- Wash, peel, and chop carrots and onions. Carrots can be grated or cut into small strips. Rinse the champignons, cut them into slices.
- Heat vegetable oil in a frying pan with high sides put onions and carrots, and fry until golden brown. At the end add mushrooms, salt, and pepper, mix.
- At this time, rinse the buckwheat and pour directly onto the mushrooms with vegetables. Smooth the surface and pour boiling water about a finger above the buckwheat level. Cover and simmer over low heat for 30-40 minutes until tender.