Grechanik with minced

Grechanik with minced

Grechanik - one of the most famous dishes of Ukrainian cuisine. They gained popularity due to ease of preparation, cost-effectiveness, benefits and excellent taste. The dish is buckwheat cutlets with the addition of any other components (mushrooms, vegetables, cottage cheese, minced meat). Grechanik with minced meat are held in special respect by the housewives, as they allow you to feed the whole family with hearty and tasty food.

Cooking Features

Unusual meatballs are easy to prepare. Even a beginning hostess will easily cope with this task if she knows several important points.

  • The main component of the dish is buckwheat. Before cooking, it must be carefully picked and rinsed, as the pebbles in the dish will not decorate it. Before mixing with mincemeat, buckwheat is boiled until soft in salted water or even in milk, if the Greeks are made for dessert.
  • If you make Greek with minced meat, you need to take care of the quality of this ingredient. Purchasing ready-made minced meat in a store in this case would not be a great idea. This, of course, will save time, but will not give confidence in the quality of the product. Only by preparing the stuffing yourself, you can guarantee its high quality. Then the Greeks will come out of it tasty and juicy, they will not fall into the tendons and small bones.
  • Grechanik do not fall apart during frying due to the addition of eggs. If the stuffing didn’t seem to you to be viscous enough, put an extra egg in it in addition to those indicated in the recipe.
  • Minced meat will be denser if it is repulsed on a bowl or chopping board before making cutlets. Beat off the stuffing, throwing it and hitting the hard surface. As a result, excess moisture comes out of it, it becomes dense and viscous, keeps its shape well.
  • Fry the Greek inhabitants in a hot frying pan, dipping them into boiling oil. They quickly become covered with a golden crust and retain their shape, which was originally given.
  • After the cutlets have browned, you can bring them to readiness on low heat, stewed in sauce. Cooking Greek in sauce can be in the oven, in which case they will be even more useful.

It is not necessary to cook garnish for the Greek people, because they already include cereal. When serving, it is enough to pour buckwheat cutlets with sauce or sour cream. If desired, you can sprinkle them with greens.

Grechanik in tomato sauce with minced chicken


  • chicken fillet - 0.5 kg;
  • buckwheat - 150 g;
  • chicken egg - 2 pcs .;
  • onions - 0, 3 kg;
  • garlic - 2 cloves;
  • tomato juice - 0.5 l;
  • fresh greens (parsley, dill, basil) - 100 g;
  • salt, spices - to taste;
  • vegetable oil - how much will leave;
  • breadcrumbs - how much will go.

Method of preparation:

  • Rinse the chicken fillet, cut into large chunks and mince.
  • Add seasoning, salt and eggs. Stir thoroughly until smooth.
  • Carefully reassemble the buckwheat and rinse well. Pour a glass of water, add a little salt and set on fire. After the buckwheat is ready, leave it to simmer on a very slow fire under the lid.
  • Peel the onions and cut them into small cubes.
  • Heat the oil in a pan and fry the onion in it. Two thirds of it put in buckwheat, mix. Mix the remaining onion with tomato juice.
  • Combine buckwheat with minced meat, knead it with your hands and beat off on a cutting board. Put in half an hour in the fridge.
  • Wash and chop greens with a knife.
  • Pass the garlic through the press.
  • Mix garlic and greens with tomato juice, add pepper and other spices to taste.
  • Remove the mince from the fridge. Wet your hands with water so that the stuffing doesn’t stick to them, make cutlets. Roll them in breadcrumbs.
  • Heat a new batch of oil in a clean pan. Put the cutlets in it and fry them on both sides until golden brown.
  • Pour tomato sauce over grecheniki and cover the pan with a lid. Reduce the intensity of the flame.
  • Cook in Greek sauce 10-15 minutes in tomato sauce.

Spreading the Greek inhabitants on plates, pour them with the sauce in which they were stewed. Then they will be not only tastier, but also more appetizing.

Grechanik in the oven


  • minced meat - 0.5 kg;
  • buckwheat groats - 0, 2 kg;
  • onions - 0, 25 kg;
  • garlic - 2 cloves;
  • carrots - 150 g;
  • tomato paste - 75 g;
  • chicken egg - 2 pcs .;
  • oregano, salt, pepper - to taste;
  • bay leaf - 3 pcs .;
  • allspice peas - 7 pcs .;
  • sour cream - 100 ml;
  • vegetable oil - how much will leave;
  • wheat flour - how much will leave;
  • fresh greens - to taste.

Method of preparation:

  • Go through, wash the buckwheat. Fill it with two parts of water, salt it to your liking and boil over low heat until all the liquid is absorbed into buckwheat or evaporated. After that, remove the fire to a minimum, cover the pan with buckwheat lid and a little sweat porridge. After that, remove the buckwheat from the heat and wait until it becomes warm.
  • Pass the garlic through the press.
  • Free the onions from the husk, finely chop.
  • Peel and chop the carrot grated with small holes.
  • Mix tomato paste with sour cream and dilute this mixture with a glass of water.
  • Mix the buckwheat with minced meat, adding spices, garlic, salt and eggs.
  • Fry over low heat until soft, half chopped onion, add to the bowl with minced meat.
  • Knead and beat the minced meat thoroughly.
  • Make small cutlets from minced meat, breaded them in sifted flour and lightly fry on both sides in boiling oil.
  • Put the fried patties in a baking dish.
  • Heat two tablespoons of vegetable oil in a clean pan, place the onions and carrots in it. Fry them until golden brown.
  • Pour a spoonful of flour, mix. Continuing to stir, enter a mixture of sour cream, water and tomato paste. Stew the sauce until it thickens.
  • Fill the sauce with buckwheat, place laurel leaves and peppercorns on top.
  • Send the form to an oven preheated to 180 degrees and cook the Greek for 25 minutes.

Grechanik, baked in the oven in a tomato-sour cream sauce, is very tasty and fragrant. This dish is not ashamed to offer even the guests.

Dietary Greek Cocktails with Steamed Chicken


  • minced chicken - 0, 3 kg;
  • buckwheat - 100 g;
  • chicken egg - 1 pc .;
  • onions - 75 g;
  • ground paprika - 5 g;
  • garlic - 1 pc .;
  • Bulgarian pepper - 0, 2 kg;
  • salt, pepper mixture - to taste;
  • breadcrumbs - how much will go.

Method of preparation:

  • Peel the onions, chop finely.
  • Pepper wash, remove seeds, chop with a knife.
  • Boil the buckwheat.
  • Mix the minced meat with buckwheat and vegetables, beat the egg. Add spices and salt to taste.
  • Knead mincemeat by adding a little breadcrumbs to it for density.
  • Blind round patties, make a good tan. Put on a steamer.
  • Cook Greek for a couple of half an hour.

It is possible to serve the cooked according to this recipe the Greek inhabitants with sour cream or unsweetened yogurt. This recipe will certainly appeal to those who monitor their health.

Grechanik with minced meat is a tasty and healthy dish that is perfect for a homemade lunch or dinner. For their preparation, you can use buckwheat porridge, left over from the previous meal. Thanks to this, you can save the family budget.

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