Spicy tomato soup with buckwheat

This spicy tomato soup with buckwheat is very fragrant, spicy and surprisingly tasty.

Ingredients

• 1 bulb
• 1 carrot
• 1 garlic clove
• 1 chicken fillet
• 2/3 st. buckwheat
• 1 can (400-450 g) tomatoes in their own juice
• salt, ground black pepper, paprika
• chili pepper to taste
• vegetable oil
• a pinch of sugar
• greenery

Directions

1. Peel onions and carrots, cut into cubes and fry in vegetable oil.
2. If you are cooking in a heavy-bottomed pot, you can fry directly in it.
3. Add chopped chicken fillet, finely chopped garlic and fry.
4. Rinse buckwheat, add to the pan and pour boiling water (I have a 2-liter pan.)
5. Add salt, black pepper, paprika, chili pepper and cook for 7-10 minutes.
6. Add chopped tomatoes in their own juice.
7. You can cook with fresh tomatoes, cut them into pieces.
8. Add a pinch of sugar and cook for another 5 minutes.
9. Add chopped greens, remove from the stove and let the soup brew a little.
10. You can serve the soup with herbs or adding sour cream.
11. Bon appetit!