Buckwheat porridge with bacon

Buckwheat porridge with bacon

Reach back to the forgotten traditions of true Polish cuisine! Let the rustic buckwheat porridge with bacon and onion appear among the holiday dishes.


  • Onion – 1 pc.
  • Buckwheat flour – 250 g
  • White pepper – 2 pinches
  • Parsley – 5 g
  • Rapeseed oil – 1 tablespoon
  • Smoked bacon slices – 104 g
  • Water – 700 ml


Pour buckwheat flour into a cold pot. Place the pot on the stove and toast the flour, stirring occasionally, until it takes on a golden color and nutty flavor. Be careful not to burn the flour.

Gradually pour water over the toasted flour, constantly stirring the contents of the pot vigorously with a kitchen whisk. Add water until you get a thick, lump-free porridge consistency. Keep heating the porridge. Towards the end, season with white pepper.

Moisten a flat dish with water and transfer the cooked porridge to it. Spread the mass evenly in the dish and let it cool. Once the porridge cools down, place it in the refrigerator for about 1 hour to set completely.

Cut the bacon into strips and sauté in heated oil until the fat melts. When the bacon browns, add diced onion. Sauté until golden. Add finely chopped parsley. Mix and remove from the pan. Remove the set buckwheat porridge from the dish. Trim the uneven edges of the mass, cut it into strips, and then into cubes about 2 x 2 cm in size.

Sauté the cubed buckwheat porridge in heated oil in a pan. The cubes should brown on all sides. Transfer the sautéed buckwheat porridge to a plate and garnish with bacon sautéed with onion on top.

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