Buckwheat soup with pork
2 servings
60 minutes
Buckwheat soup with pork is a comforting dish of Russian cuisine, warming with its rich flavor and aroma. The combination of tender pork, crumbly buckwheat, and vegetables creates a rich broth. Buckwheat adds a unique texture and nutty taste that harmonizes with spices and bay leaves. This dish has long been valued for its nutrition and simplicity of preparation, making it perfect for cozy family lunches. The soup is served hot, complemented by fresh bread or sour cream for a milder taste. Thanks to buckwheat, it is not only tasty but also healthy, providing the body with essential microelements and energy.
1
Wash the pork, cover it with cold water, and place the pot on the fire. Once the water starts boiling, drain it, wash the pork again in cold water, cover it with cold water again, place it on the fire and boil for 40 minutes.
- Pork belly: 200 g
2
We put the peeled and chopped potatoes in a pot. When it boils, we add the washed buckwheat.
- Potato: 2 pieces
- Buckwheat groats: 0.5 glass
3
Fry the finely chopped onion and carrot until the onion is golden.
- Onion: 1 head
- Carrot: 1 piece
4
Once the potatoes are ready, add the fried onions with carrots, bay leaf, pepper, and to taste add finely chopped garlic and spices.
- Bay leaf: to taste
- Black peppercorns: to taste
- Salt: to taste
- Spices: to taste
5
We boil for another 5 minutes.
