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Buckwheat Soup with Meatballs
Instructions
Lay out the ingredients for the buckwheat soup with meatballs. For the meatballs, use ground turkey or chicken.
Peel the potatoes and cut them into fairly small sticks.
Put the potatoes in a pot with the water and broth and set it on the stove. Once it boils, skim off the foam and reduce the heat.
Sort the buckwheat, rinse it and add it to the pot with the potatoes. Add the bay leaf, cover the pot and cook the buckwheat with the potatoes for 7-10 minutes.
Meanwhile, prepare the fried vegetables. Peel the onion and carrot and rinse them. Chop the onion into small pieces and grate the carrot on a coarse grater.
Sauté the onion and carrot in vegetable oil, stirring, until soft.
Transfer the fried vegetables from the pan into the soup with the potatoes and buckwheat.
Cut half an onion very finely and add it to the ground meat. Mix well, then lightly pound the meat and onion against the bottom of the bowl.
Moisten your hands in water and form small balls from the ground meat.
Carefully lower the meatballs into the boiling soup.
Add salt and spices. Cook the soup with the meatballs for 15 minutes.
Add the herbs. The buckwheat soup with meatballs is ready.
Ladle the soup into bowls and serve warm. Bon appétit!
Tips
- 1
COOK THE BUCKWHEAT AND POTATOES TOGETHER – for 7-10 minutes. Do not overcook them, or the buckwheat will boil down to mush.
- 2
POUND THE MEAT – after mixing it with the onion. This gives the meatballs firmness so they hold together and do not fall apart.
- 3
WET HANDS – the meatballs will not stick and come out smooth. Dip your hands before shaping each one.
- 4
VERMICELLI OR BUCKWHEAT – in this recipe it is buckwheat. The same principle works for other kinds of soups with meatballs.
FAQ
Which ground meat should I choose? +
Chicken or turkey is ideal – lean and quick to cook. Alternatives: a 50/50 mix of pork and beef (the classic, more filling), beef (richer, with about 20 minutes of cooking), or lamb (an Eastern note). For a "children's" soup, use plain skinless chicken breast. If you buy ready-made ground meat, check what is in it. Defrost frozen meat in the fridge for 6-8 hours. For a "lean version", leave out the meat and add more vegetables and mushrooms. Meat ground freshly at home lets you control the quality.
Which buckwheat is best? +
Whole-grain buckwheat (yadritsa) is ideal – it keeps its shape in the soup and gives a bright buckwheat aroma. Green buckwheat is unroasted and more wholesome, but takes longer to cook. Ground buckwheat (sechka) is not suitable, as it will turn to mush. Roasted and steamed buckwheat are versatile options. Sort it to remove any small stones and debris. Rinse it until the water runs clear to wash away dust and broken grains. About 50 g per 1 litre of soup is the best proportion, so the soup does not become too thick.
How long does the soup keep? +
In the fridge, in a covered pot, for 2-3 days. On the second day the flavour is brighter and the buckwheat has "settled". It may thicken, so add 100 ml of water when reheating. Reheat over low heat or in the microwave for 3-4 minutes. In the freezer it keeps for up to 1 month, though the texture of the buckwheat will change a little. Cook enough for 2-3 meals for a handy lunch over several days. For a "packed lunch", pour it into a thermos – the buckwheat will not go soggy within 4-5 hours. Do not leave the soup at room temperature for longer than 2 hours.
What to serve the soup with? +
A family classic: with black or grey bread, or rye crispbread. With sour cream (1 tbsp) for a milder taste. With herbs (dill, parsley, spring onion). With grated garlic for a piquant accent. With herbal tea for "healthy eating". For a "Russian dinner", serve with homemade bread and pickled cucumbers. For children, without hot spices and with a spoonful of sour cream. For an "office lunch", in a thermos. You can add grated cheese on top for an unusual presentation. Garnish with fresh parsley and spring onion when serving. With freshly squeezed juice or compote for a "healthy" dinner.
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