I am sharing with you a recipe for making creamy buckwheat soup. Delicious soup for a variety of first courses. Instead of potatoes, light vegetables. You can add green peas, Brussels sprouts, or broccoli.
Purpose: Lunch / Dinner / Inexpensive / Family Dinner / Best Home
Main Ingredient: Dairy Products / Cheese / Cereals / Buckwheat / Processed Cheese
Geography of cuisine: Russian cuisine
- Buckwheat groats - 70 Grams
- Meat broth - 1 Liter
- Zucchini - 300 Grams
- Carrots - 1 Piece
- Onion - 1 Piece
- Garlic - 1-2 Cloves
- Processed cheese - 150 grams
- Parsley - 1 Bunch
- Salt - To taste
- Ground black pepper - To taste
- Vegetable oil - 1 tbsp. the spoon
How to cook "Creamy buckwheat soup"
Wash vegetables and herbs. Peel carrots, onions and garlic. Rinse the groats in cool water.
Bring the broth to a boil, add buckwheat, simmer.
Grate carrots and zucchini on a coarse grater, chop onion and garlic.
Heat vegetable oil in a skillet. Fry the carrots and garlic until golden brown.
Add onion and zucchini and sauté until soft. Add to soup.
Add the processed cheese, mix thoroughly until smooth. Add chopped parsley. Season with salt and pepper to taste.
Enjoy your meal!