Budget and hearty soup will vary your menu during lunch. Soup is prepared quite quickly and under the power of beginners housewives.
Ingredients
Water – 2.5 l
Buckwheat groats – 100 g
Onions – 1 pc.
Carrots – 1 pc.
Parsley – 3-4 branches
Salt, pepper – to taste
Sunflower oil – for frying
Dumpling:
Potatoes – 3 pcs.
Flour – 3 tbsp.
Egg – 1 pc.
Salt, pepper – to taste
Provencal herbs – to taste
Cooking process
Buckwheat soup with potato dumplings is a delicious, budget soup for a variety of your menu. Such a soup can be cooked on chicken or meat broth, and can be in a lean version, as in my case. Thanks to the dumplings, the soup turns rich, and the fragrance is given to roasted vegetables and greens.
Prepare the necessary products from the list.
Carrot cut into strips, onions – small cubes.
Buckwheat washed thoroughly in several waters. Garbage and dust contained in the croup, float to the surface.
Heat a little vegetable oil in a frying pan and fry the onions with carrots.
For the dumpling, boil the potatoes and mash it in a mash.
Transfer the mashed potatoes into a bowl, cool, add flour, egg, salt, olive grass and pepper.
Mix the mass, it will be like thick sour cream. You can leave it that way or add more flour to make the dough thicker.
Pour water into a saucepan and bring it to a boil. Add the buckwheat and cook for 10 minutes. Then scoop out a dough and add it to the water, forming dumplings.
Add the fried onions with carrots to the pan. After that, add salt and pepper to taste.
When all the dumplings come to the surface, add crushed parsley.
We pour buckwheat soup with potato dumplings on plates and serve to the table.
Bon Appetit!
Buckwheat soup with potato dumplings
Budget and hearty soup will vary your menu during lunch. Soup is prepared quite quickly and under the power of beginners housewives.
Ingredients
Water – 2.5 l
Buckwheat groats – 100 g
Onions – 1 pc.
Carrots – 1 pc.
Parsley – 3-4 branches
Salt, pepper – to taste
Sunflower oil – for frying
Dumpling:
Potatoes – 3 pcs.
Flour – 3 tbsp.
Egg – 1 pc.
Salt, pepper – to taste
Provencal herbs – to taste
Cooking process
Buckwheat soup with potato dumplings is a delicious, budget soup for a variety of your menu. Such a soup can be cooked on chicken or meat broth, and can be in a lean version, as in my case. Thanks to the dumplings, the soup turns rich, and the fragrance is given to roasted vegetables and greens.
Prepare the necessary products from the list.
Carrot cut into strips, onions – small cubes.
Buckwheat washed thoroughly in several waters. Garbage and dust contained in the croup, float to the surface.
Heat a little vegetable oil in a frying pan and fry the onions with carrots.
For the dumpling, boil the potatoes and mash it in a mash.
Transfer the mashed potatoes into a bowl, cool, add flour, egg, salt, olive grass and pepper.
Mix the mass, it will be like thick sour cream. You can leave it that way or add more flour to make the dough thicker.
Pour water into a saucepan and bring it to a boil. Add the buckwheat and cook for 10 minutes. Then scoop out a dough and add it to the water, forming dumplings.
Add the fried onions with carrots to the pan. After that, add salt and pepper to taste.
When all the dumplings come to the surface, add crushed parsley.
We pour buckwheat soup with potato dumplings on plates and serve to the table.
Bon Appetit!