Soup with buckwheat and cabbage
Description
The soup is easy and quick to prepare. I suggest you a simple recipe for buckwheat and cabbage soup with photos. The most important thing during cooking is not to overcook the soup. The cauliflower should remain slightly crunchy—that's when it tastes much better.
Instructions
- 1
Step 1
Use previously prepared meat or chicken broth. If there is no broth, prepare it. Put the cut and washed piece of meat or poultry into a pot and cook until done.
- 2
Step 2
Add the diced potatoes to the soup. Cook for 7-10 minutes. Prepare the remaining vegetables.
- 3
Step 3
Finely chop the onion, peel, wash, and grate the carrot. Sauté the onion and carrot in a pan until the onion turns golden. Add to the broth.
- 4
Step 4
Rinse the cauliflower thoroughly. Break it into florets. Add the cauliflower pieces to the broth.
- 5
Step 5
Slice the tomatoes into strips and add them to the broth. Cook for 5-7 minutes.