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.