Buckwheat soup with tomatoes
Composition / ingredients
6
servings:
Step-by-step cooking
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Pour buckwheat into the hot broth, bring to a boil and cook for about 15 minutes.
Chop onion, garlic and chili pepper. Remove the seeds from the pepper beforehand. Fry the onion, garlic and pepper in vegetable oil for about 5 minutes.
Add tomato juice or pasta, chopped tomatoes to the soup.
Add the browned vegetables to the soup, add salt, bring to a boil and cook for another 5 minutes.
In a mortar, we grind all the ingredients for dressing. First salt, basil and garlic.
Then add grated cheese and butter. When serving, fill the soup with this mixture.
Chop onion, garlic and chili pepper. Remove the seeds from the pepper beforehand. Fry the onion, garlic and pepper in vegetable oil for about 5 minutes.
Add tomato juice or pasta, chopped tomatoes to the soup.
Add the browned vegetables to the soup, add salt, bring to a boil and cook for another 5 minutes.
In a mortar, we grind all the ingredients for dressing. First salt, basil and garlic.
Then add grated cheese and butter. When serving, fill the soup with this mixture.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Chili pepper - 40 kcal/100g
- Broth - 15 kcal/100g
- Tomato juice - 21 kcal/100g
