Buckwheat soup might be something you have never heard of and I feel like it is my duty to share with you. This is true Ukrainian soup I grew up with, still make to this day and that my Canadian born kids love (same story with my Ukrainian borscht)! Buckwheat gives soup such a nutty and distinct flavour, you gotta try! I promise you will love it!
To flavour the soup, traditionally fried onions, carrots and celery are used. Potatoes and buckwheat add healthy carbs and “fill” the soup. And fresh herbs like dill or parsley – another level of flavour.
You might have seen buckwheat in a bulk section of the store, which is raw and green in colour. What you really need to look for to make proper buckwheat soup is “kasha” aka roasted buckwheat. You can find it in European delis, health food stores and Amazon). It is crucial that you buy ROASTED buckwheat!
This buckwheat soup is so delicious, I have been making it all my life and am yet to remember the time I disposed of any leftovers. Never happens.
How to Make Buckwheat Soup
- In a large stock pot, add enough cold water to cover the bones along with bay leaves and peppercorns. Cover with lid half way and bring to a boil on medium heat. Reduce heat to low and cook for 1 hour, straining the foam occasionally (if any).
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, celery and carrots, saute for 5 minutes, stirring occasionally.
- Transfer to a pot along with potatoes, buckwheat, oregano, thyme, salt and pepper. Cover and bring to a boil on medium-high heat, then reduce heat to low and cook for 15 minutes.
- Add dill and serve hot hot with a slice of good bread.
Buckwheat Soup
Ukrainian Buckwheat Soup Recipe with soup bones, vegetables and roasted buckwheat. Healthy, wholesome and delicious soup that makes enough for leftovers.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Ingredients
- Soup bones
- Cold water
- 3 bay leaves
- 5 peppercorns
- 1 large onion, chopped
- 3 large celery stalks, chopped
- 3 large carrots, coarsely grated
- 1 tbsp avocado oil
- 4 medium medium potatoes
- 1 1/2 cups roasted buckwheat (kasha), rinsed & drained
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 2 tsp salt
- Ground black pepper, to taste
- 1/4 cup dill or parsley, finely chopped
Instructions
- In a large stock pot, add enough cold water to cover the bones along with bay leaves and peppercorns. Cover with lid half way and bring to a boil on medium heat. Reduce heat to low and cook for 1 hour, straining the foam occasionally (if any).
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, celery and carrots, saute for 5 minutes, stirring occasionally.
- Transfer to a pot along with potatoes, buckwheat, oregano, thyme, salt and pepper. Cover and bring to a boil on medium-high heat, then reduce heat to low and cook for 15 minutes.
- Add dill and serve hot hot with a slice of good bread.
Store: Refrigerate in a pot for up to 5 days or freeze in an airtight container for up to 3 months.
Notes
Do not buy raw (light colour) buckwheat, it has to be toasted.
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