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Due to some similarities between two kinds of porridges it was often called Teterya. They boiled millet until it is cooked, then poured some of the buckwheat dough and when it begins to boil, they added rye and wheat ‘galushky’ or dumplings. Removing from heat they often added just squeezed garlic. Instead of buckwheat dough they could put buckwheat meddling and instead of dumplings they could add potatoes.

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