Buckwheat soup

Buckwheat soup

A vegetable-rich homemade buckwheat soup is incredibly easy to prepare! It’s always worth having this recipe on hand to make a quick and nourishing dinner.


  • White buckwheat groats – 60g
  • Vegetable broth – 1 liter
  • Black pepper – a pinch
  • Freshona vegetable soup – 125g
  • Olive oil – 2 tablespoons
  • Soy sauce – 2 tablespoons
  • Salt – a pinch
  • Fresh dill – 1 bunch


In a pot, sauté the frozen vegetable soup in heated olive oil for about 5 minutes. Pour the sautéed vegetable mixture with vegetable broth. Bring to a boil. Once the soup base boils, reduce the heat. Add the buckwheat groats and soy sauce and simmer until the buckwheat softens. Season with salt and pepper.

Pour the cooked buckwheat soup into deep bowls. Generously sprinkle chopped dill on top.

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