Buckwheat Soup with Prunes
Soups • European
Description
Buckwheat Soup with Prunes
Ingredients
- Beef 15 oz
- Turnips 2 pieces
- Spanish onions 2 pieces
- Garlic 1 clove
- Bay leaf 2 pieces
- Passata Tomato Sauce 5 oz
- Green peppercorns 10 pieces
- Buckwheat Groats ½ cup
- Water 5 qt
- Sugar 2 tablespoons
- Salt 0.7 teaspoons
- Pitted Wild Apricots 5 oz
Step-by-Step Guide
Step 1
Rinse the beef, cover with water, and boil for 3–4 hours, adding pepper and bay leaves. Remove the meat from the broth and cut it into small pieces. Return the meat to the pot with the broth.
Step 2
Slice the onions into half rings and the carrots into rounds. Add them to the pot with the broth and cook for 20 minutes.
Step 3
Add the tomato paste, sugar, and salt to the pot. Cook for 5 minutes.
Step 4
Add the buckwheat and chopped prunes. Cook for half an hour.
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