Crumbly porridge with onion, spig or egg

1 serving


Pour water into a thick-bottomed spilled cauldron or food-cooking cauldron, bring it to a boil, salt, pour prepared cereal, remove hollow grains from the surface with a spoon and cook, often stirring with a spatula, until the cereal absorbs all moisture. Fill with oil, level the surface, close with a lid and put the porridge "finish" until ready with reduced heating. It is better to put spilled boilers in a cooking cupboard, and so that the porridge does not burn, you need to install them in flat dishes with water (Marmite). Buckwheat is sometimes fried until slightly golden before cooking. This speeds up bringing the porridge to readiness ("stubborn"). Finely shred the onion, spit it with vegetable lard or spire cut into small cubes. Stir the ready-made crumbly porridge with sautéed onions and release in a serving pan or in a lamb pan.