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Grechanniki in sour cream sauce

Author
Cookinero 11 Apr 2025
4810
Grechanniki in sour cream sauce

Grechaniki are one of the most recognizable dishes of Ukrainian and Belarusian cuisine. Delicate meatballs made from minced meat and boiled buckwheat are easily digestible and contain a number of microelements necessary for maintaining active activity. Hot sour cream sauce gives the dish a delicate taste. You can serve this dish separately, but the best option is a combination with fresh or canned vegetables and herbs.

How to cook Grechanniki in sour cream sauce

Step 1

Grechanniki in sour cream sauce

Finely chop the onion and garlic.

Step 2

Grechanniki in sour cream sauce

Place the minced meat and buckwheat in a deep bowl.

Step 3

Grechanniki in sour cream sauce

Mix the minced meat and buckwheat.

Step 4

Grechanniki in sour cream sauce

Form small round buckwheat patties, place in a baking dish and bake for 20 minutes.

Step 5

Grechanniki in sour cream sauce

Place butter, chopped onion and garlic in a heated frying pan.

Step 6

Fry the onion and garlic for 3-5 minutes.

Step 7

Grechanniki in sour cream sauce

Add sifted flour to the onion and garlic.

Step 8

Grechanniki in sour cream sauce

Pour warm boiled water into the pan.

Step 9

Grechanniki in sour cream sauce

Add sour cream to the sauce.

Step 10

Grechanniki in sour cream sauce

Stir the sauce and simmer for 2-3 minutes.

Step 11

Grechanniki in sour cream sauce

Remove the buckwheat pancakes from the oven.

Step 12

Grechanniki in sour cream sauce

Serve the grechaniki hot with sour cream sauce, green onions and finely chopped tomato.

Grechanniki in sour cream sauce - FAQ About Ingredients, Baking Time and Storage

Yes! Ground turkey, chicken, or pork work well as substitutes for minced meat. Just ensure the texture is fine for even mixing with buckwheat.
Store grechaniki in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a covered skillet with a splash of water to prevent drying.
Absolutely! Replace the minced meat with finely chopped mushrooms, lentils, or a plant-based ground meat substitute for a delicious vegetarian version.
Yes, the sauce can be made 1-2 days ahead. Store it separately in the fridge and gently reheat on the stovetop, adding a little water if it thickens too much.
Substitute the flour in the sauce with cornstarch or a gluten-free flour blend (1:1 ratio) to keep the recipe gluten-free without compromising texture.
Yes! Freeze uncooked patties on a tray before transferring to a freezer bag. Cook from frozen, adding 5-10 extra minutes to the baking time. Sauce is best made fresh.
A crisp green salad, roasted vegetables, or pickled cucumbers complement the rich sour cream sauce. For heartier meals, try mashed potatoes or stewed cabbage.
Thin it with a bit more warm water or broth, adding a tablespoon at a time while stirring, until you reach the desired consistency.

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