Buckwheat and Liver Stuffing for Pie

Ingredients:

300 g/11 oz liver
1 cup buckwheat groats
2-3 tbsp oil
3 eggs, hardboiled
1-2 onions

Wash and trim veal, lamb, or pork liver, removing all film and bile ducts, cut it into small pieces and fry in oil together with sliced onions. Finely chop prepared liver, mix it with cooked buckwheat, chopped eggs, and season with salt and pepper.

Buckwheat Patties

Ingredients:

1 cup buckwheat
100 g/4 oz farmers cheese
2 eggs
1 tsp sugar
1/2 cup crushed breadcrumbs
1/2 tsp salt
2-3 tbsp butter or vegetable oil

Add buckwheat to 1 1/2 cup of boiling salted water and cook 30-35 minutes. When porridge is thickened, add passed through a sieve or meat grinder farmers cheese, eggs, and sugar and mix well. Form patties from the mix, coat them in breadcrumbs and fry on all sides until nicely browned.

Put sour cream on top of each patty when serving. These patties can be served with borstch or rassolnik.

Buckwheat Krupenik (Grain Pie)

Ingredients:

1 cup buckwheat
2 cups milk
200 g/7 oz farmers cheese
1/2 cup sour cream
2 eggs
1/2 tsp salt
2 tbsp sugar
2 tbsp butter

Add buckwheat to boiling milk and cook until thickened. Pass farmers cheese through a sieve and add it to the porridge together with sour cream, mix well, then add eggs, salt, and sugar and mix to incorporate. Put mixture into a buttered and sprinkled with breadcrumbs shallow pot or ovenproof skillet, smooth the top, top with sour cream, and drizzle 1 tbsp of melted butter over sour cream. Bake in a preheated oven 40-50 minutes. Sprinkle finished krupenik with remaining tbps of melted butter, or, if desired, replace butter with sour cream.

Buckwheat Porridge with Mushrooms and Onions

Ingredients:

2 1/2 cup buckwheat (peeled)
50 mushrooms (dried ceps)
2 onions
1 tsp salt
2-3 tbsp butter

Wash dried mushrooms, put them in a pot, pour over with 3 cups of cold water and leave for 1 – 1 1/2 hours. When mushrooms swell, remove them from water, finely chop, put back in same water, salt and bring to boil. Once water boils, add fried buckwheat and mix. When porridge thickens, arrange for it to sweat for 1 – 1 1/2 hours. Finely slice onions and fry on skillet with butter. Mix fried onions with porridge. 

For this porridge, vegetable oil can be substituted for butter.

Buckwheat Porridge with Beef Lung

Ingredients:

2 1/2 cup buckwheat (peeled)
300 g / 11 oz lung
1-2 onions
1 tsp salt
2-3 tbsp butter

Cook crispy buckwheat porridge. Wash lung, put it in a pot, pour over with water, add salt and boil on low heat for 1 – 1 1/2 hours, until it softens. Cool boiled lung and pass it through a meat grinder or finely chop it with knife. Slice onions and fry on skillet with butter. Add another 1-2 tbsp butter and chopped lung, salt and pepper. When fried lung and onions are fried, mix it with prepared hot buckwheat porridge.

Buckwheat Porridge with Brains

Ingredients:

2 1/2 cup buckwheat (peeled)
300 g / 11 oz brains
1 1/2 tsp salt
1 tsp vinegar
2-3 tbsp butter

Cook crispy buckwheat porridge. Put brains in cold water for 15 minutes, then take out, remove film, put in a pot and pour over with cold water just to cover brains. Add salt, bay leaf, pepper, vinegar and bring to boil. As soon as water boils, remove from heat and leave in the same pot for 10-15 minutes. Remove brains from water, thinly slice and fry on skillet with butter. Mix with porridge and fry for another few minutes.