Buckwheat porridge with cucumber and fried onions

4 servings

30 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 458.9
• Proteins: 10.2g
• Fats: 17.7g
• Carbohydrates: 69.4g

Ingredients

• Buckwheat groats: 1.5 glass
• Onion: 2 head
• Cucumbers: 2 pc
• Butter: 75 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Sort and rinse the buckwheat, pour in 3 cups of water, and bring to a boil on high heat with a lid.

   Required ingredients:

   • Buckwheat groats: 1.5 glass

2. Then reduce the heat, add salt, and cook for another 5-7 minutes.

   Required ingredients:

   • Salt:  to taste

3. Transfer the porridge to a clay pot, place it in a preheated oven, and cook until ready.

4. Peel the onion, wash it, cut into thin half-rings and fry in melted butter.

   Required ingredients:

   • Onion: 2 heads
   • Butter: 75 g

5. Wash the cucumbers and grate them on a coarse grater.

   Required ingredients:

   • Cucumbers: 2 pieces

6. Add fried onions and cucumbers to the porridge, season with pepper, and mix thoroughly.

   Required ingredients:

   • Onion: 2 heads
   • Cucumbers: 2 pieces
   • Ground black pepper:  to taste