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.
Did you like the recipe?
0 comments