In a cauldron in vegetable oil, fry onions, carrots, bell peppers, garlic, celery, cauliflower for 5 minutes. Add the tomato and simmer for another 5 minutes.
Boil water in a kettle.
Pour the buckwheat into the cauldron with the vegetables, simmer, stirring constantly, for 1-2 minutes. Add boiling water (I always add water to the eye. About 2 fingers more than buckwheat porridge with vegetables), as well as salt and ground black pepper to taste. Turn down the heat, cover with a lid. Cook for 20-25 minutes. Chop the spinach, green onion and dill. Add them to the buckwheat porridge a couple of minutes before cooking, mix.