Buckwheat with fried onion and fresh cucumber
This dish can be served hot or as a salad dressed with lean sour cream and sprinkled with finely chopped green onions.
Ingredients
Servings 4 servings- 200 g buckwheat
- 400 ml drinking water
- vegetable oil - 2 tbsp.
- 1 lettuce fresh cucumber
- 1 st. l. vegetable oil
- onion - 1 large onion
- lean sour cream for serving
- salt, freshly ground black pepper
- green onion for serving
Cooking
Step 1
Prepare buckwheat porridge according to the main recipe. Wash the cucumber, peel and cut into thin strips.
Step 2
Peel the onion, cut into half rings. Heat vegetable oil in a frying pan, fry the onion in it until golden brown, 3 minutes.
Step 3
Add fried onion and cucumber to buckwheat porridge, mix. Salt and pepper.