Buckwheat Soup

5 from 1 reviews

Ukrainian Buckwheat Soup Recipe with soup bones, vegetables and roasted buckwheat. Healthy, wholesome and delicious soup that makes enough for leftovers.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x


  • 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


  1. 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).
  2. 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.
  3. 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.
  4. 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.


Do not buy raw (light colour) buckwheat, it has to be toasted.

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