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-BY-STEP COOKING RECIPE
Make buckwheat porridge according to the main recipe. Wash the cucumber, peel and cut into thin strips.
Peel the onion, cut into half rings. Heat vegetable oil in a pan, fry onions on it until golden brown, 3 min.
Add the fried onions and cucumber to buckwheat porridge, mix. Salt and pepper.