Description
Tender liver, buckwheat fragrant, juicy vegetables. Very tasty!!!
Ingredients
-
Chicken liver
500 g
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Buckwheat
300 g
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Onion
1 piece
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Carrots
1 piece
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Zucchini
1 piece
-
Pepper
1 piece
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Garlic
2 tooth
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Vinegar
1 Tbsp
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Tomato
2 piece
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Salt
-
Black pepper
-
Vegetable oil
-
Greens
1 coup
Cooking
Liver wash, dry and season with salt and pepper - to taste. Fry in vegetable oil for 3 minutes.
Buckwheat rinse well and fry in a dry pan, stirring constantly, until the occurrence of a pronounced smell of buckwheat.
Carrots cut into cubes, fry in vegetable oil.
Add zucchini, cut into cubes. Fry together for 2 minutes.
Add chopped garlic, onion and bell pepper, cut into strips. Fry everything together for 3 minutes.
Add the wine vinegar. Salt and pepper - to taste. Add a little sugar.
In a pot put the liver.
Buckwheat...
Vegetables...
Finely chopped fresh herbs...
And, pre-cleaned from the skin (cut crosswise and scald) and sliced tomato.
Season with a little salt on top, and cover with water so that it almost covered the contents.
Cover with lids and put in cold oven, bring the temperature to 190 degrees and cook 30 minutes.
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