Hearty Buckwheat and Egg Broth Soup

Simple, quick, meatless, thick! Buckwheat soup with egg broth is an everyday first course for a family lunch or dinner. It turns out to be nutritious and very healthy. Serve it with or without sour cream, fresh herbs and rye bread. This is delicious!
cook time: 20 min
Elijah Stroud
Hearty Buckwheat and Egg Broth Soup

Nutrition Facts (per serving)

87
Calories
5g
Fat
8g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Tomatoes 1 pc
Salt to taste
Bouillon (or 1.5 l) 1 l
Eggs 2 pc
Potato (small size) 5 pc
Carrot 1 pc
Vegetable oil 5 tbsp
Buckwheat 50 g
Greenery to taste

Recipe instructions

Step 1

Step 1
How to cook buckwheat soup in broth with eggs? Prepare all the necessary products. I always have chicken or meat broth in the refrigerator, so I made soup from it. You can use vegetable broth or even plain water, the soup will still be delicious.

Step 2

Step 2
Put the broth on the stove, and in the meantime, take care of the vegetables. Peel potatoes, carrots and onions. Rinse all vegetables in cold water. Rinse the buckwheat thoroughly.

Step 3

Step 3
Cut the potatoes into small cubes or sticks, as you prefer. Grate the carrots on a coarse grater or cut them into thin cubes by hand. Chop the onions and tomatoes into small cubes. If desired, remove the peel from the tomato in advance.

Step 4

Step 4
When the broth boils, add potatoes and buckwheat to it. After boiling, reduce the flame to medium and cook the soup until the potatoes are ready. It took me about 15 minutes. Open the lid slightly to allow steam to escape.

Step 5

Step 5
At this time, fry. Heat vegetable oil in a frying pan. Send the onions and carrots to fry. Stirring, cook until the onion is browned.

Step 6

Step 6
Add tomato to the pan. Stir and leave for another minute.

Step 7

Step 7
Wash the eggs, dry them and beat them into a deep small bowl. Shake with a fork.

Step 8

Step 8
Place the roast into the pan. Salt everything to taste. At this stage, you can add your favorite spices.

Step 9

Step 9
Let the soup simmer for a couple of minutes. Pour in the egg in a thin stream, stirring it in the pan with a spoon or fork to form egg “laces”.

Step 10

Step 10
Sprinkle the soup with finely chopped herbs. Dill, parsley or green onions are great for buckwheat soup. Turn off the stove and leave the soup covered for a while.

Step 11

Step 11
Done, serve hot. Sprinkle the soup with ground black pepper if desired.

Additional rubrics

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