Buckwheat with chicken liver

Step-by-step cooking

1. Step 1:

   

   How to make buckwheat with chicken liver? Pour the buckwheat into a deep bowl, pour running water and wash off the litter that floats to the surface. Similarly, rinse several times and drain the water. If you come across small black solid specks, then also remove them. Buckwheat should be taken of good quality, and it should not be buckwheat.

2. Step 2:

   

   Peel and finely chop the onion. Peel the carrots and cut them into large pieces - you can just grate them on a coarse grater, but in a large form in the final dish it will look better.

3. Step 3:

   

   Cut the liver into medium-sized pieces: about 4 pieces each. You also need to trim the excess veins and remove the remnants of the gallbladder, if any.

4. Step 4:

   

   Heat vegetable oil in a frying pan, put the liver and fry on high heat on one side for 5 minutes and turn over.

6. Step 5:

   

   Add onions and carrots to the liver and fry everything together for another 5 minutes also on high heat.

7. Step 6:

   

   Pour buckwheat into the pan, add salt and mix everything well.

8. Step 7:

   

   Pour in hot water, cover the pan with a lid and simmer the dish over moderate heat for 20 minutes until the buckwheat is completely swollen and ready.

9. Step 8:

   

   After the allotted time, turn off the heat, add the butter and mix the buckwheat well so that the butter melts - with butter it will be juicy and more delicious. After that, let the dish brew for a few minutes under a closed lid. The dish is ready - when serving, you can sprinkle it with chopped green onions or other herbs at your discretion.