Buckwheat soup with meatballs
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Do you like buckwheat as I love her? Then you here! Allow me to offer rich, hearty, flavorful and delicious soup with meatballs from buckwheat.
Ingredients for Buckwheat soup with meatballs
- Chicken liver - 250 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 4 tbsp
- Water - 2.5 l
- Bay leaf - 1 piece
- Potatoes - 2 PCs
- Greens - to taste
- Buckwheat - 70 g
- Chicken egg - 1 piece
- Buckwheat flour - 100 g
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Buckwheat soup with meatballs
Buckwheat cook until soft. Drain in a sieve, to glass excess fluid. Egg lightly whisk, add the parsley,3 tablespoons buckwheat flour (no slides), salt, pepper and mix thoroughly. In the absence of buckwheat flour you can use whole wheat.
Dampened hands to form meatballs (about the size of a walnut) and roll in flour.
Until the water begins to boil and prepare the vegetables, meatballs to put in the freezer. Very convenient to cook meatballs in the evening and freeze them. Then time to cook soup, you will need much less.
Chicken liver wash, dry and cut into small pieces.
Warm a pan, add two tablespoons of vegetable oil and fry the liver for 3-5 minutes.
To put water on the fire, season with salt, add Bay leaf. Carrots grate on a coarse grater, onion cut into cubes.
Fry vegetables in vegetable oil for 5-6 minutes.
Potatoes peel and cut into small cubes.
Pour in boiling water, potatoes and cook for 10 minutes over medium heat.
Add sauteed vegetables and chicken liver. As soon as the soup boils, put in the buckwheat meatballs. Wait until the meatballs float and cook for another 3-4 minutes. Remove the soup from the heat, cover and let stand 10-15 minutes.