This hearty Ukrainian Buckwheat Soup combines soup bones, mixed vegetables, and roasted buckwheat for a healthy, wholesome, and delicious soup.
Other grandma’s soups with love is this sorrel soup and turkey meatball soup.
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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 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 flavor this buckwheat 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 for another level of flavour.
What Is Buckwheat?
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 or any buckwheat recipe 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.
Even better, it has even more depth of flavor with the use of soup bones.
How to Make Buckwheat Soup
In a large stock pot, add enough cold water to cover the soup bones or chicken carcass 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 with a slice of crusty bread or Ukrainian garlic bread.
More Recipes to Try
You can also browse through my entire collection of healthy soup recipes!
Buckwheat Soup
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 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.
Notes
- Store: Refrigerate in a pot for up to 5 days.
- Freeze: In an airtight container for up to 3 months.
- Do not buy raw (light colour) buckwheat, it has to be toasted.
I’m a little confused. When you say soup bones. Are you referring to just bones that you already cooked and have frozen? Or meat with bones still on them?
Raw bones with meat or not.