Zganci(Buckwheat Crumbles)

• 1 qt. water
• 1 tsp. salt
• 2 c. buckwheat flour
• 2 Tbsp. flour

1. Slowly pour buckwheat flour into briskly boiling salted water. Cook over low fire for 15 minutes without stirring.
2. With a wooden spoon, make a hole in the center of the flour; allow the water to come over the flour.
3. Simmer for another 15 minutes. Pour off half of the water and stir in the flour and the remaining water until you get an even mixture.
4. Melt butter; pour it over the mixture.
5. Cover the pot and let it stand for a few minutes. With a wooden spoon, pick up portions of the mixture and with a fork, scrape crumbles off the spoon and pile them fluffily into a bowl (do not press down).
6. The zganci may be put in clear chicken or beef soup or served with pork crackling or browned buttered bread crumbs.
7. A traditional combination is buckwheat crumbles and sauerkraut.

water, salt, buckwheat flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897829 (may not work)