Buckwheat Soup
6 servings
180 minutes
Buckwheat groats are great in soups, and this buckwheat soup is an example of that. You need to cook it slowly - the recipe requires meat on the bone, and this means at least two hours of cooking the broth. An important nuance: buckwheat for soup should be selected with special care. Let it be a whole strong grain of a beautiful color and without dust, then the soup will be just as elegant and neat. Like all cereal soups, it is good to serve it with a lot of fresh juicy greens - any that you like best .
1
Pour cold water over the meat, bring to a boil and remove the foam from the surface. Lower the heat, add onion, carrot, bay leaf, and allspice, and cook for 2 hours.
- Bone-in meat: 700 g
- Onion: 2 heads
- Carrot: 2 pieces
- Bay leaf: 1 piece
- Allspice berries (whole): 5 piece
2
After 2 hours, strain the broth, cut the meat into medium cubes, removing the bone.
3
Bring the strained broth to a boil, add diced potatoes and cook for 10 minutes.
- Potato: 500 g
4
Roast the buckwheat in a dry pan for 2 minutes, then add it to the soup and cook for another 10 minutes.
- Buckwheat groats: 200 g
5
Chop the onion and carrot into small cubes. In vegetable oil, first fry the onion until soft, then add the carrot and fry, stirring for another 3-4 minutes. Add the sauté to the soup, also toss in the chopped meat and cook until the buckwheat and potatoes are done.
- Onion: 2 heads
- Carrot: 2 pieces
- Vegetable oil: 50 ml
- Bone-in meat: 700 g
6
Season the ready soup with salt and pepper to taste and serve with fresh herbs.
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
