Meatballs with buckwheat and mushrooms

Meatballs with buckwheat and mushrooms


1 cc. Of buckwheat groats
700 g of champignons or cherry
3 onion bulbs
greens, salt, pepper
5 tablespoons of the Krasnodar sauce
1 egg — optional


1. Prepare buckwheat porridge: 1 cup of buckwheat grout pour 2 cups of water, a little salt and cook until done. When the porridge is ready — roll the pan with a towel and leave for 10-15 minutes.

2. Cut the mushrooms into slices, chop the onions finely, chop the greens finely.

3. Heat the vegetable oil in a frying pan and fry onion for about 5 minutes, add the mushrooms and fry for about 15 minutes. Salt, pepper and chill.

4. Grill the fried mushrooms with onions in a blender or pass through a meat grinder. Mushrooms mix with buckwheat porridge (you can not interfere with all the porridge — at your discretion, the main thing that the stuffing turned out to be sticky) and greens. Those who do not observe fasting can add one more egg.

5. Form the balls, roll in flour and breadcrumbs and fry in vegetable oil.

6. Put the fried meatballs in a saucepan with a thick bottom.

7. Prepare the filling: sauce with water, add spices and salt to taste. Pour the meatballs with the filling and put out for about 10 minutes.

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