Chicken Balls in Creamy Sauce with Buckwheat

Ingredients

• 1 handful dill
• 2 slices toast bread
• 50 ml milk
• 1 stalk Celery
• 2 onions
• 1 tbsp Vegetable oil
• 1 untreated lemon
• 400 g chicken mince
• 2 Eggs
• Salt
• pepper (ground)
• nutmeg
• paprika powder (sweet)
• 4 tbsp butter
• 4 tbsp flour
• 100 ml whipping cream
• 1 onion
• 1 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 200 g buckwheat
• 500 ml vegetable broth

Instructions

1. 1.

   Rinse the dill, shake dry, blot with a paper towel and finely chop. Drizzle the toast with milk. Wash, trim, and dice the celery finely. Peel and finely chop the onions. Sauté the celery and onions in hot oil for about 5 minutes until tender. Wash the lemon hot, dry, grate the zest and squeeze out the juice. Place the mince in a bowl. Add the vegetables, lemon zest, the drained toast and some dill. Add the eggs and season with salt, pepper, nutmeg and paprika. Knead into a well-formed dough. With wet hands form small dumplings. Bring salted water to a boil in a pot. Drop the dumplings in and simmer gently for about 20 minutes until cooked.

2. 2.

   Meanwhile, peel and finely chop the onion for the side dish. Sauté in hot oil until translucent. Add tomato paste briefly. Rinse the buckwheat under hot running water in a sieve, add it to the pot and pour in the broth. Simmer at low heat for about 15 minutes until tender.

3. 3.

   For the sauce melt butter in another pot. Sprinkle flour over it and sauté for 2-3 minutes while stirring. Pour the dumpling cooking liquid into the pot and strain it. Gradually whisk the strained liquid into the flour-butter mixture, stirring constantly. Let it thicken lightly for about 5 minutes to become creamy. Add whipping cream and season the sauce with salt, pepper, nutmeg, lemon juice and dill. Return the dumplings to warm the sauce. Sprinkle with dill before serving alongside the buckwheat.