| Ingredients:
Stock
1kg beef soup bones.
10 cups water.
2 bay leaves.
1 large carrot.
1 large onion.
7 black peppercorns.
2 tbsp salt.
Or replace all the above with
10 cups soup stock.
Soup
3
medium potatoes.
1/3 cup buckwheat.
1 medium carrot.
1 medium onion.
1 tbsp butter.
Salt.
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Method:
Stock
Combine the soup bones,
carrot, onion, bay leaves, peppercorns, salt and
water in a large stock pot. Bring to the boil,
reduce heat and simmer for one hour, uncovered.
Skim off any foam or fat if required. When done,
strain the stock to remove the bones and vegetables.
If using prepared stock, bring it
to the boil and reduce to a gentle simmer.
Soup
Peel, wash and cube the potatoes. Add to the stock
and cook until the potato is about half done.
Dice the onion and fry in butter
until golden. Grate the carrot and add it to the
frying pan. Add some water or stock to stop it
from going dry. Cook a further 5 minutes.
Put the cooked onions and carrot
into the soup, season with salt and ground pepper
to taste.
Dry roast the buckwheat by cooking
in a frying pan, on low heat, stirring continually.
When the buckwheat is cooked and has changed colour
from green to brown, add it to the stock.
Simmer a little so as not to overcook
the buckwheat, then serve.
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