Buckwheat in Soup- How To Cook It

How to cook BuckWheat In Soup? This Buckwheat, Beef, And Vegetables Soup recipe is a warm dish that tastes best in the fall and winter seasons. Above all, it is a dish full of nutritional value, recommended for any age in the family.

I assure you that this soup will be the favorite one for your children and adults in the family.
Furthermore, you will enjoy a warm meal and get the necessary nutritional values ​​against seasonal viruses.

The buckwheat is a grain similar to wheat, the cultivation of which dates back to 6000 years ago in Southeast Asia. The buckwheat was then cultivated in Central Asia and Tibet, to come later to Eastern and Central Europe.

This cereal is one of the gluten-free cereals, which is known for its high protein values. Thus, it can supply 20% of our daily needs in protein, fiber, and B group vitamins (B1, B2, B3, B5, B6, and B9).

Moreover, buckwheat contains 72% carbohydrates, of which 10% are the dietary fiber that improves digestion. As well, It contains 10% water, 13% protein, and 3% fat.

Also, consuming buckwheat not only provides a high source of daily food energy. But, as well, it ensures many mineral salts, such as magnesium, manganese, phosphorus, niacin, etc., our body.

This cereal cooks mainly in soups, salads, risottos and can combine with dozens of recipes.

Today’s soup recipe is one of the buckwheat soups we suggest for cold weather.

Also, you can try for your Fall’meals our Easy Squash Soup Recipe.

Ingredients

• 300-400 g of beef pulp
• 1-onion
• 1-leek
• 1-carrot
• 1-zucchini
• 1-potato
• 90 g of buckwheat
• 3-4 tbsp of olive oil
• salt, pepper, parsley, bay leaves

Directions

1. First, rinse the buckwheat well and boil it separately in advance in a ratio of 1: 2 with water.
2. Also, we cut the beef into pieces. Rinse it well and boil it beforehand, as the cooking time of the vegetables is much shorter.
   You can use a pressure cooker to boil the beef faster.
3. Then, we will clean all the vegetables carefully. So, we peeled the onion and cut it into small cubes.
4. Rinse the carrots, zucchini, leeks, and potatoes well. Peel the carrot and potato and cut them into cubes. As well, we cut zucchini the same.
5. Also, cut leek finely.
6. In a saucepan, add two tablespoons of olive oil, onion, leek, and carrot. Then, cook them for 2-3 minutes until softened. Add the other vegetables and the boiled meat and cook for another 2 minutes.
7. We will cover them all with beef broth. Add the bay leaf, finely chopped parsley, salt, pepper, previously boiled buckwheat, and let them cook all together for 10-15 minutes until the vegetables are well cooked.
8. In the end, we taste the soup with salt, pepper, if necessary, fresh parsley, and olive oil.
9. Serve the soup as desired.

Bon Appetit!

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