Potato soup with buckwheat

Last Updated on September 13, 2024

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ingredients

800 g potatoes 1/2 cup buckwheat 1/3 pcs carrots 1/3 pcs parsley 100 g onions 4 tbsp butter a little parsley a little pepper 1 pcs bay leaf to taste salt

procedure

1. Put the buckwheat on a baking tray and roast in the oven until golden. Then cover with water, add butter and cook. 2. In another pot, boil sliced potatoes, add cooked buckwheat, carrots, parsley, onion fried in butter, let it boil for 2-6 minutes, add salt, pepper, bay leaf. Before serving, add a tablespoon of butter and finely chopped green parsley.