Aromatic buckwheat soup: Delicious enjoyment in every spoonful

Carefully sort through the buckwheat groats, removing any excess, then rinse them under running water. Roast in a pan until you feel a pleasant aroma – this step will give your soup a unique flavor.

In a saucepan, bring water to a boil, add salt. Carefully pour in the toasted buckwheat. Reduce heat and let simmer for about 10 minutes while you prepare the vegetables.

Chop the onion and carrots as you like best. Fry them in vegetable oil until they are golden brown. Make sure the vegetables don't burn, otherwise the taste of the soup will be ruined.

Peel the potatoes and cut them into easy-to-eat slices. Rinse the sliced potatoes in a colander. If the buckwheat has been cooking for 10 minutes already, add the potatoes to the pot and cook for another 10 minutes.

Finely chop the fresh parsley. Add it to the soup along with the fried vegetables. Press the garlic through a garlic press and add it to the almost ready soup - this will add an incredible aroma.

Try the soup and season with salt and pepper to your taste. Cook for another 3 minutes. Turn off the heat, cover the pot with a lid, and let the soup steep for about 10 minutes to allow the flavor to become more intense.