Though often neglected in Czech cuisine, buckwheat is very tasty and even healthy, among others it decreases cholesterol levels and is gluten-free. It can be used in a wide variety of dishes, being for example basic ingredient of kontrabáš, typical dish from the Wallachian region. Why not trying it at home? To prepare it, you will need 200 g of buckwheat, not in whole grains. Rinse and let at least 30 minutes stay in water. Stir fry onion with 200 g cubes of smoked meat, 5 cloves of garlic cut in pieces and add one spoon of dried mushrooms (soak them in water first). Boil 1 kg of potatoes, mash them, add buckwheat and the fried mixture, season with marjoram and salt and put in oven, set at 200°C. Bake until pink and serve with sour cabbage. If you want a simple and healthy dinner, try buckwheat pancakes. Boil buckwheat (150 g) for 1 minute in about 400 ml water and let covered for 20 minutes, then drain the remaining water. In the meantime, cut onion in fine pieces and press 4 cloves of garlic. Mix with 200 g of sour cabbage, add one egg, marjoram, thicken with bread crumbles and season with salt and pepper. Make pancakes, wrap them in bread crumbles and fry on oil – and the buckwheat delicacy is ready!