Sweet buckwheat porridge with orange and apple

Sort the buckwheat, rinse it, pour in 2.5 cups of boiling water and cook on low heat until the grains absorb all the water.

Then transfer the porridge to a clay pot and cook it in a preheated oven.

Wash the orange, pour boiling water over it, cool it in cold water, and cut off the peel.

Divide the pulp into segments and remove the membranes.

Finely chop the orange peel.

Wash the apple, remove the core, and grate it on a coarse grater.

Mix the cooked porridge with butter, add sugar to taste, add grated apple, orange slices, and orange zest, and stir.