Buckwheat Porridge Savory

INSTRUCTIONS

• 1
  Sort the buckwheat, rinse it in a sieve, pour it into a small saucepan, and cover with 250 ml of boiling water. Add a generous pinch of salt, bring to a boil, and simmer gently under a lid for 5 minutes. 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.
• 2
  While the buckwheat is steaming, dice the smoked meat, finely chop the garlic, and coarsely chop the onion. First, toss the meat into a pan, add one tablespoon of water, and heat over medium 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 again, and let them soften and become translucent, stirring occasionally.
• 3
  Stir the cooked buckwheat into the meat-onion mixture. Divide into bowls, sprinkle with bryndza, and optionally, do not skimp on fresh herbs.