Slice the lard with the skin. Fry in that saucepan where you will cook porridge to the state of cracklings. Pull out the greaves themselves.
Let the fat cool, then add to its sour cream and mix.
Pour flour with cold water. It is necessary to fill it with cold so that there would not be a lump. Leave to swell for 10 minutes.
Pour the swollen porridge into a pan with fat and put on fire, salt to taste. Cook constantly stirring for 10-15 minutes. All fat should be absorbed.
Remove the cooked porridge from the heat and let stand for 10 minutes. Serve with greaves and greens to taste.