Buckwheat rinse until clear water. Garlic peel, chop with a knife.

Onions and carrots to clean. Onion, tomato, bell pepper cut into cubes.

Carrots grate on a grater.

The arrow of celery cut into polukruzhochkami or cubes.

Cauliflower (mine is frozen) is not coarsely chop.

In the cauldron in vegetable oil fry the onion, carrot, bell pepper, garlic, celery, cauliflower 5min. Add the tomato and simmer for another 5 minutes. Boil water in the kettle. Pour buckwheat in the cauldron to the vegetables, simmer stirring constantly for 1-2 minutes. Add boiling water (I always add water to the eyes. About 2 fingers above the buckwheat with the vegetables), salt and ground black pepper to taste. Reduce the heat, cover with a lid. Cook for 20-25min. Chop the spinach, green onions and dill. Add them to the buckwheat for a couple of minutes until tender, stir.

P. S. You can chop vegetables randomly. I cut smaller, because my son is a big kid. He categorically not eat vegetables! But this buckwheat he "eats" plates, despite their abundance.