Wallachian Contrabas

Last Updated on October 28, 2024

Cooked buckwheat and potatoes, still mashed, both baked in the oven together with smoked meat, onion and garlic, the mixture seasoned with spices.

Ingredients:

Rule for 4 servings: 250 g pohanky – groats (not lamanky) 200-300 g smoked meat 1 kg boiled potatoes 4-5 pcs garlic cloves /td> 1 pc large onion 1 tsp of marjoram lard to grease the pan water pepper oil salt

Post:

Prepare the buckwheat according to the instructions or use the basic buckwheat preparation procedure in the recipe recommendations (you don’t need to season the buckwheat extra during the actual preparation, just a little salt).

Scrape the potatoes, cut them and cook them.

Fry the onion and smoked meat in a little oil or lard and finally add the crushed garlic and marjoram.

Transfer the cooked potatoes to a larger pot or bowl and mash lightly.

Add the cooked buckwheat, the mixture from the pan and season with salt or a little pepper, mix everything well and transfer to a greased baking dish.

Bake at approx. 200 °C (180 °C) for 15-20 minutes until the surface is firm and nicely golden, sauerkraut is recommended as a side dish.

Recommendation:

Preparation of buckwheat. Pour water over it so that the liquid is about 1 cm above the buckwheat, add 3-4 balls of allspice, salt and bring to a boil under a lid, then turn the heat source down to minimum.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová