Buckwheat Soup

Wash the chicken breast well and boil it in 2-3 liters of water. When it starts to boil, turn down the heat and let it boil for 10 minutes.

Then remove the breast from the water in which it boiled, rinse it well. Discard the water and wash the pan in which it boiled well (do the procedure for meat bought commercially, for meat grown in organic conditions is not necessary, just froth the soup well).

Now put the breast in the pan again with 2-3 liters of filtered water, when it starts to boil add the chopped onion of your choice and the bay leaf.

Add 3 tablespoons of oil, finely chopped tomatoes, or if you do not have - diced canned tomatoes or frozen tomatoes (I used frozen cherry tomatoes from the summer, bought from the market). Make a low heat and simmer under the lid for about 30-40 minutes.

Meanwhile, prepare the rest of the ingredients. Wash the buckwheat well, wash it like rice in 2-3 waters.

Peel, wash and chop the carrots, potatoes and parsley root. You can put another half of onion, if you use it and you like it in food.

After the meat has boiled, add the vegetables and buckwheat, make a high heat until it starts to boil well, then stir and make a low heat again. Let it simmer for another 20-25 minutes, until the vegetables are cooked (buckwheat is still boiling well during this time).

After the vegetables are cooked, add the salt soup, add the finely chopped parsley, stir and turn off the heat. Cover the pan with a lid and let it penetrate well for 10-15 minutes.

It is very good food for children and for those who adhere to a healthy and tasty diet.

In the vegetarian version, boil buckwheat only with vegetables, oil and bay leaf.

Good appetite!