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Buckwheat with fried onions and fresh cucumber



This dish can be served hot or as a salad, pre-seasoned with lean sour cream and sprinkled with finely chopped green onions.

-200 g buckwheat
-400 ml of drinking water
-vegetable oil – 2 tbsp.
-1 salad fresh cucumber
-1 tbsp. l vegetable oil
-onions – 1 large onion
-lean sour cream and green onions for serving
-salt, freshly ground black pepper

Step 1

Make buckwheat porridge according to the main recipe. Wash the cucumber, peel and cut into thin strips.

Step 2

Peel the onion, cut into half rings. Heat vegetable oil in a pan, fry onions on it until golden brown, 3 min.

Step 3

Add the fried onions and cucumber to buckwheat porridge, mix. Salt and pepper.

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