Buckwheat soup
3 servings
75 minutes
Buckwheat soup is a simple yet incredibly hearty and nutritious recipe that comes from the depths of European cuisine. Its roots lie in the traditions of rural farming when accessible and healthy ingredients were used. Buckwheat gives the soup a rich nutty flavor, while the combination with tender beef and aromatic vegetables creates a harmonious and balanced dish. This soup is perfect for cozy family lunches, warming with its aroma and richness of taste. The flavor becomes especially deep due to sautéing the vegetables and adding garlic, making the soup rich and warming. Garnished with fresh herbs, it gains lightness and freshness. It is best served with a slice of rustic bread to fully enjoy the traditional taste of home cooking.
1
Wash the meat, place it in a pot, add water, and cook for one hour on low heat.
- Bone-in beef: 300 g
2
Remove the meat from the broth, separate it from the bone, and put it back.
3
Grate the carrot on a coarse grater, finely chop the onion and cherry tomatoes, and sauté them in vegetable oil over medium heat.
- Carrot: 1.2 piece
- Onion: 1.2 head
- Cherry tomatoes: 5 piece
- Vegetable oil: 1 tablespoon
4
Add diced potatoes and buckwheat to the prepared broth and cook for 10 minutes.
- Potato: 2 pieces
- Buckwheat groats: 3 tablespoons
5
Then add the fried vegetables, finely chopped garlic, and cook for another five minutes.
- Garlic: 2 cloves
6
The soup is ready. Don't forget to garnish with greens.
