English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Buckwheat soup with potato dumplings
How to cook Buckwheat soup with potato dumplings
Step 1
Peel potatoes and boil in salted water until tender. Wash the meat, cover with cold water and put on fire. Wash and peel carrots and onions. Grate carrots on a coarse grater. Cut the onion. Heat vegetable oil, fry onions and carrots.
Step 2
Add the mushrooms to the pan and cook over low heat for 6-7 minutes. Wash the buckwheat and fry in a dry frying pan. To meat chicken broth add fried vegetables with mushrooms, buckwheat, salt and pepper. Boil for 10-15 minutes.
Step 3
Drain water from boiled potatoes, mash potatoes, add flour and egg, mix until smooth. Dumpling dough is ready. Take the dough with a teaspoon and release it into the soup. Cook until the adhesives float. Remove the meat from the soup, separate from the bones and return the meat to the soup. Serve soup with herbs. Very flavorful soup! Enjoy your meal!
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Chicken Gizzard Salad
A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
Oatmeal Kissel Monastyrsky
An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.