Hearty and healthy zrazy made from buckwheat and minced meat with vegetable sauce will be an excellent lunch option for the whole family. If you remove spices and garlic from the recipe, then they can be served even to the youngest gourmets - over 1 year old (but in this case it is best to choose minced chicken or turkey).

A variety of ingredients are suitable for the gravy. In addition to onions, carrots and garlic, you can also take additional: sweet red peppers, miniature cubes of peeled zucchini, canned corn or green peas. Tomatoes in their own juice can be replaced with slices of fresh ones, but then the time for stewing the vegetables will have to be increased. You can also use tomato juice and paste. The dish is ideal for recycling yesterday's buckwheat porridge, in which case the cooking time will be reduced.

TIME: 1 hour 30 min.

Easy

Servings: 4

Ingredients

• minced meat - 350 g;
• boiled buckwheat - 11 tbsp. l. (with a slide);
• chicken egg - 1 pc.;
• semolina (flour) - 2-3 tbsp. l.;
• onions - 2 pcs.;
• carrots - 1-2 pcs.;
• garlic - to taste;
• tomatoes in their own juice - 200-300 ml;
• salt - to taste;
• spices - to taste;
• sugar - optional;
• parsley or dill - as needed;
• vegetable oil - 100 ml.

Preparation

Prepare the minced meat. First boil the buckwheat in salted water until tender. Buckwheat should not be hard, otherwise the cutlets will fall apart during formation. By the way, it’s convenient for this recipe to take yesterday’s already cooked cereal, which you didn’t have time to eat.

Prepare minced meat. It can be beef, chicken, a mixed product, purchased in a store or prepared using a meat grinder.

Place the boiled buckwheat and minced meat into a deep bowl. Finely chop one onion along with a clove of garlic, add to the cereal with meat. Beat one large egg and add semolina or flour (2-3 tbsp).

Using your hands or a spoon, thoroughly mix the minced meat so that the components are well distributed throughout the mass. Then add a pinch of salt, spices to taste and mix again.

Form buckwheat zrazy. To do this, wet your hands with water and scoop up some minced meat. Carefully roll the zraz blank in your hands and give it the required shape. Next, roll each one in flour or breadcrumbs, placing them on a cutting board.

Heat vegetable oil in a frying pan, and then fry the zrazy on both sides until cooked and golden brown.

Prepare vegetables for sauce. Finely chop the onion and carrots. Roughly chop the tomatoes in their own juice and crush the garlic.

Sauté onions, carrots and garlic in vegetable oil until golden brown, and then add tomatoes and their juice or water, broth (1-2 cups). Add salt and sugar to taste. Place the meatballs in a frying pan with vegetables and simmer everything together over low heat for 5-10 minutes. The liquid will evaporate a little, saturate all the ingredients, and it will turn out tasty and tender.

Serve buckwheat meat zrazy with minced meat hot immediately after cooking with vegetable sauce. You can also pour sour cream on top of the finished dish and garnish with fresh chopped herbs.

We prepare dough for zraz based on buckwheat, and use fried champignons for the filling - a win-win option. You can also use minced meat, eggs with green onions, cheese, etc. as filling.

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So, please love and favor: buckwheat zrazy with mushrooms - recipe with photo.

Buckwheat - 1 glass,
- chicken eggs - 2 pcs.,
- hard cheese - 60 g,
- champignons - 150-170 g,
- vegetable oil - 30 ml,
- garlic - 1 clove,
- red onion - 70 g,
- salt and pepper - a pinch.

Preparation

We begin the cooking process with the filling - wash the mushrooms under cool water, it is convenient to remove all the dirt from the champignons using a soft sponge. Cut clean champignons into small pieces. Peel and rinse the red onion under cool water, chop into small cubes. Heat a little oil in a frying pan, add the prepared ingredients, fry until done.

In the meantime, take a blender bowl and install a “metal knife” attachment in it. Boil a glass the day before buckwheat until fully prepared. Transfer the finished porridge into a blender bowl.

Next, beat two chicken eggs into the blender bowl. If the eggs are very large, one egg will be enough.

We choose any type of hard cheese; in our version, ordinary Russian cheese. Grate the cheese on a fine grater, transfer the cheese shavings to the blender bowl. Add a little salt and pepper, that’s all the ingredients for the base of our buckwheat zrazas.

At high speed we grind the ingredients into a homogeneous mass, about two to three minutes will be enough, but we still focus on the power of our blender.

Using a spoon, take out a small amount of buckwheat mass, transfer it to a cutting board, and flatten it a little. If desired, sprinkle with your favorite spices or herbs.

Place a spoonful of fried mushrooms and onions in the center of each buckwheat preparation.

Now we form small zrazy. Next, you can go with several options - you can fry the zrazy in a frying pan with sunflower oil, or you can bake it in the oven on parchment. You can do the same with breading, if you wish, do not use it at all, as in our version, but if you wish, bread the zrazy in breadcrumbs or flour. Fry buckwheat zrazy

An interesting dish is made from buckwheat zraza with green onions and egg. Juicy cutlets with a hearty filling inside look appetizing and tempting. You don't need expensive ingredients for cooking. To save time, you can use yesterday's buckwheat porridge. The base and filling are so harmonious that buckwheat zrazy has every chance of moving into the treasury of signature recipes for dear guests.

