Grechaniki with minced meat
6 servings
60 minutes
Buckwheat patties with minced meat are a cozy dish of Russian cuisine that embodies the warmth of home. Its roots trace back to the traditions of simple yet hearty village meals where buckwheat is a staple ingredient. These appetizing cutlets combine meat filling and fragrant buckwheat groats, gaining special tenderness from stewing in a sauce made of tomatoes and sour cream. Fried to a golden crust, they reveal a rich flavor with light nutty notes of buckwheat and juiciness of meat. Buckwheat patties are perfect for family dinners and can be served with vegetables, potatoes, or fresh herbs. This dish is not only nutritious but also fills the home with an aroma of warmth and care.
1
Boil the buckwheat.
- Boiled buckwheat: 200 g
2
Chop 1 onion and mix it with the minced meat.
- Onion: 2 pieces
3
Mix the minced meat with buckwheat, add salt and pepper to taste. Add starch.
- Mince: 500 g
- Boiled buckwheat: 200 g
- Potato starch: 1 tablespoon
4
Shape the patties, coat in semolina, fry. Place in a pot for steaming.
- Semolina: 4 tablespoons
5
Add chopped onion, water, tomato paste (or tomatoes, or homemade adjika), and simmer for 30 minutes. Add sour cream and simmer for another 7 minutes.
- Onion: 2 pieces
- Tomato paste: 2 tablespoons
- Sour cream: 3 tablespoons
6
Serve with vegetable garnish
