Buckwheat Soup with Pork

Thanks to pork meat on the bone, the broth turns out to be very rich, and prime fried buckwheat makes the soup even more expressive. Hearty and aromatic soup is a wonderful dish for a complete dinner!

Ingredients

• Pork (meat on the bone) – 400 g
• Buckwheat groats – 100 g
• Potatoes – 400 g
• Onions – 100 g
• Carrots – 100 g
• Vegetable oil – 30 ml
• Garlic – 1 clove
• Ground black pepper – to taste
• Salt to taste
• Bay leaf – 2 pcs.
• Fresh herbs (parsley or dill) – 10-15 g
• Water – 2 l

Directions

1. Essential products.

   

2. We wash the pork, put it in a whole piece in a saucepan, and fill it with water. Bring to a boil, remove the foam, cover, and cook on low heat for 1.5 hours.
3. We wash the buckwheat well and drain the water. Preheat a dry frying pan and put buckwheat on it.
4. Fry buckwheat over medium heat, stirring constantly for about 5 minutes. Buckwheat should be completely dry and crackle.
5. Remove the finished meat from the broth, separate from the bone, and cut into medium pieces. Cover the meat on a plate with foil and set aside, and filter the broth.
6. Peel the potatoes and cut into medium cubes.
7. Add potatoes to the broth.
8. Following the potatoes, put the buckwheat into the broth.
9. We also add bay leaves. Bring everything to a boil and cook the soup for 10 minutes.
10. Peel the onions and carrots. Dice the onion and grate the carrots on a medium grater.
11. Heat vegetable oil in a frying pan and fry the carrots and onions for about 5 minutes, until light golden brown.
12. Add vegetable frying, chopped meat to the pan, and salt to taste. Cook the soup for another 5-7 minutes, until buckwheat and potatoes are fully cooked.
13. Peel and squeeze the garlic through a press.
    Then add black pepper and garlic to the soup.
14. Cook the soup for another 1 minute and remove from heat.

    

15. We wash and grind the greens.
    Pour the finished buckwheat soup with pork into plates and sprinkle each portion with herbs.
    Enjoy your meal!