Vegetable soup with buckwheat
Description
Vegetable soup with buckwheat can be prepared either in a vegetarian version or with meatballs; in any case, it turns out delicious. It's easy to cook. I'm sure you'll enjoy this soup, especially since it's quick and simple to prepare. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To prepare vegetable broth, place celery stalks, carrots, and onion in a saucepan, cover with water, and simmer for about 30 minutes after boiling.
- 3
Step 3
While the vegetable broth is cooking, sort through the buckwheat and rinse it.
- 4
Step 4
To give the soup a more pronounced flavor, toast the buckwheat in a dry skillet.
- 5
Step 5
Dice the onion and tomato finely.
- 6
Step 6
Finely dice the carrots and bell pepper.
- 7
Step 7
Sauté the sliced vegetables in vegetable oil.
- 8
Step 8
Strain the prepared vegetable broth through a sieve.
- 9
Step 9
Add diced potatoes to the vegetable broth.
- 10
Step 10
If you are not cooking a lean soup, then prepare meatballs.
- 11
Step 11
As soon as the potatoes come to a boil, add the buckwheat to the pot.
- 12
Step 12
About 5 minutes after adding the buckwheat, add the meatballs.
- 13
Step 13
Cook until the potatoes are done.
- 14
Step 14
When the potatoes are ready, add the sautéed vegetables to the pot, season with salt to taste, add the bay leaf, and bring to a boil. Let the soup steep for about 10–15 minutes.
- 15
Step 15
Serve the soup with fresh herbs. It is tasty, aromatic, light for digestion, and quite filling.