Beef and Buckwheat Soup
Prep time
Cook time
Total time
Recipe type: Soups
Serves: 8-10
  • ¾ - 1 lb beef, chuck (boneless, cut into 1 inch cubes)
  • 2 dry bay leaves
  • 5-7 whole black pepper corns
  • 1 Tablespoon butter or oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1-3 thyme sprigs
  • 3 potatoes, peeled and chopped
  • 10 cups chicken broth
  • ¼ - ½ cup white wine, optional
  • 1 cup buckwheat
  • 2 Tablespoons fresh parsley, minced, to garnish soup
  1. Prep all your ingredients.
  2. Place the chunks of beef in a small pot and fill it with water, just enough to cover the beef. Add the bay leaves and pepper corns. Bring it to a boil. Season with salt. Simmer the beef, covered, until the beef is tender, 1 -1½ hours.
  3. Meanwhile, in a large pot, melt the butter or heat the oil until it's hot and add the onion, carrots, celery, garlic and thyme. Season with salt and pepper and cook for about 7 minutes, until the vegetables have softened, on medium heat.
  4. Add the potatoes, chicken broth, (I also added a splash of white wine) and buckwheat. Bring to a boil. Season with salt and pepper.
  5. Cook the soup for another 20-25 minutes, until the potatoes and buckwheat are cooked through. Discard the thyme sprigs.
  6. When the beef is tender, strain the broth through a fine mesh sieve lined with a paper towel or cheesecloth, discard the bay leaves and peppercorns and add the beef and the broth it was cooking in to the soup. Garnish with fresh parsley.
Recipe by Olga's Flavor Factory at