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Buckwheat Soup

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buckwheat

This simple Russian-style soup is very hearty and nutritious, and can be made as thick or thin as you like. It uses healthy Buckwheat which is high in antioxidants and perfect for coeliacs.

Serves 8

For Buckwheat Soup, you will need:

Stock:
1kg beef soup bones.
10 cups water.
2 bay leaves.
1 large carrot.
1 large onion.
7 black peppercorns.
2 tbsp salt.
Or replace all the above with
10 cups soup stock.

Soup:
3 medium potatoes.
1/3 cup buckwheat.
1 medium carrot.
1 medium onion.
1 tbsp butter.
Salt.

How to:

Stock:
Combine the soup bones, carrot, onion, bay leaves, peppercorns, salt and water in a large stock pot. Bring to the boil, reduce heat and simmer for one hour, uncovered. Skim off any foam or fat if required. When done, strain the stock to remove the bones and vegetables.

If using prepared stock, bring it to the boil and reduce to a gentle simmer.

Soup:
Peel, wash and cube the potatoes. Add to the stock and cook until the potato is about half done.

Dice the onion and fry in butter until golden. Grate the carrot and add it to the frying pan. Add some water or stock to stop it from going dry. Cook a further 5 minutes.

Put the cooked onions and carrot into the soup, season with salt and ground pepper to taste.

Dry roast the buckwheat by cooking in a frying pan, on low heat, stirring continually. When the buckwheat is cooked and has changed colour from green to brown, add it to the stock.

Simmer a little so as not to overcook the buckwheat, then serve.

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