I already had cooked the broth on the classic recipe, ie with onions and vegetables, seasoned with allspice and Bay leaf. The meat I pulled out to the second preparation: "Rice with beef for a second" http://www.povarenok .ru/recipes/show/126 403/. Sieve the broth to be sure in the absence of small fragments of bones, and bring to a boil. In the boiling broth, lower the peeled and chopped potato cubes; waiting for boiling, diminish the fire. For young ladies will notice that each time dipping in the broth another batch of products, the flame a little add, and when it boils, put on low to just barely boiling. This technique allows to keep the dish transparency and integrity of the vegetables.

In vegetable oil fry onions and carrots and celery. Onion chopped lengthwise carrot nterta on a coarse grater, and celery into thin pieces across. There also add a Bay leaf and fragrant pepper.

When the potato is cooked in broth until soft, add sauerkraut and chopped fresh or frozen mushrooms, continue to cook until potatoes are done.

Add the sauté, cook for another 3-5 minutes at minimum heat.

Remove Bay leaf, add ground black pepper to taste. Then add buckwheat flakes, stir and remove from heat. The flakes cook! Allow the soup to infuse for about three minutes, during this time, chop the greens, which will add directly to dish.