Buckwheat Soup with Seaweed and Canned Peas

Prepare all ingredients according to the list. Peel the vegetables.

Dice the onion finely. Grate the carrot on a fine grater. Cut the celery into pieces. Slice the garlic.

Cut the potatoes into medium-sized cubes.

In a heavy-bottomed pot, heat vegetable oil and add the onion, carrot, celery, and garlic. Sauté the vegetables, stirring, for 3 minutes.

Add the diced potatoes to the pot.

Pour in the buckwheat (rinse it beforehand if necessary).

Pour hot water into the pot, add bay leaf. Bring to a boil and cook the soup for 25 minutes.

Towards the end of cooking, add canned peas to the pot.

Also add seaweed to the soup (if the seaweed is too long, cut it into small pieces). Add salt. Cook the soup with seaweed, buckwheat, and green peas for another 5-7 minutes. Taste and adjust seasoning.

Ladle the buckwheat soup into bowls and serve. Enjoy your meal!