Buckwheat Soup with Pork

Prepare the necessary ingredients.

Rinse the pork, place it whole in a pot, and cover with water. Bring to a boil, skim off the foam, cover with a lid, and simmer over low heat for 1.5 hours.

Rinse the buckwheat thoroughly and drain the water. Heat a dry frying pan and spread the buckwheat on it.

Roast the buckwheat over medium heat, stirring constantly, for about 5 minutes. The buckwheat should be completely dry and start to crackle.

Remove the cooked meat from the broth, separate it from the bone, and cut into medium-sized pieces. Cover the meat on a plate with cling film and set aside, then strain the broth.

Peel the potatoes and cut them into medium cubes.

Add the potatoes to the broth.

Following the potatoes, add the buckwheat to the broth.

Also add the bay leaf. Bring everything to a boil and cook the soup for 10 minutes.

Peel the onion and carrot. Dice the onion and grate the carrot on a medium grater.

Heat vegetable oil in a frying pan and sauté the carrots with the onion for about 5 minutes, until lightly golden.

Add the sautéed vegetables and the diced meat to the pot, and season with salt to taste. Cook the soup for another 5-7 minutes, until the buckwheat and potatoes are fully cooked.

Peel the garlic and press it through a garlic press. After this, add ground black pepper and garlic to the soup.

Cook the soup for 1 more minute and then remove from heat.

Wash and finely chop the herbs. Ladle the finished buckwheat soup with pork into bowls and sprinkle each serving with herbs. Bon appétit!