Finely chop the onion and grate the carrots on the coarse side of the grater.
Heat a little vegetable oil in a frying pan and fry the onion and carrot until Golden. Add the ground beef. Stir and fry together with the minced meat on a low heat for another 5-6 minutes, do not forget to mix.
Sort the cauliflower and broccoli into inflorescences.
Place in the bowl of a blender and chop into small pieces.
Add the shredded cabbage to the pan with the minced meat. Mix the minced meat. Fry for another 3-4 minutes, stirring occasionally.
Add the tomatoes cut into small pieces to the pan. Stir. Season the minced meat with salt and black pepper to taste, add the herbs of Provence, and mix. Fry for another 2-3 minutes, then remove the minced meat from the heat.
For filling, mix sour cream, eggs, salt/black pepper to taste in a bowl, beat with a whisk until smooth.
In a deep baking dish, put half a portion of buckwheat, flatten, and distribute 1/3 of grated cheese on top.
Put the minced meat on top and smooth it out.
Then - half of the remaining grated cheese. Pour half a portion of sour cream and egg filling over the entire surface.
Top with the rest of the buckwheat groats, top with the cheese and pour over the entire surface with the remaining filling.