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Buckwheat soup with eggplants
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Buckwheat soup with eggplants

30 min4 serv.20 февр. 2026 г.

Description

A hearty first course. Buckwheat and eggplants go well together in flavor. You can add fried eggplants to the soup during cooking, or serve them separately when plating. For details, ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the vegetables. Wash and peel them. Rinse the buckwheat in cold water.

  2. 2

    Step 2

    Step 2

    Add the potato, cut into small cubes, and allspice to the broth. Simmer over medium heat for 10 minutes.

  3. 3

    Step 3

    Step 3

    Chop the onion finely and grate the carrot on a coarse grater. Heat oil in a skillet and sauté the vegetables until soft.

  4. 4

    Step 4

    Step 4

    Add the eggplants and tomatoes, cut into cubes, and cook for 2-3 minutes.

  5. 5

    Step 5

    Step 5

    Add buckwheat to the broth and cook for 10 minutes.

  6. 6

    Step 6

    Step 6

    Add the sauté to the broth, season with salt to taste, and bring to a boil. Add chopped parsley, cover with a lid, and remove from heat.

  7. 7

    Step 7

    Step 7

    The soup is ready. Serve hot.