Chicken and buckwheat soup with vegetables

Tip: tap a step to mark it as done.

1. Cook the chicken

   Place the chicken in a pot, pour in 1.8 l cold water, add the bay leaves and salt, and bring to a boil. Skim off the foam and simmer over low heat for 20 minutes.

2. Prepare the vegetables

   Meanwhile, peel the carrots and parsley root and slice them into rounds. Dice the potatoes and finely chop the onion. Sauté the onion and carrots in the oil for 5 minutes.

3. Add the buckwheat

   Remove the chicken from the broth. Rinse the buckwheat in a strainer and add it to the broth along with the potatoes, parsley root, and sautéed onion and carrots. Cook for 15–20 minutes, until the buckwheat and potatoes are tender.

4. Finish the soup

   Dice the chicken and return it to the soup. Remove the bay leaves, season the soup with black pepper, adjust the salt to taste, and sprinkle with dill.

Tip: Drain the rinsed buckwheat and toast it briefly in a dry skillet until fragrant; this will deepen its flavor and help it hold its shape in the soup.

This recipe was translated from the Slovak original: Pohánková polievka s kuracím mäsom a zeleninou