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Print Recipe
Buckwheat Soup with Veal Recipe
For the holiday should be food for men. My men love this soup very much.
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Wash out the meat and pour 2 liters of cold water.
    Wash out the meat and pour 2 liters of cold water.
  2. Bring to a boil, remove foam, reduce heat, add Bay leaf, pepper and salt. Cook until the meat is cooked 1-1,5 hours.
    Bring to a boil, remove foam, reduce heat, add Bay leaf, pepper and salt. Cook until the meat is cooked 1-1,5 hours.
  3. Buckwheat to sort out and fry on a dry pan until the appearance of an intense smell.
    Buckwheat to sort out and fry on a dry pan until the appearance of an intense smell.
  4. Onions, carrots, celery peel and cut into cubes.
    Onions, carrots, celery peel and cut into cubes.
  5. Fry in vegetable oil for 7-10 minutes until soft.
    Fry in vegetable oil for 7-10 minutes until soft.
  6. Remove meat from broth and cut into pieces.
    Remove meat from broth and cut into pieces.
  7. Strain broth, bring to a boil, add buckwheat.
    Strain broth, bring to a boil, add buckwheat.
  8. Add roasted vegetables.
    Add roasted vegetables.
  9. Potatoes peel, cut into cubes and add to the broth.
    Potatoes peel, cut into cubes and add to the broth.
  10. Boil the soup about 30 minutes on a small fire.
    Boil the soup about 30 minutes on a small fire.
  11. Wash the greenery, garlic peel and chop.
    Wash the greenery, garlic peel and chop.
  12. Put the soup chopped garlic and greenery, cover and let stand 15 minutes.
    Put the soup chopped garlic and greenery, cover and let stand 15 minutes.
  13. Serve to the table.
    Serve to the table.

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