“Bukstin” porridge

Image credit: receptes.lv

The porridge, cooked in water made from barley groats or pearls and potatoes, with fried fat added, was called “bukstiņa” porridge by the ancients.


  • 1 cup barley groats or pearls
  • 0.5 kg potatoes
  • 1.5 l water
  • salt to taste
  • 200 g cauliflower


  1. Chop the fried bread, put it in a saucepan and fry until all the fat has drained out.
  2. Remove the meat, drop the peeled and cut potatoes into the fat and top with grits or pearls washed in several waters.
  3. Cover with water, cover and simmer (without stirring) until the grits are soft.
  4. Serve with the fatty meat. If a fattier finish is desired, fry a few onions in a pan and thicken with sour cream. Eaten whole!