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     Title: Buckwheat Kasha With Liver
Categories: Five, Grains, Offal, Beef
     Yield: 4 Servings

     2 c  Buckwheat (227 g)
     3 c  Water (750 ml)
     4 oz Veal liver (115 g)
     3 tb Fat (45 ml)
     2 lg Eggs; hard boiled
          Salt

 Boil buckwheat in water until it is crumbly. Fry buckwheat kasha in
 fat for 7 to 10 minutes. Boil liver in salted water for 15 minutes,
 chop finely and fry in fat. Chop eggs finely. Add eggs, liver to
 buckwheat and fry in the pan for a while.

 Serve with broth.

 Recipe by Olga Timokhina

 Recipe FROM: http://www.ruscuisine.com

 Uncle Dirty Dave's Kitchen

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