Buckwheat soup is a dietary dish quite appropriate both for breakfast, and for lunch. The main component of buckwheat soup is buckwheat without which its preparation simply doesn't make sense. He prepares very simply and quickly, and, above all – it turns out tasty.
It is required to you
- Meat – 600 grams;
- Buckwheat – 300 grams;
- Potatoes – 7 pieces;
- Carrots – 3 pieces;
- Onions – 2 pieces;
- Garlic – 2 cloves;
- Bay leaf
- dried root of a celery
- salt
- pepper – to taste.
Instruction
1. Carefully wash out meat, cut on small cubes, put in water and you cook until ready.
2. Wash up potatoes, clean from a peel and cut on small cubes.
3. Properly touch buckwheat, wash out and calcinate in a dry frying pan.
4. Cut onions and carrots in small cubes, then fry in vegetable oil till golden color.
5. After meat is ready, add potatoes to broth and you cook within 5-7 minutes.
6. Later add buckwheat and you cook within 10-12 minutes.
7. Add the fried vegetables, bay leaf, pepper, a root of a dried celery, the crushed garlic, fresh or dried greens.
8. Remove soup from fire and leave a baking plate a cover to infuse within 30-40 minutes.