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Print Recipe
Buckwheat Soup with Seaweed Recipe
I often cook seaweed soups. Almost always use cabbage in canned food such as "far Eastern Salad". Today I made cabbage soup ready to eat in packages, put in a substrate layers of small. I had cabbage in olive oil. These soups are often cooked with buckwheat. It turns out low-calorie, healthy and very tasty soup. Useful for those who are on a diet or eat a minimum of fatty foods, those who monitor their weight.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. We cook everything we need for the soup. Today I took the cabbage in batches, the substrate is ready for use. She plates. I will grind the plates (cut the pile with a knife into 4 parts) so that they are smaller in the soup.
    We cook everything we need for the soup. Today I took the cabbage in batches, the substrate is ready for use. She plates. I will grind the plates (cut the pile with a knife into 4 parts) so that they are smaller in the soup.
  2. I will use a pan with a thick bottom (high saucepan) in which I will first fry the vegetables a little and then continue to cook the soup. Poured olive oil 1 St l. the Second spoon of oil left at the end of cooking soup. Warmed the oil and put it in garlic cloves which I first crushed with a knife. (see photo)
    I will use a pan with a thick bottom (high saucepan) in which I will first fry the vegetables a little and then continue to cook the soup. Poured olive oil 1 St l. the Second spoon of oil left at the end of cooking soup. Warmed the oil and put it in garlic cloves which I first crushed with a knife. (see photo)
  3. Fry the garlic in the oil for a minute and removed. He gave his scent to the oil. Sent in oil onions finely chopped. Gilded it and then put the carrots. Carrots can be grated. I prefer finely diced. The soup will look more beautiful. I do not fry vegetables too much, I languish more.
    Fry the garlic in the oil for a minute and removed. He gave his scent to the oil. Sent in oil onions finely chopped. Gilded it and then put the carrots. Carrots can be grated. I prefer finely diced. The soup will look more beautiful. I do not fry vegetables too much, I languish more.
  4. Through 3-5 minutes put in a pan of potatoes, cut small dice. A little tiresome, and it's still 3-5 minutes.
    Through 3-5 minutes put in a pan of potatoes, cut small dice. A little tiresome, and it's still 3-5 minutes.
  5. Put the buckwheat to the vegetables. Stir and let it soak in the oil and vegetable juice.
    Put the buckwheat to the vegetables. Stir and let it soak in the oil and vegetable juice.
  6. Pour boiling water 1 liter. Bring to a boil and cook until cooked buckwheat and vegetables 15 minutes. Salt.
    Pour boiling water 1 liter. Bring to a boil and cook until cooked buckwheat and vegetables 15 minutes. Salt.
  7. When we cook vegetables and buckwheat, spread the sea cabbage. I already have it ready. Put the peppers: sweet and black peas. Bring to a boil, and it is less than a minute, pour a second spoonful of oil and remove from heat.
    When we cook vegetables and buckwheat, spread the sea cabbage. I already have it ready. Put the peppers: sweet and black peas. Bring to a boil, and it is less than a minute, pour a second spoonful of oil and remove from heat.
  8. Give a little stand under the lid and pour on plates. If desired, Supplement the soup with low-fat sour cream or natural yogurt. Stir the sour cream in the soup and eat.
    Give a little stand under the lid and pour on plates. If desired, Supplement the soup with low-fat sour cream or natural yogurt. Stir the sour cream in the soup and eat.

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