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Beetroot - Buckwheat Soup

Italian
Soup / 18 August 2019
Beetroot - Buckwheat Soup
Taste Score: %73

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<a href="https://www.petitegourmets.com/recipes/beetroot-buckwheat-soup"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Beetroot - Buckwheat Soup</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/beetroot-buckwheat-soup.jpg" alt="Beetroot - Buckwheat Soup" /><p style="padding: 6px 0 12px;">Rinse the buckwheat, than place in a medium saucepan and cover with 500 ml of boiling water. Cook for about 15 minutes until tender. Set aside. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently,until translucent. then add the beetroot... - <strong>Show More</strong></p></a>
Difficulty Medium
Servings 4 people
Preperation 15 mins
Cooking 65 mins
Total 80 mins

Ingredients

Directions

  1. Rinse the buckwheat, than place in a medium saucepan and cover with 500 ml of boiling water. Cook for about 15 minutes until tender. Set aside.
  2. Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes, stirring frequently,until translucent. then add the beetroot and stock. Bring the mixture to a simmer and cook 30-40 minutes, until the beetroot is tender.
  3. Add the tomatoes to the pan and cook for 2-3 minutes. Transfer the soup to a food processor and pulse until it reaches a smooth consistency. Season to taste, if needed. Pour the soup back into the pan and heat through over a low heat for 2-3 minutes. Remove from the heat.

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