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Hrechanyky is a traditional dish of Ukrainian cuisine, especially popular in the Lemko region. In fact, these are boiled buckwheat cutlets. They can be lean, but usually still contain minced meat. Mixing meat with buckwheat was invented to make the dish cheaper, but at the same time preserve both taste and nutritional value.

Hrechanyky that include meat should not be mixed up with other dishes that have the same name. For example, in the Poltava region, hrechanyky referred to dumplings, the dough for which was made of buckwheat flour. In addition, hrechanyky can be a dish that resembles pancakes made of buckwheat flour.


Here's what you need to cook traditional hrechanyky:

  • mincemeat (any type of meat is suitable) — 500 grams;
  • boiled buckwheat — 500 grams;
  • onion — 2 pieces;
  • eggs — 2 pieces;
  • flour or breadcrumbs — 100 grams;
  • sunflower oil — 60 grams;
  • salt, pepper, coriander

The cooking process

  1. Firstly, you need to boil buckwheat and prepare minced meat.
  2. Now cut the onion into small cubes and fry them in a pan.
  3. Mix the prepared onion with buckwheat, mincemeat, eggs and spices. It is better to add eggs little by little so that the mass is not too thin. The consistency of the mixture should resemble ordinary minced meat for cutlets.
  4. Form cutlets and roll them in flour.
  5. Fry in a pan under a closed lid until golden brown.
  6. After that, hrechanyky are baked in the oven for 10-15 minutes. To make the dish more juicy, it can be baked with a sauce - sour cream-, tomato- or mushroom-based.
  7. Because the dish already contains both cereals and meat, it does not need additional garnish. You can serve buckwheat cutlets with stewed or raw vegetables.

Other dishes

Sprat rissoles

Area: South of Ukraine

Hrechanyky (Buckwheat Cutlets)

Area: East of Ukraine