Autumn Vegetable Soup with Buckwheat Omelet Recipe
Autumn is the time to harvest vegetables! Currently, I’m trying to cook more dishes using them. And this soup is one of such dishes! It goes especially well with buckwheat pancakes.
Servings Prep Time
2 5minutes
Cook Time
45minutes
Servings Prep Time
2 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. First, prepare the beef broth. Add onions and carrots, at the end of cooking, the broth should be salted to taste.
  2. Boil the buckwheat until tender, adding salt. Grind the finished buckwheat in a blender, adding milk.
  3. Add the eggs and whisk to make an omelet mass.
  4. Fry the omelets. And cut them into strips.
  5. Also cut carrots and leeks into strips.
  6. Lightly fry the leeks and carrots in a small amount of oil. Then add the sliced zucchini and cook for another 1 minute. Add a little salt and pepper. Add the chopped buckwheat omelet here and warm it up.
  7. Put the vegetables with buckwheat omelet in a plate and pour hot meat broth. Bon appetit and have a delicious autumn lunch!!!
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