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
- Chop the fried bread, put it in a saucepan and fry until all the fat has drained out.
- Remove the meat, drop the peeled and cut potatoes into the fat and top with grits or pearls washed in several waters.
- Cover with water, cover and simmer (without stirring) until the grits are soft.
- 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!