Buckwheat porridge with apples

Sort, wash, and roast buckwheat in a dry pan.

Pour the grains into a heatproof container, add 2.5 cups of water, bring to a boil, and cook on low heat until the grains absorb the water.

Then place the porridge in a preheated oven and cook for another 15-20 minutes.

Wash the apples, peel them, remove the core with seeds, and slice them thinly.

Sprinkle prepared apples with sugar and cinnamon, place them in a pan with melted butter, and fry while stirring until golden-brown.

Mix the cooked porridge with apples and serve in portion plates. You can serve sour cream or thick yogurt separately.