On a heated pan put large pieces of chicken liver as soon as it changes color from red to gray, added coarsely chopped onions - 2 pieces, Fry until then, until the onions start to become transparent.

Cut the mushrooms into 4 pieces.

Add the mushrooms to the pan. Also add 50g of butter.

When the mushrooms have ozolotilis, fill it all with cheese (4%), stir.

Bring to a boil and turn down the gas fire. Close the lid and leave to stew for an hour. Periodically stir. 10 minutes until cooked add salt, pepper, sugar (2/3 tsp), Bay leaf, cloves.

Pea puree. Wash and soak peas for 3-4 hours, every hour, rinse and soak again. To put to cook. When the peas boil and foam will gather again to rinse and then boil with the same amount of water to ready it her all to itself absorbed. In water, add salt. Fry the onion finely chopped, when the onion becomes transparent, add 1/3 tsp of sugar and fry until Golden brown. The willingness of the peas is determined by the degree of priobresti. If it is almost all disintegrated into a puree, then it can be considered ready. To potoloch it with a potato masher, add to mashed 70g butter, 1 egg and fried from a bow, you can add black pepper, carefully mix well (whip). Pea puree is ready.

Lay out everything neatly on a dish, seasoned with mustard and ketchup, add the greens.

"Pecheneg" is ready. Bon appetit.