Buckwheat soup with beans
10 servings
30 minutes
Buckwheat soup with beans is a blend of simplicity and depth of flavor. This recipe is rooted in European culinary traditions where buckwheat and legumes play an important role due to their nutrition and richness. The aroma of chicken broth intertwines smoothly with spicy marjoram and tomato paste, creating a rich, warming taste. The sweetness of carrots and the mild sharpness of garlic highlight the harmony of ingredients, making the soup an ideal choice for both a casual lunch and a cozy dinner on a cool day. Its thick consistency and rich protein from beans make the dish hearty and healthy. This soup brings a sense of home warmth and comfort, uniting people around one table.
1
Boil the broth, add the washed buckwheat and cook until semi-ready for about 12 minutes.
- Chicken broth: 2 l
- Buckwheat groats: 60 g
2
Meanwhile, chop the onion and sauté it in a pan with grated carrot, adding 1 tablespoon of tomato paste at the end.
- Onion: 1 g
- Carrot: 1 piece
- Tomato paste: 3 tablespoons
3
Add the contents of the pan to the broth and cook for another 10 minutes.
- Tomato paste: 3 tablespoons
4
Add pressed garlic, marjoram, salt, 2 tablespoons of paste, and beans to the almost ready soup. The soup will be ready in a couple of minutes.
- Garlic: 2 heads
- Marjoram: to taste
- Salt: to taste
- Canned white beans: 200 g
