Soup with meatballs and buckwheat porridge
Description
The soup is easy and quick to prepare. The indicated amount of ingredients is calculated for a 3-liter pot. Adjust the thickness to your preference—for example, add more or less grain and potatoes. Choose the amount of herbs according to your taste, the same applies to the meat mince. In this recipe, a pork and beef mince mixture is used.
Instructions
- 1
Step 1
1. Since this soup is not prepared on meat broth, we immediately need to cut the potatoes into cubes, cover them with water, and place over heat. Bring to a boil, skim off the foam, add salt, spices, and reduce the heat.
- 2
Step 2
2. Meanwhile, prepare the meat mixture: add salt, spices, and a little chopped onion to the meat (the onion will make the meatballs juicier and tastier).
- 3
Step 3
3. When the potatoes have cooked for 3 minutes after coming to a boil, add the meatballs. To do this, shape small meatballs using a teaspoon and drop them one by one into the boiling water.
- 4
Step 4
4. Next, add the washed buckwheat groats and bring to a boil over high heat. Then reduce the heat and simmer, while we prepare the sautéed vegetables.
- 5
Step 5
5. Sauté the onion and carrot in vegetable oil until golden brown, then immediately add them to the broth.
- 6
Step 6
6. At the very end, chop the greens (any kind you prefer) and add them to the soup.
- 7
Step 7
7. Cook until the buckwheat is done and set aside. Let the soup steep for at least 15 minutes, then it can be served.
- 8
Step 8
8. Despite the lightness of the broth, the soup turns out to be very filling and delicious. Instead of buckwheat, you can use any grain you prefer or pasta.