Hreczanyki – Not everyone has heard this name, well -known to the inhabitants of Podkarpacie. Humid, filling, fragrant tradition, is one of the leading dishes of the local regional cuisine. At first glance, they look like classic minced chops, but one detail makes a huge difference. Namely, it is about the addition of buckwheat, thanks to which Hreczanyki have a unique taste and texture. Interestingly, it is buckwheat that the dish owes its name, because in the dialect “Hreczka” is a buckwheat.
Hreczanyki cutlets are usually prepared from pork, in addition to the mandatory addition of buckwheat, garlic, onions and basic spices should not be missing. They taste great in the company of mushroom sauce and various salads, they are most often served with potatoes. In Podkarpackie you can often see them on holiday tables, as well as in regional restaurants.
Not only older housewives, but also younger culinary fans are eager to reach for such recipes – regional cuisine is becoming more and more popular and is valued for a unique taste. Certainly such chops can be an interesting variety even every day – and you don’t have to live in Podkarpacie.
You want to prepare Podkarpacie Hreczanyki? The recipe is very simple.
List of ingredients:
- 500 g ground from the pork shoulder,
- 200 g of buckwheat,
- 1 larger onion,
- 3 cloves of garlic,
- Salt and pepper
- clarified butter (for frying).
Cook buckwheat in boiling water – In proportions, two glasses of water per glass of porridge. When you cook the money, cover with a lid, wrap the pot in a blanket and set aside for a few hours.
Peel the onion, cut into cubes and fry in clarified butter.
Prepare a larger bowl. Transfer minced meat to it, add buckwheat and fried onion, garlic and eggs, salt and pepper. Make ingredients with your hands, form chops.
Fry hreczanyki in a pan, clarified butter, about 10 minutes on each side.
Fried, serve with your favorite sauce (e.g. mushroom), with potatoes and any salad.
Sources: SMERER.PL, Naz Nazpuje.pl
