Buckwheat soup
Recipe Ingredients
- 17.5-24.5 oz meat (beef, mutton, chicken)
- 7 oz buckwheat corn
- 5-6 medium potatoes
- 2 carrots
- 1 onion
- 1-2 garlic cloves
- bay leaf
- celery head (dried)
- salt
- pepper
Preparation
The amount of ingredients is for a 1 gallon sauce pan.
Cut the meat into small pieces. Add water and boil for 1-1.5 hours.
Mince the onion.
Grate the carrot on a small grater.
Cut the potato into cubes or strips.
Slightly anneal the buckwheat in a dry frying pan.
Sauté the onion and carrot in vegetable oil.
Add potatoes into the broth and add salt.
After the broth boils, add buckwheat and boil for 10 minutes.
Then add onion and carrots. Boil until ready.
Then add the bay leaf, pepper, celery head, garlic squeezed through a garlic press. Let the soup sit under the lid for 15-20 minutes. Serve the soup in plates and add minced greens (fennel, parsley, etc.).
Bon appétit!
Print Version
14.05.2008
