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Print Recipe
Autumn Vegetable Soup with Buckwheat Omelet Recipe
Autumn- it's time to harvest vegetables! At this time, I try to cook more dishes using them. And this soup-one of such dishes! It is especially good with buckwheat pancakes.
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. First, cook beef broth. Add a onion and carrots, at the end of cooking broth should be salted to taste.
    First, cook beef broth. Add a onion and carrots, at the end of cooking broth should be salted to taste.
  2. Boil buckwheat grits until cooked, adding salt. Ready buckwheat grind in a blender, adding milk.
    Boil buckwheat grits until cooked, adding salt. Ready buckwheat grind in a blender, adding milk.
  3. Add eggs and whisk to mix the omelet mass.
    Add eggs and whisk to mix the omelet mass.
  4. Fry omelets. And cut them into strips.
    Fry omelets. And cut them into strips.
  5. Also cut into strips carrots and leeks.
    Also cut into strips carrots and leeks.
  6. On a small amount of oil lightly fry the leeks with the carrots. Then add the chopped zucchini and cook for another 1 minute. A little salt and season with pepper. Here add the chopped buckwheat scrambled eggs and warm up.
    On a small amount of oil lightly fry the leeks with the carrots. Then add the chopped zucchini and cook for another 1 minute. A little salt and season with pepper. Here add the chopped buckwheat scrambled eggs and warm up.
  7. Vegetables with buckwheat scrambled eggs put in the plate and pour hot meat broth. Enjoy your appetite and a delicious autumn lunch!!!
    Vegetables with buckwheat scrambled eggs put in the plate and pour hot meat broth. Enjoy your appetite and a delicious autumn lunch!!!

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