Soups

Buckwheat lean soup


Ingredients for making lean buckwheat soup

  1. Buckwheat groats 1 cup
  2. Large potato 1 piece
  3. Tomato 1 piece
  4. Small beets 1 piece
  5. Onion 1 piece
  6. 2 carrots
  7. Garlic 3 cloves
  8. Parsley to taste
  9. Vegetable oil for frying
  10. Water 1.5-2 liters
  11. Ground black pepper to taste
  12. Salt to taste
  • Main ingredients: Potato, Carrot, Buckwheat
  • Serving 4 servings
  • World Cuisine

Inventory:

Knife, Cutting board, Colander, Stove, Saucepan, Tablespoon, Kitchen spatula, Frying pan, Kitchen towel, Plates, Ladle

Making lean buckwheat soup:

Step 1: prepare the vegetables.

First, we need to prepare all the vegetables for cooking the soup. To do this, wash the potatoes under running water and with a special knife for peeling vegetables or ordinary, remove the peel. Then, on a cutting board, cut the vegetable into small blocks of a width of up to 1 centimeter and a length of about 3 centimeters or an average cube of about 2 centimeters. Shredded root vegetables are transferred to a plate. After that, we wash the beets under running water and cut the peel with a knife. We put it on a cutting board and cut it in the same way as potatoes. Put the chopped beets in a separate plate. Then, with a sharp knife, remove the husks from the onion and garlic, rinse under cold running water and spread on a cutting board. We chop the garlic cloves very finely, and cut the onion into an average cube about 1 centimeter. After we shift these two vegetables in one plate. Next, we wash the carrots under running water and peel. Then we cut it lengthwise into 4 parts on a cutting board and cut it into pieces with an indent of up to 1 centimeter, or use a grater with large holes and grate it into chips. After you chopped carrots, put it in a separate plate. And proceed to chopping the last ingredient - tomato. We wash it under running water and wipe it with a kitchen towel. Then cut into medium pieces of arbitrary shape, if desired, you can remove the peel and put it in a clean container.

Step 2: saute the buckwheat.

Buckwheat is poured onto a flat surface, sorted out from foreign inclusions and damaged grains. Then we remove it in a deep plate and fill it with running water, washing it in such a way from dust and remaining litter. As soon as the water after washing is clean enough, pour the buckwheat and liquid into a colander and leave it for several minutes so that most of the moisture in the glass and the grains are dried. Next, turn on the temperature of the stove to a small level, put the pan on the burner and throw buckwheat from the colander. With constant stirring with a kitchen spatula, fry the buckwheat until it dissolves its unique flavor. Make sure that the grains are not burnt.

Step 3: fry the vegetables.

We put the pan on the burner and turn on the temperature of the stove to an average level. Pour in vegetable oil and wait for it to warm up. Then spread the chopped onion with garlic and fry for 3 to 4 minutesstirring occasionally with a kitchen spatula. After that, put the beets, carrots, potatoes and tomatoes in a pan. Fry everything together for about 2 minutes, while not forgetting to mix.

Step 4: prepare the lean soup.

Now it’s the turn of fried buckwheat, put it in a pan and mix it thoroughly with vegetables. After that, fill the contents with clean water. The amount of which can be adjusted, depending on the desired consistency of the future soup. Next, bring the liquid to a boil and then slightly reduce the temperature of the plate. Cook soup until vegetables are fully cooked 20 - 25 minutes. You can navigate the potatoes, if it is boiled, then all the other vegetables, too.

Step 5: add the greens.

We wash the parsley under running water, shake it off the liquid and put it on a cutting board. With a sharp knife, finely chop the greens and add to the finished soup. We also season it with ground black pepper and add salt to taste. We mix our first dish and, having covered with a lid, leave for 5-7 minutes to insist.

Step 6: serve buckwheat lean soup.

With the passage of time you need to open the lid of the pan and ladle pour the fragrant lean soup on plates. We decorate with fresh herbs, and as an addition we serve slices of sliced ​​lean bread with lean mayonnaise, for children you can make an exception and serve sour cream. The hot appetizing first course for the whole family is ready. Enjoy your meal!

Recipe Tips:

- - For those who do not like tomatoes in soups, this red vegetable can be omitted, as well as beets.

- - To give the soup more spiciness, you can add a little cinnamon and cloves to taste to it.

- - Instead of parsley, you can use other herbs, such as dill, spring onions or watercress, as well as their mixture.

- - Buckwheat can be heated in the microwave.