Potato soup made from buckwheat halves
Preparation time:
15 minutes
Cooking Time:
45 Minutes
Number of people:
Difficulty:
5
Easy
Potato soup with buckwheat halves is traditional, nutritious and full of flavor. It combines the simplicity of Slovenian ingredients with the rich flavor of buckwheat. It is excellent as a main course or as a warm introduction to a meal. The recipe is also suitable for vegetarians.
Ingredients:
1 kg of potatoes
20 dag buckwheat porridge (halves)
1 bay leaf
1 sprig of marjoram
1 tablespoon chopped parsley
8 dag fat (butter or oil)
1 onion
2 cloves of garlic
1 heaped tablespoon of buckwheat flour
5 tablespoons sour cream
1 tablespoon vinegar
Salt and pepper to taste
Procedure:
Peel the potatoes, cut them into cubes and boil them in salted water with bay leaves, crushed garlic, marjoram and parsley.
Fry the chopped onion in fat, add the buckwheat flour and fry until lightly browned.
Add some water, bring to a boil, then add the mixture to the boiled potatoes. Season with salt, pepper, and vinegar.
Cook the buckwheat separately in salted water. Once cooked, drain the water and add to the soup.
Finally, stir in the sour cream and serve.