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Buckwheat soup (lean) (serves 4)
4 servings
put finely chopped vegetables in a two-liter saucepan and cook until soft, salt a little, pour 100 g of buckwheat or millet, stir well. fry the second finely chopped onion on 1 tbsp. a spoonful of melted butter. when the onion is soft, pour it with a small amount of decoction, stir well. then pour into the soup. cover the pan with a lid and cook for 1 hour. you can season the soup with yolk, infusing it with a thin trickle.
put finely chopped vegetables in a two-liter saucepan and cook until soft, salt a little, pour 100 g of buckwheat or millet, stir well. fry the second finely chopped onion on 1 tbsp. a spoonful of melted butter. when the onion is soft, pour it with a small amount of decoction, stir well. then pour into the soup. cover the pan with a lid and cook for 1 hour. you can season the soup with yolk, infusing it with a thin trickle.
buckwheat - 100 g, or millet - 100 g, potatoes - 4 pcs., carrots - 1 pc., parsley root - 1 pc., parsley greens to taste, onions - 2 pcs., eggs - 1 pc., butter - 1 tbsp. spoon
