Soup with Vegetables, Beef and Buckwheat

Usually we add rice or pasta to soups, rarely millet and very rarely buckwheat. It's a pity, because buckwheat makes the soup taste very expressive.

Ingredients

• 1 liter beef broth
• 500 g beef pulp
• 2 medium carrots
• 2 medium potatoes
• 1 medium onion
• 1 clove of garlic
• 1/4 cup buckwheat
• 1/4 cup frozen green peas
• 1/4 cup frozen green beans
• 1.5 tbsp. l. tomato paste
• 60 ml red wine
• 2 tbsp. l. olive oil
• 1 tsp dried provencal herbs
• parsley for serving
• salt, freshly ground black pepper

Directions

1. Cut the beef into small cubes. Season with salt and pepper. Heat the olive oil in a saucepan, add the meat and fry until golden brown.
2. Peel and finely chop the onion and garlic. When the beef is browned, add the onion and garlic and cook for 5 minutes. Then add the Provencal herbs and tomato paste, fry, stirring occasionally, for 3 minutes.
3. Pour the red wine into a saucepan and scrape off the juices that have burnt to the bottom with a spatula. Pour in broth, bring to a boil. Reduce heat, cover saucepan and cook for 30 minutes.
4. Peel and cut carrots into thin slices and potatoes into medium cubes. Add potatoes and carrots to a saucepan, add washed buckwheat, cover and simmer for 30 minutes. Season the soup with salt and pepper.
5. Add green peas and beans to the soup and cook for 5 minutes. Remove soup from heat and add finely chopped parsley.