The hrechaniks with meat are soft, tender cutlets made with buckwheat and mince meat. So it can be served as a main course or a side dish. You can use any mince meat to your taste. The dish is usually served with either tomato or garlic sauce, and salad.
Buckwheat 150 g
Minced meat 450 g
Onions 2 pieces
Tomato paste 2 tbsp
Egg 1 pieces
Garlic 3 clove
Carrot 100 g
Flour 3 tbsp
Garlic 5 clove
Ground black pepper to taste
Salt to taste
Stages of cooking
Properly rinse the buckwheat, cook through in the ratio 150g of buckwheat to 300ml of water. Cook until soften and there is no water left. Cool the buckwheat.
Peel and mince the meat and one big onion. Combine the onion with mince meat. Peel, core and chop 3 garlic cloves. Combine it with mince meat along with egg and cooled buckwheat. Stir the mix up.
Add the salt and pepper to taste. Shape the same size cutlets of mince meat, dip them into flour, and fry in the frying pan from both sides until they have a golden crisp.
If you are going to serve hrechaniks with garlic sauce, then you need to cook them through.
Take garlic, mayonnaise or sour cream, herbs to make a garlic sauce. The proportion is up to the cooker. Chop the garlic and herbs; combine with mayonnaise or sour cream.
For tomato sauce, brown chopped onion in vegetable oil, and then add the grated carrots, and continue frying.
Put the crispy hrechaniks in the frying pan with onion and carrot, and then pour tomato paste diluted with water. Braise with lid on until ready, or bake in oven.
Put the dish onto the lettuce leaves and dress with herbs, serve complemented with salad or vegetables.
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