This dish can be served hot or as a salad dressed with lean sour cream and sprinkled with finely chopped green onions.
Prepare buckwheat porridge according to the main recipe. Wash the cucumber, peel and cut into thin strips.
Peel the onion, cut into half rings. Heat vegetable oil in a frying pan, fry the onion in it until golden brown, 3 minutes.
Add fried onion and cucumber to buckwheat porridge, mix. Salt and pepper.