Buckwheat soup with egg dressing is a simple, yet tasty and satisfying first course. Such a soup is prepared quickly, and the ingredients for it can always be found in the kitchen.

Summary

Ingredients

• Buckwheat – 75 g (3 tablespoons)
• Potatoes – 350 g (3 pcs.)
• Carrots – 120 g (1 pcs.)
• Bulb onions – 100 g (1 pcs.)
• Eggs – 2 pcs.
• Vegetable oil – 2 tbsp
• Bay leaf – 2 pcs.
• Allspice peas – 1 pc.
• Black peppercorns – 4 pcs.
• Salt to taste
• Fresh greens (for serving, optional) – to taste
• Water – 1.5-2 l

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Instructions

1. Prepare the required ingredients.
   Peel and wash the vegetables.

   

2. Cut the potatoes, half the carrots, and half the onion into small cubes.
3. Rinse the buckwheat thoroughly.
4. Combine chopped vegetables and cereals in a saucepan.
5. Pour in water (take the amount of water depending on how thick the soup you like).
   Put the saucepan over the fire, bring them to a boil and simmer over low heat for about 15 minutes.
6. Also, cut the other half of the onion into small cubes, and grate the carrots on a coarse grater.
7. Heat vegetable oil in a skillet put the onion and fry for 4-5 minutes.
8. Add the carrots and continue to fry for another 2-3 minutes.

   

9. Transfer the fried vegetables to a saucepan. Add salt to taste.
   Continue cooking the soup until the vegetables are cooked through.
10. Break the eggs into a bowl and shake with a fork.
11. Pour the scrambled eggs into the soup in a thin stream, stirring constantly.
12. Then add bay leaves and allspice and black peppercorns. Bring the soup to a boil and simmer for 1 minute.
13. Buckwheat soup with egg dressing is ready.
    When serving, the soup can be garnished with your favorite chopped herbs.
    Enjoy your meal!