Savory Buckwheat Porridge

Sort the buckwheat, rinse it in a colander, pour it into a small saucepan, and add 250 ml of boiling water. Season with a generous pinch of salt, bring to a boil, and simmer gently for 5 minutes with the lid on. Then remove the buckwheat from the heat, do not uncover, and let it stand for 20 minutes. During this time, it should soften, increase in volume, and absorb all the water.

While the buckwheat is simmering, dice the smoked meat, finely chop the garlic, and roughly chop the onion. First, put the meat into a pan, add one tablespoon of water, and heat over medium-high heat until the meat releases its own fat. If you use lean meat, almost without fat, you will need to add a tablespoon of lard. Then increase the heat and briefly fry the meat until it turns golden in places. Then add the onion and garlic, reduce the heat slightly again, and let them soften and become translucent, stirring occasionally.

Stir the cooked buckwheat into the meat and onion mixture. Divide into bowls, sprinkle with bryndza, and optionally, don't skimp on fresh herbs.