Here's a simple and delicious recipe for buckwheat soup:
Ingredients:
- Buckwheat: 1 cup (toasted or raw)
- Vegetable or chicken broth: 6 cups
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Carrots: 2, diced
- Celery: 2 stalks, diced
- Potato: 1 medium, diced (optional)
- Bay leaf: 1
- Thyme: 1 teaspoon (dried) or a few sprigs (fresh)
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
- Fresh parsley or dill: for garnish
Instructions:
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Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
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Add broth and potatoes: Pour in the broth and add the diced potato (if using), bay leaf, thyme, salt, and pepper. Bring to a boil.
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Add buckwheat: Once boiling, add the buckwheat. Reduce the heat and let the soup simmer for about 15-20 minutes, or until the buckwheat is tender.
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Finish and serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley or dill before serving.
Enjoy your nutritious buckwheat soup!
