Buckwheat porridge with beets and raisins

Wash the beetroot, boil it, cool it down, peel it, and cut it into small cubes.

Soak the raisins in hot water.

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

Pour the buckwheat into a pot, add 2.5 cups of boiling water, and cook on low heat until the water is fully absorbed by the grains.

Wrap the pot with porridge in a thick towel and place it in a warm place for 15 minutes.

Mix the cooked porridge with butter, add beetroot, raisins, and sugar, and stir well.

Sour cream can be served separately.