First courses 15.03.2022

Milk soup with buckwheat and rosemary

30 min.
4 servings
Milk soup with buckwheat and rosemary
Reika, stock.adobe.com
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Even milk soup with buckwheat can be varied with a minimum of effort. The easiest and most accessible secret is to add a little fresh rosemary and spices. Or you can go ahead and experiment with mint leaves.

Ingredients

Step-by-step cooking recipe

Rinse the buckwheat until transparent.

Boil the milk and add buckwheat to it. Cook for 15 minutes.

Add spices and cook for another 5 minutes.

Add butter, mix everything well and remove from heat. Add chopped rosemary.

Let the soup brew under the lid for another 10 minutes.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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