Pickle Soup with Buckwheat
Soups • Russian
Description
Pickle Soup with Buckwheat
Ingredients
- Salad Potatoes 4 pieces
- Chicken Broth 0 qt
- Onion 1 head
- Pickles 4 pieces
- Carrot 1 piece
- Butter 1 tablespoon
- Buckwheat Groats 2 tablespoons
- Parsley ½ piece
- Bay leaf to taste
- Green peppercorns 3 pieces
- Salt to taste
- Sour Cream 4 tablespoons
- Herbs to taste
Step-by-Step Guide
Step 1
Wash, dry, and slice the carrot and parsley root into thin rounds. Peel and slice the onion into thin half-rings. Melt the butter in a skillet and sauté the carrot, parsley, and onion until soft.
Step 2
Wash, peel, and cut the potatoes into wedges. Peel the pickles, cut them lengthwise, remove the seeds, and julienne. Boil them in a small amount of water for 5 minutes, then drain the water.
Step 3
Pour the prepared broth into a pot, place it over medium heat, and bring to a boil. Add the sautéed vegetables to the boiling broth and cook for 5 minutes.
Step 4
Then add the buckwheat to the pot and cook until done. After that, add the pickles and spices to the soup, pour in the pickle brine, and bring to a boil. Let it simmer for a couple of minutes, remove from heat, and let it steep.
Step 5
Serve the finished pickle soup in bowls, adding a spoonful of sour cream to each bowl and sprinkling with finely chopped herbs.
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