LENTEN

Lenten Buckwheat Soup

Soups | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Lenten Buckwheat Soup

Ingredients

Buckwheat Groats - 5 oz
Onion - 1 head
Carrot - 1 piece
Celery salt - 10 oz
Pumpkin - 10 oz
Water - 0 qt
Cilantro - 0 oz
Parsley - 0 oz
Garlic - 2 cloves
Ground ancho chili pepper - 1 piece
Meyer Lemon Juice - 0 fl oz
Olive Oil - 0 fl oz
Vegetable Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Dice the onion and carrot into small cubes.

Step 3

Peel and cube the celery root and pumpkin into 1.5–2 cm pieces.

Step 4

Pour vegetable oil into a pot and sauté the onion and carrot, stirring, until the onion is translucent.

Step 5

Add the celery cubes and sauté for another 3 minutes.

Step 6

Pour in the water, bring to a boil, and cook for 5 minutes.

Step 7

Add the buckwheat and pumpkin cubes, bring back to a boil, and cook for about 15 minutes, until the buckwheat and vegetables are tender. Season with salt and pepper to taste.

Step 8

For the green sauce, roughly chop the green chili. Remove the seeds or leave them in if you want to add heat.

Step 9

Place the chili, cilantro, parsley, and garlic into a blender, add lemon juice and olive oil. Blend until smooth and thick. Add salt and pepper to taste.