Creamy Buckwheat Soup Recipe
If you have a ready-made broth, then the soup is prepared in just 20 minutes. Creamy, delicious, nutritious! The very case when you need supplements. You can serve dinner.
Servings
4
Cook Time
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. Grate the young squash on a coarse grater.
  2. Carrots too.
  3. Finely chop the onion. Put the carrots and onions in a saucepan with a thick bottom along with the butter.
  4. Fry a little.
  5. Finely chop the garlic.
  6. Pour together with the zucchini into a saucepan.
  7. Fry, stirring, together.
  8. Separate small pieces from the broccoli or take frozen.
  9. Both peas and cabbage can be protected from freezing.
  10. Put them in a frying pan.
  11. Pour buckwheat into a dry frying pan.
  12. Fry in a frying pan.
  13. Pour over the vegetables.
  14. We use processed cheese from a box or just a briquette. From 100 to 200 g is a matter of taste.
  15. And such spices.
  16. Put it in a saucepan.
  17. The following two options: use plain water or broth. I have broth on chicken breasts with seasonings.
  18. Pour the liquid into the soup pot. At first 0.5-0.8 liters, then you can dilute to taste.
  19. Stir the cheese, put it on a moderate heat, cover.
  20. After 15 minutes after boiling, the soup is ready.
  21. Pour into portions. The soup is very tasty.
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