Soup with buckwheat and pickled cucumbers
Description
Perfect for lunch. This recipe for buckwheat soup with pickled cucumbers allows you to serve a finished dish in just 2 hours of cooking. If you prefer meatless soups, you can remove the meat from the broth and save it for another dish. For extra flavor, add warm pickle brine to the soup during cooking. The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the pork in cold water. Cut it into small pieces. Add to a pot of water and cook until done.
- 2
Step 2
Sort through the buckwheat groats. Remove any stems and dark grains, rinse in a bowl of water, and drain through a colander. Peel, wash, and chop the potatoes.
- 3
Step 3
Peel the onion and slice it into half-rings.
- 4
Step 4
Peel the carrots, wash them in cold water, and grate them.
- 5
Step 5
Now make the sauté. Heat a frying pan with vegetable oil. Add the onion and carrots, fry for 5-7 minutes, stirring constantly. The onion should turn golden.
- 6
Step 6
Take pickled cucumbers, cut them into cubes. You can also grate them on a grater. Leave in cold water for 15–20 minutes.
- 7
Step 7
Now we cook the broth with meat and add the ingredients one after another. We only slightly open the lid to add new ingredients. Add buckwheat. Cook for 5 minutes. Add black pepper and bay leaf. Add potatoes. Cook for 15 minutes. Add onion, carrots, and cucumbers. Stir. Bring to a boil for 5 minutes. Turn off the heat, let the soup sit for 20 minutes.