Buckwheat Porridge with Smoked Meats

The recipe for a woman from Riga, Malvina Rousse, can help out in any situation - the ingredients for this dish are usually always at hand.

Ingredients

• 1 1/2 cups buckwheat
• 200 g smoked bacon
• 50-60 g celery root
• 6 smoked hunting sausages
• 2 pickled cucumbers
• 1 carrot
• 1 onion
• 2 cloves of garlic
• 1-2 bay leaves
• 40 g butter
• 1 tbsp. l. sunflower oil
• salt, freshly ground black pepper

Directions

1. Peel the garlic. Rinse buckwheat, pour 3 glasses of cold water, bring to a boil. When it boils, add a little salt, pepper, add butter and sunflower oil, garlic and bay leaf, but do not stir, otherwise the porridge will not turn out crumbly. Cover, reduce heat, cook for 15 minutes until tender.
2. While the buckwheat is boiling, prepare the passivation. Wash and peel onions, carrots, celery. Chop the onion into half rings, carrots, celery, pickles, cut the bacon into strips. Cut the hunting sausages into 1 cm thick slices.
3. Put the bacon in a preheated deep frying pan, fry for 1-2 minutes over medium heat, until some of the fat is melted. Then add the onion, fry for 4-5 minutes, stirring occasionally. Put carrots in a pan, fry for 5 minutes, then add celery, cucumbers and sausages, cook over medium heat, stirring occasionally, for another 5-6 minutes.
4. To serve, put buckwheat porridge on plates, and put fried vegetables on top.