Description
Pickle made with buckwheat, instead of the classic barley. And why not, very tasty and rich.
Ingredients
-
Dressing
1 pack
-
Meatballs
300 g
-
Cauliflower
130 g
-
Green beans
70 g
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Buckwheat
0.333 cup
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Pasta
2 Tbsp
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Vegetable oil
3 Tbsp
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Greens
0.5 coup
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Bay leaf
1 piece
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Black pepper
Cooking
In boiling water - 3 liters, add the chopped into cubes the potatoes, after boiling, cook for 15 minutes.
Meanwhile, cook dressing for the pickle. Finely chop the onion and grate the carrots. Fry in preheated pan with oil for a few minutes.
Add to the frying pan to the onions and carrots, dressing for the pickle Maggi.
And also add the tomato paste and a little broth from the pan. Stir and continue to simmer on low heat for about three minutes.
Meanwhile, add the potatoes disassembled into florets cauliflower and meatballs. Continue to cook for 10 minutes.
Spread in the pan the dressing, mix well, boil for five more minutes.
Then add to the pot of rinsed buckwheat.
And the green beans. You can take both frozen and fresh.
Cook all until cooked all the vegetables, about 10 minutes. Add greens, bring to boil and turn the heat off. Buckwheat at this point, a little dovarenny, but it will take until the pickle to infuse for 5 minutes.
Ready soup serve with sour cream. Bon appetit!
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