Buckwheat solyanka soup
Description
The recipe won't take much time. This recipe describes a lean version of rassolnik. However, if you prefer more filling and hearty soups, you can use strong beef or chicken broth instead of water, and also add pieces of meat. To find out when the soup is ready to serve.
Instructions
- 1
Step 1
Carefully sort the buckwheat groats, place them in a colander and rinse under running water. Then transfer to a saucepan and cover with a small amount of water.
- 2
Step 2
Peel and wash the potatoes. Cut them into strips or cubes, add to the pot with the buckwheat, and pour in the required amount of water. Place the pot on the stove and cook until the potatoes and buckwheat are done.
- 3
Step 3
Peel the onion and carrot. Wash them and dry. Cut the vegetables into pieces of any shape, cubes, or strips.
- 4
Step 4
Cut the pickled cucumbers into half-rings or julienne strips. You don't need to peel them. If you like spicy soups, you can use hot pickles.
- 5
Step 5
In a separate container, pour the cucumber brine, add the sliced cucumbers, onion, and carrots. Then simmer the vegetables until they become soft.
- 6
Step 6
After the buckwheat and potatoes are cooked, add the vegetables stewed in brine. Simmer the soup for another ten to fifteen minutes, stirring occasionally. At the end, add chopped fresh herbs.