Did you know that buckwheat is not wheat at all? It is used like a grain, but it is neither a cereal nor grass, it is a fruit seed. Buckwheat seeds are rich in starch, proteins, minerals like calcium, magnesium, iron, zinc, and antioxidants. Buckwheat helps maintain the health of the digestive and cardiovascular systems. It provides you a lot of energy.
- 12 cups hot water
- 1 cup buckwheat, rinsed and drained
- 3 medium potatoes, cut in 1 inch cubes
- 1 large carrot, shredded
- 1 small onion, diced
- 2 cups chicken stock
- 1 bay leaf
- 1 1/2 tablespoon salt
- fresh dill and/or parsley, finely chopped
- 1 tablespoon butter
In a large pot bring water and chicken stock to boil, add buckwheat and cook on medium heat for 5-7 minutes.
Add potatoes, and bring to boil. Add salt, bay leaf, and let simmer. Meanwhile, preheat large skillet. Melt butter, and saute onions for about 2 minutes until golden, then add carrots. Saute another 2 minutes. Add the mixture to the pot.
Cook for about 15 minutes until potatoes are tender, add fresh chopped herbs if you’d like, and the soup is ready.
This soup can be prepared with meat, which would make it a main course. I prefer quick and easy version of it, such as this because it usually gets served to my kids between school lunch and dinner. All this brought to you by me, tested and approved by my little princess =) Enjoy!