Buckwheat porridge (ajdovi žganci) a la Hubert.
My gift to you is something that always “nourishes”
my soul and reminds me of my childhood:
simple, humble, homemade buckwheat porridge (ajdovi žganci) just like my father, Hubert, used to prepare it.
See the video below with the instructions
Buckwheat porridge recipe
Ingredients:
250 g good-quality buckwheat flour
1 heaping teaspoon of salt
Approximately 7 dl boiling water
Instructions:
For cooking žganci (buckwheat porridge), the best choice is a narrow and tall pot. Bring salted water to a boil in the pot.
Once the water boils, pour all the flour into the center of the pot at once and quickly, forming a mound.
Let the water boil again and cook for 2–3 minutes so that the water surrounds the mound of flour. Then, using the handle of a wooden spoon, make a hole in the middle of the mound, about 2–3 cm in diameter.
This hole allows the water to flow through during cooking, ensuring that the entire mound of flour cooks evenly (this is particularly important when making a larger batch of žganci).
Cover the pot and cook for 30–35 minutes.
Drain the water and set it aside. Then mix the žganci thoroughly with a wooden spoon. You should end up with a sticky, dense mass with no traces of dry flour.
If needed, gradually add the reserved water. The žganci should be thick and sticky.
Scrape the žganci into a serving bowl using a fork. They are most delicious when topped with cracklings mixed with eggs.
Enjoy!
