Buckwheat Soup
This hearty Ukrainian Buckwheat Soup combines soup bones, mixed vegetables, and roasted buckwheat for a healthy, wholesome, and delicious soup.
Servings: 12 servings
Calories: 150kcal
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.
Nutrition
Serving: 1.5cups | Calories: 150kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 412mg | Fiber: 4g | Sugar: 2g