Buckwheat soup with egg on broth
Description
The soup is simple and quick to prepare. There are countless recipes for delicious and varied soups. Today, I'd like to share an easy yet hearty and tasty soup with buckwheat and egg. This dish requires minimal effort and can be made in no time, yet turns out quite nutritious, even though it's meatless. If desired, you can cook this soup in water—it will still be delicious and interesting in its own way. Serve it with a spoonful of sour cream and generously sprinkle with fresh chopped herbs. Be sure to try it—you'll definitely enjoy it. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. I will be making the soup using ready-made beef broth, but you can use chicken, vegetable, or any other broth of your choice.
- 2
Step 2
Place the broth on the stove, and in the meantime, prepare the vegetables. Peel the potatoes and cut them into small cubes.
- 3
Step 3
When the broth comes to a boil, add the sliced potatoes and rinsed buckwheat. After it boils again, reduce the heat and cook for about 15 minutes.
- 4
Step 4
Sauté diced onion and carrot in vegetable oil.
- 5
Step 5
Add the tomato cut into cubes. Optionally, you can remove the skin from the tomato beforehand. Also add the garlic cut into small cubes and spices to taste, so they can better release their aroma.
- 6
Step 6
Fry everything together for 1-2 minutes.
- 7
Step 7
Add the sauté to the pot. At this stage, you can adjust the soup's saltiness.
- 8
Step 8
Beat one or two eggs with a fork.
- 9
Step 9
When the potatoes and buckwheat are cooked, slowly pour the egg into the pot, stirring it with a spoon or fork to form lacy egg strands.
- 10
Step 10
Cover the pot with a lid, remove from the heat, and let it steep for a while. The buckwheat soup in broth with egg is ready. Ladle the soup into bowls, sprinkle with fresh herbs, and serve.