Buckwheat soup with pork on the bone

Soups are loved by many people, and especially boiled in meat broth. Buckwheat soup has a very rich and pleasant aroma, and perfectly satisfies hunger. To prepare the broth, you can use both pork and beef meat.

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Ingredients:

• 0.5 kg of pork meat on the bone;

• 5 potato tubers;

• 1 medium-sized carrot and onion;

• 1 cup buckwheat;

• lavrushka and allspice peas;

• sunflower oil;

• sour cream;

• fresh greens;

• pepper and salt.

Cooking:

1. To start, prepare the meat. Rinse it thoroughly and cut the film. Then it is placed in a deep container and water is poured there. It should be steeped for at least 60 minutes. Then the pork is taken out of the water, rinsed and placed in another cooking pot.

2. The meat must be poured with cold water, it must be completely covered with it. Then the pan is covered and placed on the stove. When the water begins to boil, the fire should be slightly reduced. Remove all foam. After it is completely removed, reduce the heat to a minimum and cook the broth further.

3. Potato tubers should be thoroughly washed. Then they remove the peel and use a sharp knife to cut into cubes of not very large size.

4. Then prepare the carrots and onions. To do this, they must first be cleaned, and then washed in clean water. After that, carrots are crushed using a coarse grater, and the onion is cut into small cubes.

5. Place the pan on the stove and pour sunflower oil into it. When it is warm, add onion. After 2-3 minutes, send the carrots there too. Vegetables are fried over medium heat and systematically stirred. Make sure that they do not fry very much, but only become soft and acquire a golden hue.

6. After the broth is boiled for 60–80 minutes, prepared potatoes should be poured into it. Send there and buckwheat, which should be sorted out in advance (if necessary) and thoroughly rinsed. Put in the broth spices, namely, parsley, peppercorns. Also, the soup should be pepper and salt.

7. Mix everything well and continue cooking soup until cereal and potatoes are ready. Then you should remove the pan from the fire and, without removing the lid, let it infuse for a third of an hour.

8. Before pouring the soup on plates, you need to pull out the meat, chop it and pour it back into the pan. In each plate you need to add a little sour cream and finely chopped greens.