The pan I used 2.5 L. In this case, it is better to take a wide and low than narrow and high. Mushrooms cut small, pour a small amount of water and put to boil. How to boil first the water is drained, fill it again 3-4 Cup water and cook on low heat for about 15 minutes. 2 cups mushroom broth poured separately, we need it to buckwheat. Reserve until the mushrooms in the pan.

Cucumber cut finely and add to the bowl with the mushrooms.

Buckwheat pre-fried in a dry pan on low heat for a few minutes, until the characteristic flavor. Then fall asleep buckwheat in the same pan, pour in the mushroom broth and put to boil on medium heat, pre-mixed with mushrooms and cucumber.

When the water is almost all boiled away and the buckwheat has raspalas I put everything on a non-stick pan (you can leave it in the pot, most importantly, in a timely manner to stir) and began the process of dozarivaniya. Thus poured a little brine, evaporated the liquid and tasted. Then pepper, pour finely cut greens, stir, turn off the fire and leave under cover for about five more minutes. You can bring to the table. Sorry that was not my pickled tomatoes. Would be very helpful! And this recipe I came up with, acquainted with the recipe of buckwheat and sauerkraut, served lunch to the pilgrims in the Trinity-Sergius Lavra. Angel for a meal :)