Pshonyana Teteria is an ancient Ukrainian dish made with millet that was popular among the Cossacks of the Zaporozhian Sich. This hearty and flavorful dish is sure to become a new favorite!

Ingredients:

  • 200 g millet
  • 100 g butter (82.5% fat)
  • 1 small onion
  • 1 celery stalk
  • 1 medium carrot
  • 60 ml dry white wine
  • ½ chili pepper
  • 2-3 garlic cloves
  • 150-200 ml water
  • 30 g Parmesan cheese (for serving)
  • 50 g buckwheat flakes (for serving)
  • Salt and pepper to taste

Instructions:

  1. Prepare the vegetables: Peel and chop the onion, carrot, and celery into small cubes.
  2. Heat the butter in a large skillet over medium heat. Add the vegetables and sauté for 2-3 minutes, until the onion is translucent.
  3. Rinse the millet thoroughly in cold water until the water runs clear. This will remove any bitterness. If you have time, you can also soak the millet in hot water for 20 minutes before rinsing.
  4. Add the millet to the skillet with the vegetables and stir to coat. Pour in the white wine and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. Slice half of the chili pepper and mince the garlic cloves. Add them to the skillet along with 60 ml of water. Cook for 5-7 minutes, stirring occasionally. Add another 60 ml of water and cook for another 5-7 minutes, or until the millet is cooked through. Continue adding water in small increments until the millet is tender, stirring constantly like a risotto. You should use a total of 150-200 ml of water. If you have prepared broth, you can use it instead of water.
  6. Serve the pshonyana teteria hot with grated Parmesan cheese and buckwheat flakes.

Tips:

  • For a richer flavor, you can cook the pshonyana teteria with lard instead of butter.
  • If you don’t have white wine, you can use chicken or vegetable broth.
  • You can add other vegetables to the pshonyana teteria, such as mushrooms, bell peppers, or peas.
  • For a vegetarian version, omit the chicken broth and use vegetable broth instead.

Enjoy!

Note: This recipe is for a small batch of pshonyana teteria. You can easily double or triple the recipe to feed a larger crowd.

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