Brown chopped onion, sliced carrot and diced meat in heated oil.
Add 150 to 200 ml of water and Vegeta and sauté over low heat until the meat is tender.
Then mix in marjoram, chopped garlic, pepper and cooked buckwheat. Top altogether with 700 ml of water, add wine and briefly boil.
Serve this rich soup with toast.
Add a little sweet or red hot ground pepper when sautéing meat.