Miner's soup with buckwheat

We start cooking miner's soup with broth. Chicken meat (you can take any part) is washed under running water and put in a saucepan. Pour the necessary amount of water for the broth, put it on high heat until boiling. When the water is almost boiling, we carefully watch not to miss the moment of foam formation - all of it needs to be collected with a spoon. Reduce the heat to a minimum and cook the broth for 45 minutes. Chicken is soft and tender meat, so this time will be enough for it to cook, and the broth will absorb all the taste and aroma.

While the meat is cooking, let's do the vegetables. Potatoes, onions and carrots are cleaned and washed with running water. Cut the potatoes into cubes. As soon as the broth is ready, we take out the meat and load the potatoes. We leave the chicken on a plate to cool down.

We sort the buckwheat to remove garbage and uncleaned grains from it. Rinse several times until the cereal is completely clean and the water is clear. When the potatoes have been cooking in the broth for 7 minutes, we send buckwheat to the same place, stir and continue to cook over low heat.

Cut the peeled onion into small cubes, and grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan, load the vegetables and passer until ready. As soon as the vegetables are ready, do not keep them in the pan, otherwise they will lose color and will not look beautiful in the finished dish. We immediately send it to the soup pot. We continue to cook until the potatoes and buckwheat are ready.

Add salt, boil for another 2 minutes and turn off. We wash and dry the parsley, finely chop it and send it to the soup at the stage when the rest of the ingredients are already completely ready. If you load the parsley a little earlier and boil it longer, it can boil, become tasteless and lose color. If desired, you can replace the greens with any other (dill, green onions).

Boiled chicken meat is removed from the bone, cut into small pieces, put in each plate. Pour the soup on top and serve it hot.

Bon appetit!