Prepare yeast dough on the basis of the sour starter following the instructions to the basic recipe (see the recipe).

Clean the liver, bathe, slice and fry in oil with chopped onion. Salt, pepper, mix with crumbly buckwheat porridge and chopped eggs. Roll the dough out into oval bases, scatter over the stuffing and tweak the edges. Let sit for 15-20 minutes. Bake the kulebyaka in oven until golden crust.