Buckwheat Soup with Beans
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
I used canned white beans in tomato sauce, which added aroma to the soup.
Ingredients
- Chicken Broth - 2 qt
- Buckwheat Groats - 2.1 oz
- Onion - 1 piece
- Vegetable Oil - 2 tablespoons
- Carrot - 1 piece
- Garlic - 2 heads
- Canned Baby Beets - 7.1 oz
- Salt - to taste
- Marjoram - to taste
- Passata Tomato Sauce - 3 tablespoons
Step by Step guide
Step 1
Bring the broth to a boil, add the rinsed buckwheat groats and cook until semi-soft, about 12 minutes.
Step 2
Meanwhile, chop the onion and sauté it in a pan with the grated carrot, adding 1 tablespoon of tomato paste at the end.
Step 3
Add the contents of the pan to the broth and cook for another 10 minutes.
Step 4
Then add the pressed garlic, marjoram, salt, 2 tablespoons of paste, and beans to the nearly finished soup. After a couple of minutes, the soup is ready.
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