Chicken soup with buckwheat and potatoes

This is a simple and hearty dish. You can cook it in literally an hour, and if you let it brew a little, it will turn out even tastier.

Ingredients

• Chicken 500 g
• Water 2¹⁄₂ l
• Potatoes 3 pieces
• Carrot 1 piece
• Onion 1 piece
• Vegetable oil 2 tbsp. spoons
• Buckwheat 100 g
• Salt taste
• Greens taste
• Garlic 2 cloves

Directions

1. Pour the chicken with water and boil for 30 minutes. Then put on a plate.
2. Cut the potatoes into cubes, carrots into strips or grate on a coarse grater. Chop the onion.
3. Fry the carrots and onions in oil until golden brown.
4. Put buckwheat with potatoes in chicken broth. Season with salt and cook for 20-25 minutes.
5. Place the grilled vegetables and the chopped chicken in the soup. Sprinkle with herbs and chopped garlic.
6. Turn off the stove and let the cooked soup steep under the lid for half an hour. This will make it even tastier.