Russian buckwheat kasha with liver

Janet Brinkworth rustles up traditional Russian fare with buckwheat, liver and a scattering of boiling egg
By Janet Brinkworth
Russian buckwheat kasha with liver
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

main

  • 300 g buckwheat
  • salt, and freshly ground black pepper
  • 3 tbsp oil
  • 100 g calves' liver
  • 2 medium eggs, hardboiled

Method

1. Boil the buckwheat in salted water until it is crumbly.

2. In a separate pan of salted water, boil the liver for 15 minutes. And then chop finely.

3. Heat the oil in a frying pan and fry the buckwheat for about 10 minutes.

4. In a separate pan, fry the liver for 4 minutes.

5. Chop the eggs and add them to the buckweat with the cooked liver. Continue to cook for 3-4 minutes more and then serve immediately with broth.

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