Buckwheat porridge

Author: Vesna Žarkovič

Date: 29. October 2019

Time to read: 2 min

The buckwheat porridge is among the most popular products on the Slovenian market because it gives a traditional flavour and a taste of home to the dishes. It is distinguished by the quick and easy preparation of various healthy dishes and by it's low fat content as well as the fact that it doesn't contain cholesterol.

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Regional differences

Despite the fact that buckwheat porridge is known almost all over Slovenia, it is less known that there are regional differences in this dish. In Eastern Slovenia, buckwheat porridge is more like dumplings or spoons because they contain more water, while in Gorenjska this dish is very dry and therefore similar to crumbs or thicker breadcrumbs. Originally, they do not know these dishes on the coastal part, and there is a similar polenta dish, which is similar to corn porridge. In Carinthia, buckwheat flour is roasted and then hot flour is added to the boiling water while stirring constantly. In restaurants, buckwheat is served as a side dish.

Preparation of Buckwheat porridge

Boil 3 liters of salted water. Shake the flour into a boiling pot to form a lump. The water should be overflowed or boiled quickly, then the temperature should be lowered. Make a 2 to 2.5 centimeters wide hole in the kettle handle. Cover the pot and cook the porridge slowly for 40 minutes.

Mix the cooked lumps well. If the porridge is too dry, mix some of the saved porridge. Cooking porridge is extracted from the pot, and forked into a larger bowl. Wrap it with oil and cracklings, mix, cover and let stand for a few minutes.

The porridge is mixed and offered as a stand-alone dish, and it is also excellent with stewed sauerkraut or sauerkraut, stews, goulash, (sour) milk or yogurt and white coffee.

Ingredients for buckwheat brandy: 1 kg of buckwheat flour, 100 g of oil, 150 g of cracklings and salt.