Buckwheat porridge with cucumber and fried onions

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

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

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

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

Wash the cucumbers and grate them on a coarse grater.

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