Pea and buckwheat soup
Description
The soup is simple and quick to prepare. The combination of legumes and grains is very popular in Middle Eastern cuisine, and if we apply it to our realities, we can get tasty, hearty, and calorie-rich, yet simple dishes—soups, side dishes, salads, and appetizers. In my opinion, peas and buckwheat go perfectly together in soups. Try it yourself—you won't regret it. Just use split peas, which don't need pre-soaking and long cooking. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make the soup. You will need a 2-liter pot. It's best to use split peas, as they cook faster and don't need to be soaked beforehand. Peel and wash the onion, garlic, carrot, and potatoes.
- 2
Step 2
Rinse the peas several times, cover with clean water, and cook for about 20 minutes.
- 3
Step 3
Meanwhile, cut the potatoes and carrots into small pieces.
- 4
Step 4
Transfer the vegetables to a saucepan, immediately add the rinsed buckwheat. Cook the soup for about 15 minutes.
- 5
Step 5
Add bay leaf and crushed garlic to the soup, cook for 5 minutes, season with salt and pepper during cooking, and add your favorite vegetable seasoning.
- 6
Step 6
Chop the fresh herbs with a knife, add them to the soup, bring to a boil, then immediately turn off the heat. Let the soup steep, covered, for about 10 minutes before serving.
- 7
Step 7
Serve the ready pea and buckwheat soup in portions and call your family to the lunch table. Simple, hearty, and very delicious.