Crumbly buckwheat porridge with smoked sausage and tomatoes

Sort the buckwheat, rinse it, put it in a pot, add 1 cup of cold water and salt.

Bring to a boil over high heat, reduce the heat and simmer for 10 minutes on medium heat, then lower the heat to minimum and cook for another 5 minutes.

After that, remove the pot from the heat and let the porridge sit covered for another 15 minutes.

Cut the sausage into thin strips.

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

Peel the onion, wash it, slice it into half rings, and sauté in heated vegetable oil.

Add tomatoes and sausage to the onion in the pan, season with salt and pepper, and fry while stirring for another 4-5 minutes.

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

It can be served with spicy tomato sauce.