Pickle Soup with Buckwheat

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickle Soup with Buckwheat

Ingredients

Salad Potatoes - 4 pieces
Chicken Broth - 2 qt
Onion - 1 head
Pickles - 4 pieces
Carrot - 1 piece
Butter - 1 tablespoon
Buckwheat Groats - 2 tablespoons
Parsley - ½ piece
Bay leaf - to taste
Green peppercorns - 3 pieces
Salt - to taste
Sour Cream - 4 tablespoons
Herbs - to taste

Step by Step guide

Step 1

Wash, dry, and slice the carrot and parsley root into thin rounds. Peel and slice the onion into thin half-rings. Melt the butter in a skillet and sauté the carrot, parsley, and onion until soft.

Step 2

Wash, peel, and cut the potatoes into wedges. Peel the pickles, cut them lengthwise, remove the seeds, and julienne. Boil them in a small amount of water for 5 minutes, then drain the water.

Step 3

Pour the prepared broth into a pot, place it over medium heat, and bring to a boil. Add the sautéed vegetables to the boiling broth and cook for 5 minutes.

Step 4

Then add the buckwheat to the pot and cook until done. After that, add the pickles and spices to the soup, pour in the pickle brine, and bring to a boil. Let it simmer for a couple of minutes, remove from heat, and let it steep.