Buckwheat and Liver Casserole

Cooking:

Cook the buckwheat in salted water, then add spices and butter. Let it cool.

In a pan, sauté the onion, carrot, and liver. The liver should be almost raw.

Once cooked, blend the mixture from the pan using a blender.

Lightly beat the eggs and add them to the cooled buckwheat. Mix well.

To form the casserole:

First layer: Buckwheat (press it down firmly).

Second layer: Liver mixture.

Third layer: Remaining buckwheat.

Grate the cheese and mix it with the sour cream.

Pour the cheese-sour cream mixture over the casserole.

Bake in the oven until a golden crust forms.

Enjoy!