After the appearance of the potato, the preference for groats began to wane, but it never completely died out. Today’s Polish cuisine holds in high esteem buckwheat groats served with roast beef and, exceptionally, with roulades, wheat groats and Krakow groats, which are delicate in flavor.
Concept: Buckwheat groats It is the most appreciated among Polish groats and has a distinctive aroma and taste. It is served with all kinds of roast beef, pork and gravy – instead of potatoes. It is also served with sweet milk, but especially with sour milk (lait caille).
Especially appreciated is the “roasted” groats, i.e. raw roasted groats of dark color and more intense flavor. Term: Krakow groats A very delicate, fine-grained, almost exquisite groat made from buckwheat ground accordingly.
It was the favorite groats of Queen Anna Jagiellonka (1523-1596), which were regularly delivered from Krakow to the Warsaw royal court, because the queen preferred Krakow groats to long-grain rice, which was considered a luxury.
Krakow porridge can be prepared in many ways, both salty and sweet.
Recipe: Roasted buckwheat groats Heat lard in a frying pan and add the “roasted” buckwheat groats (after careful sorting: There may be pebbles and other impurities in the groats) toast, stirring, until di
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