Buckwheat Soup
A healthy and nutritious dish that is loved by children and adults. The recipe is designed for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- meat 500-700 g
- buckwheat groats 200 g
- potato 500 g
- carrot 200 g
- onion 150 g
- garlic clove 1-2 clove
- bay leaf 3-4
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 14
Cut the meat into small pieces.
Step 2 of 14
Cover with water and cook for 1–1.5 hours.
Step 3 of 14
Finely chop the onion.
Step 4 of 14
Grate the carrot using a coarse grater.
Step 5 of 14
Cut the potato into sticks or cubes.
Step 6 of 14
Lightly toast the buckwheat in a dry pan.
Step 7 of 14
Sauté the onion in vegetable oil.
Step 8 of 14
Add the carrot to the onion and sauté.
Step 9 of 14
Add the potato to the broth and add salt.
Step 10 of 14
When the broth boils, stir in the buckwheat. Cook for 10 minutes.
Step 11 of 14
Add the sautéed vegetables. Cook until done.
Step 12 of 14
Add pepper and bay leaf.
Step 13 of 14
Add garlic pressed through a garlic press. Leave the soup under a lid to infuse for 15–20 minutes.
Step 14 of 14
Pour the finished dish into bowls, sprinkling with finely chopped herbs.