Buckwheat soup with sausage
4 servings
30 minutes
Buckwheat soup with sausage is a hearty and comforting dish from Yugoslav cuisine. It combines the simplicity of rustic style with rich flavors. Buckwheat, known for its nutritional properties, gives the soup a soft texture and nutty notes, while boiled-smoked sausage adds spiciness and depth of flavor. Lightly frying carrots and onions in oil enhances the aroma, and melted cheese adds creaminess and tenderness. Fresh herbs finish off the dish by refreshing and highlighting its rich taste. This soup warms wonderfully on cool days, is perfect for family dinners, and is easy to prepare. A delicious legacy of Yugoslav cuisine that delights with its simplicity and coziness.
1
Put water with buckwheat on the fire, bring to a boil, add salt, and reduce the heat.
- Water: 2 l
- Buckwheat groats: 150 g
- Salt: to taste
2
Cut the sausage into thin strips. Fry the onion and carrot in butter. Add the sausage and sauté to the pot where the buckwheat has already cooked.
- Cooked smoked sausage: 200 g
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 50 ml
3
Grate the cheese on a fine grater and add it to the soup. Mix well and add herbs.
- Processed cheese: 1 piece
- Green: to taste