Buckwheat soup with prunes
6 servings
240 minutes
Buckwheat soup with prunes is a unique combination of simple yet rich ingredients from European cuisine. Its roots can be found in Slavic gastronomic traditions where buckwheat and dried fruits were often used to prepare hearty and aromatic dishes. Thick and warming with a hint of sweetness from prunes, it has an unmatched balance of flavors combining meat broth, tender vegetables, and the tartness of tomato paste. The nourishment of buckwheat, richness of beef, and fruity note of prunes make it an excellent choice for a cozy family lunch. With long cooking, the meat becomes tender and the broth gains a rich flavor. This soup works well as a standalone dish or as part of a traditional menu.
1
Wash the beef, pour water, and boil for 3-4 hours, adding pepper and bay leaf. Remove the meat from the broth and cut it into small pieces. Return the meat to the pot with the broth.
- Beef: 400 g
- Black peppercorns: 10 pieces
- Bay leaf: 2 pieces
2
Slice the onion into half rings and the carrot into rounds. Place in a pot with broth and boil for 20 minutes.
- Onion: 2 pieces
- Carrot: 2 pieces
3
Put tomato paste, sugar, and salt in the pot. Cook for 5 minutes.
- Tomato paste: 100 g
- Sugar: 2 tablespoons
- Salt: 0.7 teaspoon
4
Add buckwheat and chopped prunes. Cook for half an hour.
- Buckwheat groats: 0.5 glass
- Pitted prunes: 150 g
