How to cook a summer vegetable soup with buckwheat

How to cook a summer vegetable soup with buckwheat

Buckwheat contains many vitamins and the minerals necessary for our organism. If you love buckwheat cereal, try to diversify the diet in this plan and to weld a summer vegetable soup with buckwheat.

It is required to you

  • - 250 g of ground beef;
  • - 80 g of Unground buckwheat buckwheat;
  • - 80 g of cabbage Pak-choy;
  • - 80 g of young carrots;
  • - 80 g of young turnip;
  • - 80 g of a squash or zucchini;
  • - 2 pieces of green onions;
  • - 2-3 garlic gloves;
  • - 1 tomato;
  • - 2 tablespoons of vegetable oil;
  • - salt;
  • - black sprinkling pepper;
  • - fennel (for giving);
  • - sour cream (at will).


1. Pour into a pan about 2 liters of water and put on fire. While it begins to boil, wash out buckwheat. As soon as water begins to boil, at once add the washed-out buckwheat there.

2. While buckwheat cooks, roll from quenelle forcemeat. As you do them, shower quenelles in a pan with buckwheat. It is possible to use any forcemeat which you will find houses, it not essentially.

3. All vegetables need to be washed up, cleaned and cut. At cabbage a pack ice-choy it is possible to cut off green tips and to use only white scapes. Cut a beet tops of vegetable as cabbage. Too cut shanks and fry them together with onions. Cut carrots randomly.

4. Put the cut vegetables in soup for 5 minutes. Cut onions and together with scapes from beet and onions with a tomato roast on vegetable oil until oil doesn't gain orange color from tomato juice.

5. As soon as put subfrying in soup, it will be possible to serve it at once. When giving on a table soup can be decorated, having strewed with fresh garlic, green onions and fennel.

Author: «MirrorInfo» Dream Team