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Buckwheat soup with meatballs
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Buckwheat soup with meatballs

30 min4 serv.20 февр. 2026 г.

Description

The soup is simple and quick to prepare. Once you've added the meatballs to the soup, cook for no more than 7–10 minutes—this is enough time for the meatballs to cook through while keeping the buckwheat from becoming mushy. Just before turning off the heat, remove the whole onion from the soup, press a couple of garlic cloves through a garlic press, add salt and a bay leaf, then turn off the heat and let the soup sit for 10–15 minutes. Serve the buckwheat soup with meatballs garnished with chopped dill and green onions; sour cream goes excellently with it as well. Serve with fresh herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the buckwheat and pour water over it, add a whole onion and place over medium heat.

  2. 2

    Step 2

    Step 2

    Grate the carrot and add it to the pot.

  3. 3

    Step 3

    Step 3

    Cut the pepper into pieces and add to the pot. The soup should simmer gently.

  4. 4

    Step 4

    Step 4

    Chop the tomatoes slightly and add them to the pot.

  5. 5

    Step 5

    Step 5

    Add the minced onion, sweet paprika, egg, salt, and pepper to the ground meat, mix well, and shape into meatballs. Place them into the pot.

  6. 6

    Step 6

    Step 6

    The soup is ready in seven minutes.