Black bean soup with buckwheat
4 servings
30 minutes
Black bean soup with buckwheat is a fragrant and nutritious dish of Russian cuisine that combines the rich flavor of legumes and the tender texture of buckwheat. Its origins trace back to the traditions of Russian village cooking, where simple and accessible ingredients were transformed into hearty and healthy meals. Black beans add depth to the soup's flavor, while buckwheat makes it filling and nutritious. A light hint of garlic, sweetness from carrots and corn, along with the spiciness of chili peppers create a harmonious blend of tastes. Lemon juice adds a refreshing tanginess, while herbs provide freshness. This soup is perfect for cold days; it warms you up wonderfully and gives a feeling of fullness while remaining light and healthy.
1
In a thick-bottomed pot, heat oil over medium heat. Add 100 grams of finely chopped onion and 60 grams of pepper, and sauté for 5 minutes.
- Onion: 100 g
- Red chili pepper: 60 g
- Olive oil: 1 tablespoon
2
Add finely chopped garlic, buckwheat, chili pepper, and sauté for another 3 minutes. Pour in the broth, add cooked beans (or a can of rinsed canned beans), 250 grams of grated carrots, corn, and bay leaf. Add 2 cups of water, spices, and salt. Cover with a lid, bring to a boil, and cook until the buckwheat is done (about 20 minutes).
- Garlic: 3 cloves
- Buckwheat groats: 0.3 glass
- Chili powder: 1 teaspoon
- Vegetable broth: 2 glasss
- Black beans: 330 g
- Carrot: 250 g
- Frozen corn kernels: 220 g
- Bay leaf: 1 piece
- Salt: to taste
- Cayenne pepper: to taste
3
In the last 3-5 minutes of cooking, add leafy vegetables (if using). Adjust the taste with lemon or lime juice.
- Fresh herbs: to taste
- Lemon juice: 2 tablespoons
