Buckwheat contains a lot of vitamins and minerals necessary for our body. If you like buckwheat porridge, try to diversify your diet in this regard and cook summer vegetable soup with buckwheat.
It is necessary
- - 250 g ground beef;
- - 80 g of "Yadritsa" buckwheat;
- - 80 g of Pak-choy cabbage;
- - 80 g of young carrots;
- - 80 g of young turnip;
- - 80 g zucchini or zucchini;
- - 2 pcs. green onions;
- - 2-3 cloves of garlic;
- - 1 tomato;
- - 2 tbsp. tablespoons of vegetable oil;
- - salt;
- - ground black pepper;
- - dill (for serving);
- - sour cream (optional).
Instructions
Step 1
Pour about 2 liters of water into a saucepan and put on fire. While it boils, rinse the buckwheat. As soon as the water boils, immediately add the washed buckwheat there.
Step 2
While the buckwheat is cooking, roll the minced meatballs. As you make them, toss the meatballs into the buckwheat pot. You can use any minced meat that you find at home, it doesn't matter.
Step 3
All vegetables must be washed, peeled and chopped. For pak choy cabbage, you can cut off the green ends and use only white stalks. Cut the beet tops like a cabbage. Cut the cuttings and fry them together with the onions. Chop the carrots at random.
Step 4
Put chopped vegetables in the soup for 5 minutes. Chop the onion and, along with the beet stalks and onions with tomato, fry in vegetable oil until the oil turns orange from the tomato juice.
Step 5
As soon as you add the stir-fry to the soup, you can serve it straight away. When serving, the soup can be garnished by sprinkling with fresh garlic, chives and dill.
