Buckwheat soup in a multicooker
Description
Hearty and aromatic soup. Since school days, I remember the buckwheat soups we were fed at kindergarten—of indeterminate color, with chunks of boiled onion floating on the surface and an overwhelming smell of buckwheat groats that completely masked the taste and aroma of other ingredients. The soup made according to this recipe, however, is a completely different story. How to make buckwheat soup in a multicooker? It's not difficult at all—just follow this simple instruction: 1. Peel the onion and carrot, then finely chop (you may grate the carrot if you prefer). 2. Lightly grease the bottom of the multicooker bowl with a small amount of vegetable or butter, then add the chopped vegetables. Turn on the "Baking" or "Sauté" mode and cook for 5 minutes, stirring occasionally. After this time, add the chopped bell pepper and continue cooking until almost all the liquid has evaporated. 3. Add the pre-rinsed buckwheat to the bowl, mix well, and cook for another 5 minutes with the lid closed. 4. Add diced potatoes, salt, mix, add a bay leaf, then pour in water (preferably boiling water for faster cooking) or vegetable broth. Close the lid and cook in the "Soup" or "Stewing" mode for about 50 minutes. 5. Ten minutes before the end of cooking, add ground pepper and herbs—fresh in summer, dried in winter. Before serving, stir in garlic pressed through a garlic press or finely chopped. As you can see, this soup turns out to be very diet-friendly—perfect for those who are fasting or watching their figure. Good luck! Ladle into bowls and serve.