Buckwheat Vegetable Soup

Recipe by Tina2004
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the leeks and slice thinly discarding the last 2 inches of the green tops.
  • Wash and peel the rutabagas and carrots and cut into small cubes or slices.
  • Heat the olive oil over medium heat in a large pot. Add vegetables and fry for about 2 minutes, stirring constantly.
  • Add buckwheat groats and vegetable broth. Bring to a boil and then turn heat to low. Simmer for about 30 minutes.
  • Stir in sour cream and taste with salt and pepper.
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