsp
- Bay leaf1 pcs
- Oil2 tbsp
- Salt1 to taste
- Black pepper1 to taste
- Water500 ml
Instructions
Cook the buckwheat in salted water until fluffy.
Rinse, dry, and cut the chicken liver into large pieces.
Slice the onions and grate the carrot.
Fry onion and carrot for 5 minutes, add the liver, and cook for 4-5 minutes.
Add flour, water, bay leaf, salt, and pepper; simmer for 8-10 minutes without overcooking the liver.
Spoon the liver gravy over the buckwheat and serve hot.
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