An excellent alternative to buckwheat porridge for breakfast or the use of already cooked buckwheat are an unusual zrazy stuffed with boiled eggs and green onions. They cook, of course, a little longer than the usual buckwheat porridge, but the result is one hundred percent worth the effort.

Summary

Ingredients

• Buckwheat groats – 1 cup (200 ml)
• Eggs – 2 pcs.
• Green onions – 3 pcs.
• Flour – 3 tbsp
• Sour cream – 1 tbsp
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – for frying

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Instructions

1. Rinse 1 cup buckwheat groats under running water and place in a saucepan.
2. Add 2 cups hot water and salt to taste. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes until tender, then cool for 10 minutes.
4. Transfer the cooled buckwheat to a bowl, add 1 tablespoon sour cream and 1 raw egg, and puree with a hand blender until smooth.
5. Add 1 tablespoon flour and mix well.
6. Boil 1 egg in a pot of water over high heat for 10 minutes to hard-boil it, then cool, peel, and cut into small cubes.
7. Wash and finely chop 3 green onions. Mix with the egg cubes, salt to taste, and ground black pepper to taste.
8. Take a portion of the buckwheat mixture, flatten it in your palm, add a spoonful of filling in the center, and mold into an oval zrazy.
9. Dip the zrazy in the remaining flour (about 2 tablespoons) to coat all sides.
10. Heat vegetable oil in a frying pan over medium heat, add the zrazy, and fry for 3–4 minutes on each side until golden brown.
11. Serve hot zrazy immediately.