Buckwheat Rassolnik

Ingredients

4 pickled cucumbers

1 carrot

1 onion

1/2 celery (root)

1/2 parsley (root)

3 potatoes

2 tablespoons buckwheat

5 cups water

3 tablespoons vegetable oil

bay leaf

herbs

salt

Dice the vegetables; simmer the cucumbers in a small amount of water until half-cooked. Boil the remaining vegetables, adding them in the following order: carrots, onions, celery and parsley roots, and potatoes; add the cucumbers.

Then add the buckwheat and cook until tender. Season with oil, salt, add the bay leaf, and bring to a boil. Sprinkle with herbs when serving.

Bon appétit!