Buckwheat Soup

36

• Time for preparing

  Contents

  • • 0.0.1 1h 45min
    • 0.0.2 Medium dish
    • 0.0.3 59kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 45min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  59kcal

• Rating
  

  5 out of 5

• Recipe

Healthy, tasty and hearty beef soup cooked at home broth with vegetables and with an interesting ingredient – buckwheat, calcined over high heat. Buckwheat soup can also be cooked with lamb or bird.

Let’s get started!

Ingredients

0/9 ingredients

• 500-700 g of meat
• 200 g buckwheat
• 500 g of potatoes
• 200 g carrots
• 150 g onion
• 1–2 cloves of garlic
• 3-4 bay leaves
• salt and pepper
• vegetable oil

5 из 5 2 1ч 45мин1ч 45мин 59

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Steps

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1. Wash beef, cut into small pieces, shift into four-liter pan, pour cold water, lightly salt and put on fire. As it boils, remove the foam with a slotted spoon, reduce the fire and cook until cooked for about one hour.
2. Buckwheat groats, stirring, calcine in a dry pan over high heat.
3. Separately, fry the onion, chopped in a small pan in another pan. dice, add to it the carrots, grated on a medium grater, fry together for three minutes.
4. Add the diced potatoes to the broth or in small cubes. A little salt.
5. As the broth boils, add the calcined buckwheat, cook 10 minutes.
6. Stewed onions with carrots add the bouillon. Cook about 15 minutes on moderate heat.
7. Five minutes before the end of cooking add bay leaf, ground pepper, minced garlic cloves. Give the soup ready infuse the liner for 15 minutes.
8. Pour soup into plates, serve with herbs.

Keywords:

• beef
• buckwheat
• First
• soup