Lemishka

Pour the buckwheat flour into a dry skillet and toast over low heat for 2–3 minutes, stirring constantly, until it releases a light nutty aroma, taking care not to let it burn.

Cut the salo (pork fatback) into small cubes and finely chop the onion. Render the salo over medium heat for 5–6 minutes until golden cracklings form, add the onion and fry for another 3 minutes until soft. Remove from heat.

In a heatproof pot, bring 700 ml of water to a boil and add salt.

Reduce the heat to the lowest setting, pour in the toasted flour in a thin stream, stirring constantly with a wooden spatula to prevent lumps from forming.

Cook for 5–7 minutes, stirring vigorously, until the mixture thickens to a firm, springy consistency and starts to pull away from the sides of the pot.

Stir two-thirds of the cracklings and onion into the hot mixture; sprinkle the rest on top.

Preheat the oven to 160°C (320°F). Smooth the surface of the lemishka in the pot and bake for 20–25 minutes until a golden crust forms.

Remove from the oven, let it rest for 5 minutes, and cut into portions.

Serve hot, with a spoonful of sour cream.