Buckwheat With Vegetables And Vegetable Soup Recipe

Buckwheat with Vegetables

1. Start by rinsing the buckwheat thoroughly under cold water. In a medium saucepan, bring water to a boil, add salt, and cook buckwheat until tender, typically about 15-20 minutes. Drain and set aside. 2. Meanwhile, heat olive oil in a large pan over medium heat. Sauté onion, bell peppers, beetroot, eggplant, and tomato until soft and fragrant, about 5-7 minutes. 3. Combine the sautéed vegetables with the cooked buckwheat, adjusting seasonings with salt, pepper, and herbs to taste. Mix well and serve warm.

Vegetable Soup

1. In a large pot, bring water or vegetable broth to a boil. Add chopped carrots, potatoes, parsnip (or turnip), celery, onions, and noodles. Reduce heat to medium-low and let simmer until vegetables are tender, about 15-20 minutes. 2. Season the soup with salt, pepper, and a generous amount of fresh dill or parsley. Continue simmering for an additional 5 minutes to allow the flavors to meld. 3. Serve the soup hot, either as a precursor to the buckwheat meal or as a comforting side.