Buckwheat Soup with Veal Recipe
There should be food for men for the holiday. My men love this soup very much.
Servings Prep Time
6 10minutes
Cook Time
120minutes
Servings Prep Time
6 10minutes
Cook Time
120minutes
Ingredients
Instructions
  1. 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.
  3. Sort the buckwheat and fry in a dry frying pan until an intense smell appears.
  4. Peel onion, carrot, celery and cut into cubes.
  5. Fry in vegetable oil for 7-10 minutes until soft.
  6. Remove the meat from the broth and cut into pieces.
  7. Strain the broth, bring to a boil, add buckwheat.
  8. Add the fried vegetables.
  9. Peel the potatoes, cut into cubes and add to the broth.
  10. Cook the soup for about 30 minutes over low heat.
  11. 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.
  13. Serve to the table.
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