Ingredients for buckwheat zraz:

• buckwheat – 1 tbsp.;
• water – 2 tbsp.;
• chicken egg – 1 pc.;
• wheat flour – 3 tbsp. l;
• sour cream – 1 tbsp. l;
• salt – ½ tsp;
• vegetable oil – 1 tbsp. l;
• green onion – 30 g.

How to cook buckwheat zrazy - recipe

Boil a hard-boiled chicken egg. After cooling, clean it.

Chop the boiled egg and combine with chopped green onions. Add spices and salt, mix everything well.

We sort out the buckwheat, rinse it, and pour it into a pan of boiling water. Cook over medium heat for 15-20 minutes after boiling again.

Then turn off the heat, cover the pan with a lid and give the cereal time to steam. After 10 minutes, put the buckwheat in a bowl to cool.

If we have yesterday's porridge, we use it. It's practical and fast.

Add sour cream and salt to the cooked cooled buckwheat, beat with a blender until pureed.

Add wheat flour. Leave a little flour (1 tbsp) for molding immediately.

Mix everything well. Let's try to roll a ball.

If it works, you can leave it as is. If the mass does not hold its shape, you can add a raw chicken egg.

We make a flat cake from the buckwheat “dough” and put a spoonful of filling in the middle.

With wet hands, form oblong cutlets.

Pour vegetable oil into a frying pan and heat it. Place the zrazy and fry over medium heat for a minute.

Most likely, it’s not even worth talking about the benefits of buckwheat porridge, since everyone knows that it ranks almost in first place among all others. It is often served for breakfast, or as a side dish for meat or poultry.

For those who really love this porridge, there are several alternative recipes on how you can prepare an original and tasty dish, very different from the one to which everyone is so accustomed. These are zrazy made from buckwheat porridge with egg filling. Unusual? - Very! Is it tasty? - Incredibly delicious! In order to reduce the preparation time for such a breakfast, you can cook buckwheat porridge in advance, for example, in the evening.

Ingredients:

• Flour – 3 tbsp. l.
• Buckwheat – 1 tbsp.
• Sour cream – 1 tbsp. l.
• Green onions - 3-4 feathers.
• Eggs – 2 pcs.
• Sugar – 3 g.
• Salt – 3 g.
• Ground pepper – 3 g.

Preparation:

1. First you need to cook buckwheat porridge. As mentioned above, it can be prepared in advance, or just before starting to prepare the zrazy, it doesn’t really matter.

In order to cook buckwheat porridge, you need to pour a glass of cereal into a saucepan and add two glasses of water. Place on the stove, and after boiling, turn the heat to the lowest possible setting, cook for about twenty minutes, as the water disappears in the pan.

To prepare zrazy, you need to mix ready-made buckwheat porridge, one egg, and sour cream in a bowl.

2. Grind everything using an immersion blender so that the mass becomes homogeneous and similar to puree. Next, add salt, sugar, ground pepper, one tablespoon of flour to the resulting puree and mix.

3. Chop the green onion and add it to the buckwheat puree. Mix.

5. It is necessary to heat a frying pan well with a small amount of vegetable oil to fry the zrazy. In order to form zrazy, you need to use a spoon to make a flatbread of buckwheat puree, put the egg filling with onions in the middle and wrap it so that it cannot fall out.

6. Zrazy should be placed in a frying pan.

7. You need to fry them in a hot frying pan until done.

Serve hot or cold.

If you don’t like healthy buckwheat at home, there is a good recipe to help disguise it. Buckwheat zrazy can be filled with any filling to suit your taste.

What you need for cooking

Boiled buckwheat
Two bulbs
A few cloves of garlic
Two raw eggs
Three boiled eggs
100 grams of cheese
Bunch of greenery
700 ml. meat broth or water
Can of lecho
Some ready-made pate (store-bought)
Vegetable oil
Salt and pepper
Mayonnaise

Preparation

Chop the onion and garlic very finely. Transfer the boiled buckwheat to a food processor or blender (in small portions) and grind to a homogeneous, viscous consistency. Mix buckwheat with raw eggs, two to three tablespoons of mayonnaise, salt and pepper and mix thoroughly.

For filling Mash the pate with a fork, grate the boiled eggs and cheese on a fine grater, finely chop the greens. Mix everything. The filling can be made to your liking - for example, from minced meat or boiled meat, fried mushrooms with onions and cheese, there are a lot of options and you need to choose one that everyone will like.

Pour breadcrumbs into a plate. Grease your hands with vegetable oil, separate a small piece from the buckwheat mass, and make a flat cake out of it. Put a little filling on it, make another flatbread, and cover it on top. Squeeze a little on all sides, form into a patty, roll in breadcrumbs. Fry the zrazy in vegetable oil until golden brown. Transfer to a baking dish or frying pan with high sides.

For the sauce Put vegetable lecho in meat broth (or in water, in broth from a cube), and bring to a boil. Carefully pour the sauce over the fried zrazy, cover with a lid and simmer over low heat for fifteen minutes. There is no need for a side dish for these dishes, unless it is a salad of fresh vegetables. Bon appetit!