Print Recipe
 Buckwheat Soup with Veal Recipe
There should be food for men for the holiday. My men love this soup very much.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Rinse the meat and pour 2 liters of cold water.
    Rinse the meat and pour 2 liters of cold water.
  2. Bring to a boil, remove the foam, reduce the heat, add bay leaf, pepper and salt. Cook until the meat is ready 1-1.5 hours.
    Bring to a boil, remove the foam, reduce the heat, add bay leaf, pepper and salt. Cook until the meat is ready 1-1.5 hours.
  3. Sort the buckwheat and fry in a dry frying pan until an intense smell appears.
    Sort the buckwheat and fry in a dry frying pan until an intense smell appears.
  4. Peel onion, carrot, celery and cut into cubes.
    Peel onion, carrot, celery 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 the meat from the broth and cut into pieces.
    Remove the meat from the broth and cut into pieces.
  7. Strain the broth, bring to a boil, add buckwheat.
    Strain the broth, bring to a boil, add buckwheat.
  8. Add the fried vegetables.
    Add the fried vegetables.
  9. Peel the potatoes, cut into cubes and add to the broth.
    Peel the potatoes, cut into cubes and add to the broth.
  10. Cook the soup for about 30 minutes over low heat.
    Cook the soup for about 30 minutes over low heat.
  11. Wash the greens, peel the garlic and finely chop.
    Wash the greens, peel the garlic and finely chop.
  12. Put the chopped garlic and herbs in the soup, cover and let stand for 15 minutes.
    Put the chopped garlic and herbs in the soup, cover and let stand for 15 minutes.
  13. Serve to the table.
    Serve to the table.
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