Delicious buckwheat and potato soup

Kitchen appliances and utensils:

• 5 liter pan with a lid;
• pan;
• thick sieve;
• cutting board;
• kitchen knife;
• culinary spatula;
• grater;
• kitchen scales;
• beaker.

Ingredients

Step cooking

1. Cook the beef broth (3 liters) in advance from the coarsely chopped washed meat with the addition of your favorite spices and seasonings. When cooking, remove the foam with a slotted spoon. Remove the pieces of beef from the pan, use for cooking other dishes. Strain the meat broth through a thick sieve. Cooking time of the broth - approximately 1.5-2 hours - is not included in the recipe description. Put the broth on the fire, bring to a boil.
   
2. Wash vegetables: 5 medium potato tubers, 1 large onion, 1 medium-sized carrot. Clean. Cut the potatoes into pieces of any size (as you like). It can be cubes, slices or plates. Pour the chopped potato tubers into a boiling broth, mix, cook over medium heat for 10 minutes.
   
3. Grate the carrots on a coarse grater. The method of grinding the root crop can be changed. For example, cut carrots into thin strips or in small cubes.
   
4. Chop onions into small cubes or strips. Any kind of onion is used.
   
5. Heat 40-50 ml of olive oil in a pan, which can be replaced with any vegetable oil. Pour onion pieces and grated carrots into the pan, mix. Cook the frying over low heat until the carrots are soft and the onions are transparent, periodically stirring the vegetable mixture with a culinary spatula (about 5-7 minutes).
   
6. Salt the contents of the pan to taste, add 1 pinch of ground black pepper and 0.5 teaspoon (without top) of sweet red paprika. Put 1 pinch of dried parsley. Mix well. At low heat, bring the vegetables to full readiness. Sort and wash 50-60 grams of buckwheat kernel. It is better to take cereals in factory packaging, it does not contain impurities, it does not need to be sorted. Pour cereal into boiling soup. Shuffle. For a special rich taste, washed and dried buckwheat is lightly fried, stirring all the time, in a dry, very heated pan (2-4 minutes, until a smell appears).
   
7. Add vegetable frying to the pan, mix again. Lid tightly, cook over low heat for another 10-15 minutes until buckwheat and potatoes are ready. In the dish, you can add bay leaf, garlic, allspice peas, various spices, seasonings (not specified in the recipe). When the soup is ready, try it on salt and pepper, if necessary add the desired ingredient. Cover the pan with a lid, leave it on the cooker turned off for 10-15 minutes, letting it brew first.
   
8. When serving in plates, sprinkle the dish with chopped (pre-washed) dill herbs.
   

For fasting days or a fasting table, the recipe with the replacement of beef broth with drinking water in the same amount is suitable. This will turn meat soup into a lean first course.

Video recipe

See how a young housewife skillfully copes with cooking buckwheat soup on beef broth. Repeating all its actions, you can easily prepare a delicious first course.