Buckwheat Soup

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Buckwheat performs excellently in soups, and this buckwheat soup is a perfect example. It should be prepared slowly — the recipe requires meaty bones, which means at least two hours of simmering for the broth. An important detail: the buckwheat for the soup needs to be selected with special care. It should be whole, sturdy grains of a beautiful color and free of dust, so that the soup turns out just as festive and neat. Like all grain soups, it is best served with a generous amount of fresh, juicy herbs — any kind you prefer.

Ingredients

Bone-in Beef - 24.7 oz
Buckwheat Groats - 7.1 oz
Potato - 17.6 oz
Carrot - 2 pieces
Onion - 2 heads
Bay leaf - 1 piece
Allspice berries - 5 pieces
Vegetable Oil - 1 fl oz
Herbs - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pour cold water over the meat, bring it to a boil, and skim off the foam from the surface. Lower the heat, add an onion, a carrot, a bay leaf, and allspice, and simmer for 2 hours.

Step 2

After 2 hours, strain the broth, then cut the meat into medium-sized cubes, removing the bone.

Step 3

Bring the strained broth to a boil, add diced potatoes, and cook for 10 minutes.

Step 4

In a dry skillet, toast the buckwheat for 2 minutes, then add it to the soup and cook for an additional 10 minutes.

Step 5

Finely dice the onion and carrot. In vegetable oil, sauté the onion until soft, then add the carrot and cook, stirring, for another 3–4 minutes. Add the sautéed mixture to the soup, along with the diced meat, and cook until the buckwheat and potatoes are tender.