- 1–2 tablespoons washed and boiled buckwheat
- 1 cube of beet
- 3 cubes of parsnip
- 3 cubes of eggplant
- 1 cube of liver or meat puree (beef or mutton cube)
- 1 teaspoon of Saaremaa butter
Take cubes out to thaw a few hours earlier, add washed, boiled buckwheat, and heat over a double boiler. Add butter and stir. If necessary, the buckwheat can be mushed into smaller pieces with a fork.
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