Kulesha

Instructions

1. Cut the bacon and ham into small cubes. Fry them over medium heat in a dry pan for 8 minutes, until the bacon is golden and crispy.
2. Add the pork lard and the sliced onion. Let it brown for 7 minutes, stirring.
3. In a saucepan, pour in the buckwheat groats, a pinch of salt and the boiling water. Cover and simmer gently for 15 minutes.
4. Drain any excess water, then stir half of the bacon and fried onion into the porridge.
5. Cover and let it rest for 5 minutes off the heat so the groats absorb the fat.
6. Spoon into bowls, top with the rest of the bacon and onion, and add a spoonful of smetana to each portion.