3 glasses (3 1/2 cups) water,
1.5 glasses (1 3/4 cups) buckwheat,
6 to 7 tbsps vegetable oil
Sort out the buckwheat, sift flour dust, pour in water, close by a cover and boil over high heat. When it starts to boil, reduce the heat twice and keep boiling for 10 minutes until the kasha is getting thick, then turn down the heat again and simmer for 5 to 7 minutes until the water completely evaporates. Take the kasha from the heat and put under a warm cloth for 15 minutes. Put diced lard on a frying-pan and saute until golden-brown melting the entire lard down. Pour the ready kasha with crackling.