Dishes from the liver are very useful, tasty and budget, there are many recipes for its preparation. Liver according to this recipe is very tender and juicy, with a delicate aroma of honey. Cooks very quickly and is perfectly suited to crisp the cooked buckwheat.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 500 gram Chicken liver
- 1 pack Buckwheat
- 20 gram Butter
- 3 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 tablespoon Honey
- 3 cloves garlic
- 1 tablespoon Starch
- 1 piece Onion
- 2 tablespoons Vegetable oil
- Salt
- Black pepper
Ingredients
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Instructions
- Wash the liver, cut into small pieces. I have chicken liver and rabbit liver.
- Add starch, 1 tbsp oil, salt, pepper, garlic, passed through the press. Stir and leave for 30 minutes.
- Boil the buckwheat. Boil the salted water, drop the bag of buckwheat. Cook on low heat for 20 minutes. Then let the water drain. Open the bags and add the butter.
- While the water is boiling and buckwheat is cooking, prepare the pickled liver. Prepare the sauce: pour soy sauce into a bowl. Add honey, tomato paste and mix everything.
- Onions cut into half rings.
- Fry with the addition of oil.
- Add the pickled liver and fry for about 5 minutes.
- Add the sauce, stir and simmer over low heat under the lid for about 15 minutes.
- Spread boiled buckwheat, and on top of the liver in honey sauce and serve!
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