Buckwheat Soup with Seaweed Recipe
I often cook seaweed soups. Almost always use cabbage in canned food such as “Far Eastern salad”. Today I cooked cabbage soup, ready to eat in bags, laid out in small layers in the substrate. I had cabbage in olive oil. These soups are often prepared with buckwheat. It turns out a low-calorie, healthy and very tasty soup. It is useful for those who are on a diet or consume a minimum of fatty foods, for those who monitor their weight.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. We cook everything we need for soup. Today I took cabbage in portions, the substrate is ready for use. She sets the table. I will chop the plates (cut the stack into 4 pieces with a knife) so that there are fewer of them in the soup.
  2. I will use a frying pan with a thick bottom (a high saucepan), in which I will first fry the vegetables a little, and then continue to cook the soup. Pour olive oil 1 tbsp. l. The second spoonful of oil is left at the end of cooking soup. I warmed up the oil and put garlic cloves in it, which I previously crushed with a knife. (see photo)
  3. Fry the garlic in oil for a minute and remove. He gave the oil its flavor. Fry the finely chopped onion in oil. Gild it, and then lay out the carrots. Carrots can be grated. I prefer to cut into small cubes. The soup will look prettier. I don’t fry vegetables too much, I languish more.
  4. After 3-5 minutes, put the potatoes into the pan, cut into small cubes. A little tedious, and it will still take 3-5 minutes.
  5. Put the buckwheat groats to the vegetables. Stir and let it soak in oil and vegetable juice.
  6. Pour 1 liter of boiling water. Bring to a boil and cook until the buckwheat and vegetables are ready for 15 minutes. Salt.
  7. When we cook vegetables and buckwheat, we spread the sea cabbage. I have everything ready. Put the peppers: sweet and black peas. Bring to a boil, which is less than a minute, pour in a second spoonful of oil and remove from heat.
  8. Let it stand for a while under the lid and pour on plates. If desired, supplement the soup with low-fat sour cream or natural yogurt. Stir the sour cream into the soup and eat.
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