Thick Buckwheat Soup with Pork Recipe
Thick soup with pork, buckwheat and vegetables.
Servings Prep Time
3 10minutes
Cook Time
60minutes
Servings Prep Time
3 10minutes
Cook Time
60minutes
Ingredients
Marinade sauce for pork
For soup
Instructions
  1. The pork neck was cut into pieces about 1.5 cm thick . Pour soy sauce, balsamic (you can take lemon juice), sunflower oil, pepper, mix, close the lid and put it in the refrigerator. The meat was marinated for 4 hours. It is possible and less time.
  2. Chop the onion, carrot and bell pepper arbitrarily.
  3. Take a pot with a thick bottom. Pour the oil and preheat the pan. Spread the onion, fry until golden brown.
  4. Then we send the carrots and fry the onions and carrots almost to readiness.
  5. Lay out the pieces of meat from the marinade. The meat can be fried.
  6. Add the bell pepper, stir, cook for 5 minutes.
  7. Lay out the potatoes. I cut the potatoes into cubes. Cook for another 5 minutes.
  8. Pour in 1 liter of water, bring to a boil and add buckwheat. Cook until the potatoes and buckwheat are ready.
  9. Add half a cup of green peas, finely chopped chili pepper, removing the seeds, and ground black pepper. Cook for another 5 minutes. Pour in the marinade and sprinkle with salt to taste.
  10. Add finely chopped parsley and cook the soup for another 3-5 minutes.
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