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russian

Mushroom and Sauerkraut Grechanyky with Dill Tomato Sauce

This pan-fried dish pairs button mushrooms, finely chopped with sauerkraut, drained and chopped, tomato passata and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
72 g Carbohydrates
34 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g buckwheat groats, dry 248 kcal
  • 200g water 0 kcal
  • 120g button mushrooms, finely chopped 26 kcal
  • 90g sauerkraut, drained and chopped 17 kcal
  • 50g onion, minced 20 kcal
  • 50g egg 72 kcal
  • 18g sunflower oil 159 kcal
  • 140g tomato passata 25 kcal
  • 50g sour cream 99 kcal
  • 6g fresh dill, chopped 2 kcal
  • 1g black pepper 3 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. buckwheat groatswatersalt
    Rinse buckwheat, then simmer in water with a pinch of salt until tender and the water is absorbed, 12 to 14 minutes. Cool 5 minutes.
  2. buckwheat groatsbutton mushroomssauerkrautonioneggblack pepper
    Squeeze sauerkraut lightly to remove excess liquid. Mix buckwheat, mushrooms, sauerkraut, minced onion, egg, and black pepper; form 4 small patties.
  3. sunflower oil
    Heat sunflower oil in a skillet over medium. Fry patties 3 to 4 minutes per side until browned and set; transfer to a plate.
  4. watertomato passata
    In the same skillet, add tomato passata and 2 to 3 tablespoons water to loosen. Simmer 2 minutes, scraping up browned bits.
  5. sour creamfresh dill
    Stir in sour cream and dill; simmer 1 minute (do not boil hard). Return patties to the sauce to coat and warm through.
  6. Serve the patties with sauce spooned over the top.

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