This nutritious soup can be prepared both in water and in any meat broth. Such a dish perfectly satisfies hunger and charges you with an excellent mood for the whole day. Any beans can be used, and they are perfect both fresh and canned. If you use regular beans, then pre-soak them in water for several hours.
Purpose: For lunch
Main Ingredient: Vegetables / Legumes / Beans / Cereals / Buckwheat
- Meat on the bone - 500 Grams (any, I have pork)
- Potatoes - 3-4 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Tomato - 1 Piece
- Garlic - 2-3 Cloves
- Beans - 0.5 Cups (I have white, but you can use any)
- Buckwheat groats - 0.5 cups
- Vegetable oil - 3 Tbsp. spoons
- Salt - To taste
- Fresh herbs - To taste (I have dill and parsley)
- Water - 2.5-3 Liters
How to cook "Soup with buckwheat and beans"
Prepare all ingredients.
Rinse the meat, cover with water and cook at low boil until tender. You can add peppercorns, bay leaves and any roots.
At the same time, separately, put the beans to cook. This will help us shorten the overall soup preparation time.
Cut the potatoes into cubes.
Dice the onion and grate the carrots. Place vegetables in a preheated skillet with oil.
Fry until soft and add the tomato slices. You can add 1-2 pinches of sugar and your favorite spices.
Cook everything together for a couple of minutes.
Rinse the buckwheat.
When the broth is ready, strain it, and separate the meat from the bones and cut into pieces.
Return the meat back to the pot, add the boiled beans, potatoes, buckwheat and vegetable fry. Adjust for salt and simmer soup over low heat until all ingredients are cooked through.
At the very end, add chopped garlic and any fresh herbs.
Let the cooked soup with buckwheat and beans brew, and then pour it into bowls and serve.
Enjoy your meal!