Lenten buckwheat soup

6 servings

45 minutes

Lenten buckwheat soup is a warming and nutritious dish of Russian cuisine rooted in ancient fasting traditions. Simple yet aromatic ingredients enhance the flavor of buckwheat, giving the soup softness and depth. Onion and carrot create a base with a light sweetness, celery adds subtle herbal notes, and pumpkin brings a delicate creamy texture. A special touch is the spicy green sauce with chili, cilantro, and garlic that enriches the dish with freshness and spice. This soup is perfect for a light lunch or dinner, especially in cool weather when you crave something warm and cozy. Thanks to its natural ingredients, it is easily digestible and nourishes the body with energy without heaviness. A great choice for those who appreciate simple yet profound flavors of Russian cuisine.

Energy value per serving

• Calories: 176.6
• Proteins: 4.4g
• Fats: 9.2g
• Carbohydrates: 21.4g

Ingredients

• Green buckwheat: 100 g
• Onion: 1 head
• Carrot: 1 pc
• Celery root: 250 g
• Pumpkin: 250 g
• Water: 1.5 l
• Coriander: 50 g
• Parsley: 50 g
• Garlic: 2 clove
• Green chili pepper: 1 pc
• Lemon juice: 15 ml
• Olive oil: 30 ml
• Vegetable oil: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Chop the onion and carrot into small cubes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

3. Peel the celery root and pumpkin, and cut into 1.5–2 cm cubes.

   Required ingredients:

   • Celery root: 250 g
   • Pumpkin: 250 g

4. Pour vegetable oil into the pot and sauté the onion and carrot, stirring, until the onion is translucent.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Onion: 1 head
   • Carrot: 1 piece

5. Add diced celery and fry for another 3 minutes.

   Required ingredients:

   • Celery root: 250 g

6. Fill with water, bring to a boil, and cook for 5 minutes.

   Required ingredients:

   • Water: 1.5 l

7. Add buckwheat, add pumpkin cubes, bring to a boil again, and cook for about 15 minutes until the buckwheat and vegetables are ready. Season with salt and pepper to taste.

   Required ingredients:

   • Green buckwheat: 100 g
   • Pumpkin: 250 g
   • Salt:  to taste
   • Ground black pepper:  to taste

8. For the green sauce, chop the green chili coarsely. Remove the seeds or leave them if you want to add heat.

   Required ingredients:

   • Green chili pepper: 1 piece

9. Put chili, cilantro, parsley, and garlic in a blender, add lemon juice and olive oil. Blend until a thick, smooth sauce forms. Add salt and pepper to taste.

   Required ingredients:

   • Green chili pepper: 1 piece
   • Coriander: 50 g
   • Parsley: 50 g
   • Garlic: 2 cloves
   • Lemon juice: 15 ml
   • Olive oil: 30 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

10. Serve the lean buckwheat soup with green sauce.