Beetroot-Buckwheat Soup



  • 0,39 lbs buckwheat
  • 1 tablespoon of olive oil
  • 1 onion
  • 1,76 lbs beets
  • 1,1 lbs vegetable juice
  • 0,88 lbs tomatoes
  • 1 pinch of rosemary
  • 1 pinch of salt
  • 1 pinch of black pepper


Wash the buckwheat, put it in a medium-sized soup pot. Add 16,90 oz of boiling water to it. Bake for about 15 minutes until softened. Set it aside.

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Then add the beetroot and water to the mixture. Bring the mixture to a boil and cook for 30-40 minutes until the beets are soft.

Add the tomatoes to the pan and cook for 2-3 minutes. Put the soup in a food processor and mash until smooth. Add spices to taste. Pour the soup into the pan and heat on low heat for 2-3 minutes. Take it off the fire.

Your soup is ready to be served.

 

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