Buckwheat Casserole with Cheese

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.

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