Recipe information
Ingredients for - Buckwheat soup with eggplant
How to cook deliciously - Buckwheat soup with eggplant
1. Stage
Separate the meat from the bone from the ham. Cut the flesh into medium sized pieces. In a frying pan with high edges or in a saucepan with a thick bottom, fry the meat for about 10 minutes with salt, sugar, pepper and garlic.
2. Stage
Add grated carrots and onion, chopped in any way. Stir to combine.
3. Stage
Cut potato, tomato and eggplant into slices or cubes and add to the meat.
4. Stage
Pour 1.5-2 liters of boiling water + buckwheat groats and bay leaf. Cook on low heat under a lid until the potatoes are ready.
5. Stage
Add more salt, if necessary, add finely chopped greens.
6. Stage
Allow to infuse for a while.
