Russian buckwheat kasha with liver
By: Janet Brinkworth From: Good Food Live
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Russian buckwheat kasha with liver
- Prep time:
- 25 mins
- Cook time:
- 45 mins
- Serves:
- 4
Janet Brinkworth rustles up traditional Russian fare with buckwheat, liver and a scattering of boiling egg
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Ingredients
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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