Buckwheat soup with sausages

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   We put our buckwheat on the stove with a certain amount of water (I had 5 tbsp for 1,200 liters of water) and cook.

2. STEP 2

   

   Fry our sausages/sausages in a dry frying pan for ~3 minutes. (so there would be less fat :)) Throw the sausages into the soup and let them cook with buckwheat.

3. STEP 3

   

   Then in a frying pan, with a small amount of oil, simmer the onion. I simmered it under a lid on low heat, so it simmers much longer, but it won’t burn on you and releases a lot of its juice, so you can add oil for 1-2 onions teaspoon) the onions also turn out MUCH tastier and more aromatic. This, one might say, is the secret to frying onions.

4. STEP 4

   

   Next, add the carrots and maybe some more oil, because... The carrots absorb a large amount of oil, but again we simmer under the lid, so you shouldn’t pour a lot. ~3 min.

5. STEP 5

   

   Chop the green onions.

6. STEP 6

   

   Slice the pickled cucumber. If you don’t have it, go buy it, because... it is this ingredient that makes the soup much tastier :D

7. STEP 7

   

   We put everything into our soup and remove from the heat.

Comments on the recipe

Christina

07.12.2023

4.9

I also love buckwheat soup, but my mother makes it a little differently. She peels, cuts and washes potatoes. then throws it into the pan for an hour. While the potatoes are cooking, mom washes the buckwheat. When the potatoes are cooked, she throws in the buckwheat. It also cooks for an hour). And the soup is ready!