Buckwheat Soup with Beef

Ingredients

Beef (pulp) 600 g

Buckwheat 1.5 cups

Potato 1

Celery (stalks) 1/2

Carrot 1

Onion 1

Vegetable oil 1 tbsp

Bay leaf 2

Garlic 3 cloves

Salt to taste

Pepper to taste

Rinse the meat and cut into pieces, add 2 liters of cold water, bring to a boil, and reduce heat. Skim off any foam, add bay leaf, allspice, and salt. Cook until the meat is tender (1.5-2 hours). Add more boiling water if necessary.

Fry the buckwheat in a dry frying pan over medium heat, stirring, until it becomes fragrant. Peel all the vegetables, dice them, and fry them in vegetable oil until soft.

Remove the cooked meat from the broth and dice it. Strain the broth, bring it to a boil, and stir in the buckwheat. Add the fried vegetables, potatoes, and meat. Cook until tender. Then add the chopped garlic, cover, and let it simmer for 15 minutes.

Enjoy!