Ingredients

• 800 g Pork loin
• 150 g Kasza gryczana (toasted buckwheat groats)
• 200 g Cremini or wild mushrooms
• 1 small Onion
• 2 cloves Garlic
• 500 ml Vegetable broth
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons Dijon mustard
• 2 large Dill pickles
• as needed Kitchen twine or toothpicks
• 200 ml Kefir or thick sour cream
• 1/2 bunch Fresh dill
• 1 tablespoon Flour

Instructions

1. 1

   Prepare the filling: Toast the buckwheat in a dry pan for 2-3 minutes until fragrant. Cook the buckwheat in 300ml of vegetable broth according to package instructions until all liquid is absorbed. Let cool.

2. 2

   In the same pan, sauté the chopped onion in 1 tablespoon of oil until translucent. Add the minced garlic and sliced mushrooms. Cook until mushrooms are tender and water has evaporated. Mix the cooked buckwheat with the mushrooms, salt, and pepper.

3. 3

   Prepare the pork: Cut the pork loin into 8 thin escalopes. Place each escalope between two sheets of plastic wrap and gently pound with a meat mallet to a thickness of about 0.5 cm.

4. 4

   Fill the zrazy: Spread a thin layer of Dijon mustard on each escalope. Place a tablespoon of buckwheat and mushroom filling on one side. Add a slice of pickle on top of the filling. Roll the escalopes tightly and secure with kitchen twine or toothpicks.

5. 5

   Cook the zrazy: In a Dutch oven or large, high-sided pan, heat 1 tablespoon of oil over medium-high heat. Brown the zrazy on all sides. Add about 200ml of broth (or water) to the pot to partially cover the zrazy. Cover and simmer over low heat for 45-60 minutes, or until the pork is very tender. Remove the zrazy and keep warm.

6. 6

   Prepare the sauce: Strain the remaining cooking liquid from the pot (about 200ml). In the same pot, mix the flour with a little cold liquid to form a smooth paste. Gradually stir in the rest of the hot cooking liquid, stirring constantly to avoid lumps.

7. 7

   Add the kefir (or sour cream) and chopped dill. Simmer gently for 5 minutes, stirring, until thickened. Salt and pepper to taste. Serve the zrazy, generously topped with dill sauce. Accompany with boiled potatoes or cabbage salad.