Buckwheat soup with meatballs

1. Stage

For the meatballs: mix the minced meat with chopped onion, chicken egg, salt and ground black pepper. If desired, you can add other spices. Knead the meat well, beat on the table 10-15 times for better adhesion.

2. Stage

Put the pot of water for the soup on the heat, as well as a pan for the pasta. Form meatballs about the size of a walnut from the minced meat. Peel onions, carrots and potatoes for the soup.

3. Stage

Cut the onion into small cubes, grate the carrot on a coarse grater. Put the vegetables in a frying pan, add 3-4 tbsp of vegetable oil. Let's pass on medium heat until light frying for 5-7 minutes.

4. Stage

Cut the potatoes into small cubes. Put the potatoes in the boiling water, which is salted and add the bay leaf. As soon as the water boils again after a minute after the potatoes have been added, put the meatballs into the pot. Stir gently, removing the foam if necessary.

5. Stage

As soon as the onion and carrot begin to brown slightly, add 2-3 tbsp. buckwheat groats to the pan and pass them together for 3-5 minutes.

6. Stage

Put the vegetables and buckwheat into the pot with the potatoes and meatballs. Stir and let the soup cook for another 5-7 minutes.

7. Stage

Taste the potatoes from the soup, if they are boiled, then add the herbs to the soup, taste the broth for salt, and if necessary, add salt. Close the lid tightly and turn off the stove. Further the soup should infuse 30-60 minutes. During this time the buckwheat will be cooked, and the meatballs will absorb the broth and become tender and juicy.

8. Stage

Pour hot soup with meatballs and buckwheat into serving bowls and serve.