Vegetable pickle with buckwheat

7

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 43.78kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  43.78kcal

• Rating

• Recipe

Thick, fragrant A vegetarian pickle that is easy to cook at home. BUT The following ingredients will help us make it:

Let’s get started!

Ingredients

0/16 ingredients

• 3 pickled cucumbers
• 3 potatoes
• 1 onion
• 1 carrot
• Turnip-60 gr.
• Buckwheat groats-3 tbsp
• Parsnip root-30 gr.
• 2 onions
• Leek white part-1 pc.
• Butter-50 gr.
• Sour cream 1/2 tbsp.
• Salt to taste
• Greens, a few twigs
• Bay leaf – 1 pc.
• Peas – 6 pcs.
• Broth or water-2 l.

1 ч1 ч 43.78

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Peel potatoes and turnips and cut into cubes.
2. Pour the vegetables with water and put to boil for 20 minutes.
3. Chop onions into small cubes.
4. Leek cut into rings.
5. Before cutting leek it must be thoroughly washed under a stream of water from the ground, which is usually stuffed between the stems.
6. Parsnip grate.
7. Fry onions in vegetable oil with parsnip. Before softness.
8. Sort buckwheat and fry in a dry pan until darkening. This must be done to enhance the aroma of cereals.
9. Pour the cereal into the soup, cook for 5 minutes.
10. Put onion frying to potatoes with turnip, boil 10 minutes on low heat.
11. Cut and let the cucumbers in a glass of water for 10-15 minutes.
12. Add the cucumbers along with the liquid to the pan.
13. Put bay leaf crushed by the flat side of the knife pepper and simmer for about 15 minutes.
14. Serve soup with sour cream.

Keywords:

• vegetarian
• Pickle
• soup