Buckwheat With Chicken Meatballs And Mushrooms, Sauerkraut Recipe

Prep the Ingredients

Gather 150-200 grams of buckwheat, 100-150 grams of chicken meatballs (made from ground chicken, breadcrumbs, eggs, and spices), 50-100 grams of sauerkraut, a handful of mushrooms, and additional seasoning such as onions, garlic, salt, pepper, caraway seeds, and various herbs for flavor enhancement. Ensure all ingredients are ready and accessible for use.

Cook the Buckwheat

Rinse the buckwheat under cold water and then cook it according to the package instructions until it's tender but still holds its shape. Optionally, you can stir in some butter for added richness once the buckwheat is cooked

Prepare the Chicken Meatballs

Mix the ground chicken with breadcrumbs, a beaten egg, minced onions, garlic, salt, pepper, and other spices of your choice. Form the mixture into small balls. In a pan, cook the meatballs until they are browned on all sides and cooked through. Remove them from the pan and set aside.

Cook the Mushrooms

In the same pan used for the meatballs, add sliced mushrooms and cook until they're soft and browned. Remove them from the heat and set aside.

Make the Creamy Sauce

In the pan, add a bit of flour to the mushrooms and stir to combine. Slowly add cream, stirring constantly, until the sauce thickens. Season with salt and pepper to taste. Return the meatballs to the pan, and coat them in the sauce. Let everything simmer together for a few more minutes.

Serve

Plate the cooked buckwheat as the base, top it with the creamy chicken meatballs and mushrooms, and serve with a side of sauerkraut. Enjoy your delicious and satisfying meal!