For the buckwheat casserole, coarsely grind the buckwheat and soak in well-seasoned soup for about 2-3 hours.
Sauté onion and bell bell pepper in vegetable fat and mix with the soaked buckwheat.
Swell on very low heat for about 20-30 minutes. Add egg yolk and season with salt, pepper and spices.
Fold in the stiffly beaten egg white and pour the mixture into a greased baking dish.
Sprinkle with grated cheese and bake at 200° for about 35-45 minutes.
Preparation Tip:
The buckwheat casserole goes well with parmesan salad.