Vegetable soup with buckwheat
6 servings
40 minutes
Buckwheat vegetable soup is a simple yet heartwarming dish of Russian cuisine, infused with the coziness of home. Buckwheat, known for its nutritious properties, makes the soup hearty and healthy. Tender potatoes, sweet carrots, aromatic onions, and bell peppers create a harmony of flavors enriched with light dill greens. A light sautéing of vegetables adds special depth to the taste, while the proper addition of buckwheat makes the consistency rich. This dish is perfect for both everyday meals and dietary diets. It is enjoyed hot, savoring the tenderness of boiled vegetables and grains, warming even on the coldest days. The soup is easy to prepare and reminds one of the traditions of Russian cuisine that values naturalness and simplicity while creating true culinary masterpieces.
1
Peel the potatoes and cut them into cubes.
- Potato: 5 piece
2
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
3
Chop the onion.
- Onion: 1 piece
4
Cut the bell pepper into cubes.
- Bell pepper: 100 g
5
Fry carrots and onions in vegetable oil.
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: to taste
6
Boil potatoes in salted water. When the potatoes are half cooked, add the sauté.
- Potato: 5 piece
- Salt: to taste
7
Add bell pepper.
- Bell pepper: 100 g
8
Rinse the grains thoroughly several times in cold water.
- Buckwheat groats: 100 g
9
Add it to the soup and cook until fully done.
- Buckwheat groats: 100 g
10
Then add the chopped dill.
- Dill: to taste
