Buckwheat soup Recipe

Peel the onions, carrots and potatoes and put them in cold water. Wash the buckwheat several times until the water runs clear. Heat a wide thick-bottomed pan well, put the washed buckwheat in it and fry it with a swirl for 3-5 minutes. First, the washing water will evaporate, and when the grains are lightly darkened and the buckwheat has a light flavor, remove the pan from the heat or transfer the hot buckwheat to another dish.

Pour water into a saucepan, bring to a boil and season with salt. Wash the parsley and dill, save the branches and set aside. Finely chop the coarse stems and put them in a pot of boiling water. Cut the potatoes into cubes and add the chopped stalks of parsley and fennel to the pot. Once the water has boiled again, reduce the heat to medium and simmer under the lid for 10-15 minutes.

Finely chop the onion and fry in a pan with the heated oil for 5 minutes until translucent. Peel the carrots on a coarse grater and swirl fry with the onions for 5 minutes. Add the fried buckwheat and boiling water to the pan, season with salt, pepper and stir. Bring the vegetables with the buckwheat to a boil, set to a minimum heat, cover with the lid of the pan and cook for 5 minutes. Then turn off the heat and let it simmer under the lid for 5 minutes so that the grains are well saturated with the vegetable juices, they become soft and almost ready.

Transfer the vegetable mass with buckwheat to a pot with potatoes and herbs, stir, bring to a boil and remove from heat. Sprinkle with finely chopped parsley and fennel leaves and bring to a serve.