in Eastern Europe

Buckwheat balls

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Ingredients for 2 servings:

  • 200 g buckwheat, coarsely ground
  • 2 large onions, finely chopped
  • ½ liter broth (instant)
  • 2 tbsp mixed herbs, fresh or frozen
  • 1 tsp salt
  • 1 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

super tasty, wholesome and vegan

Add the buckwheat to the boiling broth, bring to a boil, cover, remove from heat, and let it swell for 20 minutes. Mix half of the onions with the herbs, salt, and the swollen buckwheat. Let it rest in a cool place for 30 minutes. During this time, fry the remaining diced onions in oil and season with salt and pepper. Form the mixture into walnut-sized balls and place them side by side in a greased baking dish. Sprinkle the onions over the balls and bake them at 200°C for about 20-25 minutes. Delicious with: tomato salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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