Buckwheat soup is a dietary dish that is quite appropriate for both breakfast and lunch. The main component of buckwheat soup is buckwheat, without which its preparation simply does not make sense. It is prepared very simply and quickly, and most importantly, it turns out delicious.
It is necessary
-
- Meat - 600 grams;
- Buckwheat - 300 grams;
- Potatoes - 7 pieces;
- Carrots - 3 pieces;
- Onions - 2 pieces;
- Garlic - 2 cloves;
- Bay leaf
- dried celery root
- salt
- pepper to taste.
Instructions
Step 1
Rinse the meat thoroughly, cut into small cubes, put in water and cook until tender.
Step 2
Wash the potatoes, peel and cut into small cubes.
Step 3
Sort the buckwheat thoroughly, rinse and heat in a dry frying pan.
Step 4
Cut onions and carrots into small cubes, then fry in vegetable oil until golden brown.
Step 5
After the meat is ready, add the potatoes to the broth and cook for 5-7 minutes.
Step 6
Then add buckwheat and cook for 10-12 minutes.
Step 7
Add sauteed vegetables, bay leaves, peppers, dried celery root, minced garlic, and fresh or dried herbs.
Step 8
Remove the soup from heat and let it brew under the lid for 30-40 minutes.
