Kitchen appliances and utensils: a gas or electric hob, an electric kettle, a pan with a thick bottom or a cauldron of 3 l, a kitchen scale, a measuring cup, knife, cutting board, a tablespoon, a fork, a peeler, scissors for cutting a bird, two medium bowls size, small bowl, portioned plate for serving.
Ingredients
| Water | 2 l |
| Buckwheat | 1 stack |
| Stew | 1 can |
| Celery | 75 g |
| Carrot | 1 PC. |
| Potatoes | 1 PC. |
| Onion | 1 PC. |
| Vegetable oil | 2 tbsp. l |
| Salt | taste |
| Bay leaf | 1 PC. |
| Ground black pepper | taste |
| Dill | ½ beam |
| Parsley | ½ beam |
| Chives | ½ beam |
Step cooking
- Pre-peeled root, celery, cut into a small cube of 0.5 to 0.5 cm in size. In total, 75 g of root vegetable will be needed. Put it in a bowl.
- In the same way, prepare one medium-sized carrot. Transfer the chopped vegetable into a container with celery. Peel the onions, cut them in half and finely chop, as a passer. The bulb should be small. Send the chopped onion to the remaining vegetables in a bowl. The proportion of carrots and onions should be approximately the same.
- Peel the medium-sized potatoes, wash them, cut them into 1.5 cm x 1.5 cm cubes. Put them in a small bowl and set aside for now.
- In a pot with a thick bottom or a cauldron, sprinkle all chopped vegetables, except for potatoes. Add to them 2 tbsp. l refined vegetable oil. Fry them over medium heat for 3-4 minutes. Take one can of 300 g beef stew. Open, if the product contains a lot of fat, remove it with a spoon, and mash the remaining contents well with a fork. Too large pieces, cut with a knife or scissors to cut the bird.
- After this procedure, the meat will be evenly distributed during serving. Place the prepared stew in a pan with stewed vegetables. Stew the ingredients for 3-5 minutes. While stewing vegetables and stew, boil 2 liters of water.
- Wash 1 cup of buckwheat with cold water and add it to the pan with prepared ingredients.
- Add boiled potatoes to the boiling soup. Salt the soup to taste, remove the heat a little and cook it for another 20-25 minutes until the potatoes are ready. Once the potatoes are ready, add 1 bay leaf, salt and black pepper to the soup to taste. Finely chop the dill and parsley. You will need ½ bunch of each type of greenery. Add it to the soup, bring to a boil and remove the pan from the heat. Finely chop the green onion and serve when serving in each serving plate. Depending on preferences, ½ to 1 large bunch of green feather should be ground.
Video recipe
For a more detailed acquaintance with the process of making buckwheat soup with stew, you are invited to a short video. You will see how an experienced culinary specialist easily, in one breath, prepares this wonderful and healthy dish.
Dear housewives and all lovers of cooking at home, if you have already tried to cook this wonderful soup according to the proposed recipe, share your experience and knowledge.Write whether the recipe described was useful to you? Did you like the dish by taste? What would you change in the ingredients? What kind of meat would you recommend stewing when cooking buckwheat soup? Have you used extra spices other than those suggested in the recipe? Your feedback and comments will be very helpful.
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