Composition / ingredients
Step-by-step cooking
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So, we start by washing the meat and cutting it into small pieces. Then fill it with water, salt it a little and cook for about an hour and a half. Now finely chop the peeled onion, grate the peeled carrots on a medium grater, cut the peeled potatoes into small cubes. Next, dry clean buckwheat is calcined in a frying pan. After that, fry the onion in a frying pan in oil until golden. Then add the carrots and fry it with onions. When the meat is cooked, add the prepared potatoes to the broth. When the meat broth boils, add calcined buckwheat to it and cook our mass for 10-15 minutes. After this time, add the fried onions and carrots to the broth and cook the soup until fully cooked. At the end of cooking, add pepper, lavrushka, celery, finely chopped garlic, chopped herbs to the soup.
The amount of water can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Table salt - 0 kcal/100g
