Buckwheat porridge with sweet pepper, tomatoes and celery

Sort and rinse the buckwheat, pour in 3.5 cups of water, bring to a boil over high heat, then reduce to low and cook for 10 minutes.

Transfer the porridge to a clay pot and place it in a preheated oven for 15-20 minutes.

Wash the sweet pepper, remove the stems with seeds, and cut into strips.

Peel, wash, and slice the onion into half rings.

Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off and cut into small cubes.

Clean, wash, and cut the celery root into thin strips.

Peel, wash, and grate the carrot on a coarse grater.

Place onion, sweet pepper, carrot, and celery in a pan with heated vegetable oil, sauté for 4-5 minutes, add tomatoes and cook for another 2 minutes.

Season the vegetable mix with salt and pepper.

Mix the cooked porridge with butter and combine it with fried vegetables.