Vegetable soup with buckwheat can be prepared both in a lean version and with meatballs, in any case it will turn out delicious. It's easy to cook. I am sure that you will like this soup, and besides, it is prepared quickly and easily.
Purpose: For lunch
Main Ingredient: Vegetables / Cereals / Buckwheat
- Carrots - 1-2 Pieces
- Celery stalk - 2 Pieces
- Onions - 1-2 Pieces
- Potatoes - 2 Pieces
- Bulgarian pepper - 0.5 pieces
- Tomato - 1 Piece
- Buckwheat groats - 0.5 cups
- Salt - 1 Teaspoon (or to taste)
- Bay leaf - 1 piece
- Minced meat - 150-200 grams (optional)
- Vegetable oil - 2 tbsp. spoons
- Water - 2.5 Liters
How to cook "Vegetable Buckwheat Soup"
Prepare your ingredients.
To prepare vegetable broth, put celery stalks, carrots, onions in a saucepan, cover with water, cook for about 30 minutes after boiling.
While the vegetable broth is cooking, sort out the buckwheat, rinse it.
To give the soup a brighter taste, roast the buckwheat in a dry frying pan.
Cut the onion and tomato into small cubes.
Cut the carrots and bell peppers into small cubes.
Sauté chopped vegetables in vegetable oil.
Strain the prepared vegetable broth through a sieve.
Add the diced potatoes to the vegetable stock.
If you are making a non-lean soup, then make meatballs.
As soon as the potatoes boil, put the buckwheat in a saucepan.
After about 5 minutes after laying the buckwheat, add the meatballs.
Cook until potatoes are tender.
When the potatoes are ready, put the vegetable frying in a saucepan, salt to taste, add the bay leaf, bring to a boil. Let the soup sit for about 10-15 minutes.
Serve herb soup. It's tasty, flavorful, easy to digest, and satisfying enough. Enjoy your meal!