Buckwheat soup with olives

Description

Soups with rice or pasta pretty fed up - so I decided to cook buckwheat soup. For added variety olives and red pepper. The result reminded its colors of approaching autumn.

Ingredients

Broth

1 l
Carrots

1 piece
Pepper

2 piece
Onion

1 piece
Buckwheat

2 Tbsp
Bay leaf

3 piece
Allspice

5 piece
Potatoes

3 piece
Salt
Black olives

0.5 can
Greens

Cooking

1 liter of chicken broth, add 5-6 peas of black pepper, 2-3 Bay leaves, two tablespoons of buckwheat and diced potatoes.

While cooking the potatoes, in a pan simmer the carrot, bell pepper and onions until Golden brown (cook I usually make ghee). Add the roast to the soup.

Olives cut into circles and also added to the soup. Bring to a boil, but not boil. On low heat cook for 5-10 min and switch off. You can add parsley and dill. The buckwheat soup is ready. Bon appetit!