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Rich Buckwheat and Meat Soup

  • 18/07/2005
  • Moderate difficulty
  • 4
  • 60 min

When you wish to eat something with a “spoon”, you usually think of specialties from granny’s and mum’s kitchen. This simple dish “speaks a dozen languages”

Ingredients

  • 250 g porg leg
  • 100 g carrot
  • 50 g onion
  • 1 tablespoon Vegeta
  • 3 tablespoons oil
  • 300 g cooked buckwheat
  • pepper
  • marjoram
  • 1 clove garlic
  • 50 ml white wine

Preparation

  1. 1.
    Brown chopped onion, sliced carrot and diced meat in heated oil.
  2. 2.
    Add 150 to 200 ml of water and Vegeta and sauté over low heat until the meat is tender.
  3. 3.
    Then mix in marjoram, chopped garlic, pepper and cooked buckwheat. Top altogether with 700 ml of water, add wine and briefly boil.

Serving

Serve this rich soup with toast.

Advice

Add a little sweet or red hot ground pepper when sautéing meat.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 221 / 924 - -
Fat g 14,00 - -
Carbohydrates g 13,00 - -
Dietary fibre g 2,00 - -
Protein g 10,00 - -
Salt g 0,88 0 0
Vitamin A μg 4.715,00 118 94
Vitamin D μg 5,00 3 3
Vitamin E mg 5,00 23 23
Niacin mg 4,00 29 20
Potassium mg 261,00 7 7
Phosphorous mg 126,00 16 16
Magnesium mg 39,00 13 10

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)