Buckwheat Soup With Beef - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-08-25 05:24

Delicious and hearty buckwheat soup with beef broth is a great hot dish for a family lunch.

Ingredients

Beef - 350 g

Buckwheat - 3 tbsp.

Potatoes - 1 pc. (large)

Carrots - 1 pc.

Onions - 1 pc.

Salt to taste

Ground black pepper - to taste

Vegetable oil - 1 tablespoon

Parsley - 5 g

Water - 1.5 l

• 51 kcal
• 50 minutes
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

I think every family has their own favorite recipe for buckwheat soup. I very often cook such a soup in water, without meat, but if there is a good piece of meat and time, then I cook buckwheat soup with beef.

You can cook beef in broth in advance, then it will take about 20 minutes to prepare the soup itself, quite enough time to quickly feed the family with a hot dish at lunch.

We will prepare all the products according to the list. Beef can be taken on the bone, and the pulp - at will and according to the wallet.

Put the beef in a saucepan, fill it with 1.5 liters of water, you can add bay leaves and allspice. We cook beef over medium heat for 20-25 minutes, removing the foam that appears on the surface of the broth, so that the broth is transparent. Be sure to salt the meat in the middle of cooking. To make the meat cook faster, you can cut it into small pieces.

Peel and dice the potatoes.

When the beef has boiled for 20 minutes, add the potatoes to the pot.

We will sort the buckwheat and rinse it under running water.

Add buckwheat to the pot and cook the soup for another 15 minutes or until the potatoes are fully cooked.

While the soup is cooking, we'll make the vegetable dressing for the soup. To do this, cut the onions into quarter-rings, cut the carrots into strips.

Pour vegetable oil into the pan and fry the vegetables, stirring occasionally, for 7-8 minutes.

We check the readiness of the potatoes by cutting a piece with a knife. If the potatoes are ready, add the dressing and cook the soup for another 5 minutes, taste the ready-made soup with salt and, if necessary, add salt.

Turn off the heat and add the chopped parsley to the soup. Let the soup sit for 10 minutes before serving.

We lay out the pieces of beef on portioned plates and pour our buckwheat soup.

Buckwheat soup with beef turns out to be hearty and very tasty.

Enjoy your meal!