Buckwheat soup

Meat cut into small pieces

Cover with water, cook for 1-1.5 hours.

Finely chop the onion.

Carrots to grate on a coarse grater.

Potatoes cut into cubes or wedges.

Buckwheat little calcined in a dry pan.

Vegetable oil to fry the onions.

Add the carrots and fry.

To the broth add the potatoes, season with salt.

Once the broth comes to a boil, add sugar, cook for 10 minutes.

Then add the onion and carrots and cook until tender.

Then add the Bay leaf, pepper.

Add squeezed through Chernogolovka garlic.
Give the soup to stand, covered for 15-20 minutes.

Ready to pour the soup in bowls, add the chopped parsley.

Bon appetit!