Buckwheat soup with potatoes and garlic - recipe
Ingredients
- Buckwheat - 0.5 beaker
- Potatoes - 300 gr
- Onion - 150 gr
- Butter - 1 tbs
- Salt
- Carrot - 150 gr
- Water - 7 beaker
- Parsley (root) - 1 pcs
- Black pepper (ground)
- Garlic - 2 clove
For 1 batch(es) (
)
Buckwheat soup with potatoes and garlic Directions
Multicooker firm: CUCKOO
CMC-HE1055F
COOKING METHOD
1. Rinse the groats in cold water.
2. Chop the onions and carrots into medium strips.
3. Chop the parsley root.
4. Cut the potatoes into cubes.
5. Open the lid and turn the knob to the “CLOSED” position (fry with the lid open) Use the “MENU SELECT” buttons to select the “DRY” program , set time 5 minutes and 3 temperature level. Press the "START" button .
6. Fry onions and carrots.
7. Put all ingredients in a bowl, add salt, pepper and water.
8. Use the buttons "MENU SELECT" to select the program "MULTI-COOK" , set the time 40 minutes and the temperature 100 degrees. Press the "START" button . Add garlic passed through a press to the finished soup.
Note: When preparing soup in the "MULTI COOK" program it is not recommended:
- set the temperature over 100 degrees;
- pour liquid (water or broth) over the 3-liter mark indicated on the multicooker bowl.