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Buckwheat Soup with Veal Recipe

Name: Buckwheat Soup with Veal Recipe
Prep time: 10 min
Cook time: 120 min
Yield: 6
Ingredients: 600 gram Meat ((veal)); 1.5 glass Buckwheat groats; 1 piece Potato; 0.5 pieces Celery root; 1 piece Carrot; 1 piece Onion; 1 piece Bay leaf; 1 teaspoon Allspice ((peas)); 2 cloves Garlic; Greenery ((fresh)); Vegetable oil ((for frying)); Salt ((to taste))

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

Servings 6

Prep Time 10 minutes

Cook Time 120 minutes

Ingredients

600 gram Meat (veal)
1.5 glass Buckwheat groats
1 piece Potato
0.5 pieces Celery root
1 piece Carrot
1 piece Onion
1 piece Bay leaf
1 teaspoon Allspice (peas)
2 cloves Garlic
Greenery (fresh)
Vegetable oil (for frying)
Salt (to taste)

Instructions

Rinse the meat and pour 2 liters of cold water.
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.
Sort the buckwheat and fry in a dry frying pan until an intense smell appears.
Peel onion, carrot, celery and cut into cubes.
Fry in vegetable oil for 7-10 minutes until soft.
Remove the meat from the broth and cut into pieces.
Strain the broth, bring to a boil, add buckwheat.
Add the fried vegetables.
Peel the potatoes, cut into cubes and add to the broth.
Cook the soup for about 30 minutes over low heat.
Wash the greens, peel the garlic and finely chop.
Put the chopped garlic and herbs in the soup, cover and let stand for 15 minutes.
Serve to the table.

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