📝 About This Recipe
Hrečnyky are a beloved staple of Ukrainian soul food, born from the clever tradition of transforming leftover buckwheat into a magnificent main course. These golden-brown fritters blend the earthy, nutty notes of toasted buckwheat with succulent ground meat and caramelized aromatics, creating a texture that is crisp on the outside and tender within. Deeply comforting and remarkably nutritious, they represent the heart of Eastern European farmhouse cooking—simple, honest, and incredibly satisfying.
🥗 Ingredients
The Fritter Base
- 2 cups Toasted Buckwheat Groats (Kasha) (cooked and cooled)
- 500 grams Ground Pork or Beef (lean or a 70/30 mix for juiciness)
- 2 pieces Large Eggs (lightly beaten)
- 1 large Yellow Onion (very finely minced)
- 3 pieces Garlic Cloves (pressed or grated)
- 3 tablespoons Fresh Dill (finely chopped)
- 2-3 tablespoons All-purpose Flour (to bind if necessary)
Seasoning & Frying
- 1.5 teaspoons Sea Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 4-5 tablespoons Sunflower Oil (for shallow frying)
- 1/2 cup Breadcrumbs (for coating)
Mushroom Gravy (Optional but Recommended)
- 250 grams Cremini Mushrooms (sliced)
- 1/2 cup Sour Cream (Smetana) (full fat)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
In a large mixing bowl, combine the cooked and cooled buckwheat groats with the raw ground meat. Use your hands to break up any large clumps of buckwheat so the mixture is uniform.
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2
Heat a small skillet with a teaspoon of oil and sauté the finely minced onions over medium heat for 5-7 minutes until they are translucent and just beginning to turn golden.
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3
Add the pressed garlic to the onions and cook for an additional 60 seconds until fragrant, then remove from heat and let cool slightly.
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4
Add the sautéed onion and garlic mixture to the buckwheat and meat bowl. Incorporate the chopped dill, salt, black pepper, and smoked paprika.
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5
Pour in the lightly beaten eggs. This acts as your primary binder. Mix thoroughly until the mass is tacky and holds together when squeezed.
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6
If the mixture feels too wet or loose, add the flour one tablespoon at a time until you reach a moldable consistency.
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7
Scoop about 2-3 tablespoons of the mixture and shape into oval patties (resembling small logs or thick cookies). Lightly dredge each patty in breadcrumbs for an extra-crispy exterior.
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8
Heat the sunflower oil in a large heavy-bottomed skillet over medium heat. You want enough oil to generously coat the bottom.
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9
Carefully place the fritters in the hot oil, being careful not to crowd the pan. Fry for 5-6 minutes on the first side until a deep golden-brown crust forms.
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10
Flip the fritters and cook for another 5 minutes. To ensure the meat is fully cooked through, you can lower the heat slightly and cover the pan for the last 2 minutes.
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11
Transfer the cooked hrečnyky to a paper-towel-lined plate to drain any excess oil.
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12
For the optional sauce: In the same pan (wipe out excess oil), melt butter and sauté mushrooms until browned. Stir in sour cream and a splash of water, simmering for 2 minutes until thickened.
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13
Serve the fritters hot, either drizzled with the mushroom sauce or with a cold dollop of sour cream on the side.
💡 Chef's Tips
For the best texture, use buckwheat that is slightly overcooked or 'fluffy' rather than al dente; it binds much better. If you are making a vegetarian version, replace the meat with 1 cup of mashed boiled potatoes and 1/2 cup of finely chopped sautéed mushrooms. Always wet your hands with cold water when shaping the patties to prevent the mixture from sticking to your skin. Don't skip the step of sautéing the onions; raw onions will release too much moisture and won't provide the necessary sweetness. To make them even more tender, you can briefly simmer the fried fritters in a tomato or mushroom sauce for 10 minutes before serving.
🍽️ Serving Suggestions
A generous dollop of full-fat sour cream and a sprinkle of fresh parsley or dill. A crisp side salad of fermented pickles or a classic Ukrainian cabbage slaw (Kapustnyak). A glass of chilled Uzvar (traditional dried fruit compote) or a light pilsner beer. Roasted root vegetables like beets or carrots to complement the earthy buckwheat flavor. For a truly traditional experience, serve alongside a bowl of hot Borscht.