Description
Autumn - time to harvest vegetables! At this time I'm trying to cook more dishes using them. And this soup is one of those dishes! It is especially good with buckwheat scrambled eggs.
Ingredients
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Broth
400 ml
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Leeks
100 g
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Carrots
100 g
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Zucchini
100 g
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Buckwheat
2 Tbsp
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Milk
2 Tbsp
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Chicken egg
2 piece
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Vegetable oil
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Spices
Cooking
To start, boil beef broth. I cooked from the pulp, because I needed boiled beef. You can boil the bones. You can also use chicken broth. When cooked I added the onion and carrot, at the end of cooking the broth needed salt to taste
Boil buckwheat until tender, adding salt. I used unground buckwheat from Mistral
Ready buckwheat grind in a blender, adding the milk
Add the eggs and whisk to mix onlynow mass
Fry an omelet out of it a few pancakes
And slice them into strips
Straw also cut the carrots and leeks
On a small amount of oil lightly fry the leeks with the carrots. Then add diced zucchini and cook for another 1 minute. A little salt and season with pepper
Here add the chopped buckwheat scrambled eggs and warm up
Vegetables with buckwheat scrambled eggs to put in bulyanitsa and pour hot meat broth. Bon appetit to you and tasty fall lunch!!!
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