Ingredients

The following ingredients have 12 Servings
  • Soup bones
  • Cold water
  • 3 bay leaves
  • 5 peppercorns
  • 1 large onion (chopped)
  • 3 large celery stalks (chopped)
  • 3 large carrots (coarsely grated)
  • 1 tbsp avocado oil
  • 4 medium potatoes
  • 1 1/2 cups roasted buckwheat (kasha, rinsed & drained)
  • 1 tsp oregano (dried)
  • 1 tsp thyme (dried)
  • 2 tsp salt
  • Ground black pepper (to taste)
  • 1/4 cup dill or parsley (finely chopped)

Instruction

  • In a large stock pot, add enough cold water to cover the bones along with bay leaves and peppercorns. Cover with lid half way and bring to a boil on medium heat. Reduce heat to low and cook for 1 hour, straining the foam occasionally (if any).
  • Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion, celery and carrots, saute for 5 minutes, stirring occasionally.
  • Transfer to a pot along with potatoes, buckwheat, oregano, thyme, salt and pepper. Cover and bring to a boil on medium-high heat, then reduce heat to low and cook for 15 minutes.
  • Add dill and serve hot hot with a slice of good bread.