Valasian Contrabass

01Method

1. 1

   Rinse the buckwheat thoroughly in a fine sieve, then transfer to a small pot. Pour boiling water over it, season with salt, cover, and simmer gently for 5 minutes. Remove from heat, keep covered, and let stand for 15 minutes until the grain softens and absorbs all the liquid.

2. 2

   While the buckwheat cooks, peel and cut the carrot into thick batons and the potato into bite-sized cubes. Place both in salted boiling water and cook until tender, approximately 10 to 12 minutes.

3. 3

   Dice the smoked meat, mince the garlic, and chop the onion into larger pieces. Heat the meat in a skillet with a splash of water over medium-high heat until fat releases. Increase the temperature and brown the meat until lightly colored. Add the onion and garlic, reduce heat to medium, and cook with frequent stirring until softened and translucent.

4. 4

   Remove the cooked carrot and dice it, then add to the meat. Drain the potatoes and mash them roughly. Combine the buckwheat with the marjoram, then mix together with the meat mixture, mashed potatoes, and sauerkraut (rinsed if too acidic). Divide among plates, sprinkle with crumbled or shredded cheese, and serve.