Liver with Buckwheat and Mushrooms in Pots

Cook buckwheat in the usual way. Finely chop the onion and fry it in vegetable oil. Add mushrooms, salt and pepper. If using frozen mushrooms, boil them first.

Rinse the prunes, pour boiling water over them and let sit for 15 minutes. Drain the water and cut into strips. Scissors work best for cutting.

Add mushrooms with onions and prunes to the buckwheat.

Cut the liver into long slices. Fry finely chopped onion in vegetable oil, add the liver. Stir quickly. As soon as the liver starts to change color, sprinkle with 1 tablespoon of flour.

Stir and add a quarter cup of water. Prepare the sauce: mix 200 g of sour cream with 4 tablespoons of tomato paste, add finely chopped herbs. Pour the sauce over the liver.

Simmer together for 2–3 minutes. Add salt, pepper, and spices to taste.

Layer the ingredients in pots: first buckwheat with mushrooms and prunes.

Then arrange the liver with sauce.

Pour 0.5 cup of broth into each pot.

Sprinkle with finely grated cheese and finely chopped herbs.

Add 1 teaspoon of liquid smoke to each pot for flavor. Mix flour, water, and salt to make dough. Divide into four parts and roll out into flatbreads.

Cover the pots with dough cakes. Place them on a baking sheet in an oven preheated to 180–200 degrees.

Bake for 25–30 minutes until the dough is golden brown. You don't have to make lids — it's not essential, but they turn out edible.