Smoky Buckwheat and Tomato Soup
Indulge in the rich flavors of our Smoky Buckwheat and Tomato Soup, a hearty and wholesome dish that brings together nutritious kasha (buckwheat groats) with vibrant, juicy tomatoes. The smokiness of the kasha perfectly complements the acidity of the tomatoes, creating a depth of flavor that is both satisfying and nourishing. This soup is not only delicious but also packed with essential nutrients, making it a fantastic addition to your meal repertoire. Serve it as a comforting lunch or a light dinner, and enjoy the warmth it brings on chilly days.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
onions
2 cups (chopped)
carrot
1 cup (chopped)
celery
1 cup (chopped)
chopped tomatoes
1 (32 ounce) can (undrained)
bay leaves
2 (none)
salt
to taste (none)
pepper
to taste (none)
water or vegetable stock
4 1/2 cups (none)
dried kasha (buckwheat groats)
1/2 cup (uncooked)
Instructions
1
In a large stockpot or saucepan, heat the vegetable oil over medium heat until shimmering.
2
Add the chopped onions, carrots, and celery to the pot, stirring occasionally until the onions become translucent and begin to caramelize, about 10 minutes.
3
Stir in the chopped tomatoes along with their juice, bay leaves, and your choice of water or vegetable stock. Bring the mixture to a gentle boil.
4
Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 40 minutes, allowing the flavors to meld beautifully.
5
After 40 minutes, stir in the uncooked kasha. Cover the pot again and let it cook for an additional 20 minutes or until the kasha is tender and has absorbed the surrounding flavors.
6
Finally, remove the bay leaves from the soup, season with salt and pepper to taste, and serve hot. Enjoy your nourishing bowl of Smoky Buckwheat and Tomato Soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Buckwheat and Tomato Soup?
It is a hearty, wholesome dish that combines nutritious kasha (buckwheat groats) with juicy tomatoes, offering a smoky flavor and a depth of nourishment.
What are the main ingredients in this soup?
The main ingredients include vegetable oil, onions, carrots, celery, canned chopped tomatoes, bay leaves, water or vegetable stock, and dried kasha.
Is this soup recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable oil and stock, and contains no animal products.
Is this soup gluten-free?
Yes, buckwheat (kasha) is naturally gluten-free, making this soup suitable for those on a gluten-free diet.
What is kasha?
Kasha refers to buckwheat groats that have been toasted, which provides a distinct nutty and smoky flavor profile.
How much kasha do I need for this recipe?
You will need 1/2 cup of dried, uncooked kasha.
Should I drain the tomatoes before adding them to the soup?
No, the recipe specifies using one 32-ounce can of chopped tomatoes undrained, as the juice adds to the soup's flavor and liquid base.
How long does it take to sauté the base vegetables?
The onions, carrots, and celery should be sautéed for approximately 10 minutes until the onions become translucent and begin to caramelize.
When do I add the kasha to the pot?
The kasha is added after the soup base has simmered for 40 minutes.
How long does the kasha take to cook in the soup?
Once added, the kasha should cook for about 20 minutes or until it is tender.
Can I use water instead of vegetable stock?
Yes, the recipe allows for either 4 1/2 cups of water or vegetable stock depending on your preference.
What is the total simmering time for this soup?
The total simmering time is 60 minutes: 40 minutes for the tomato base and 20 minutes after adding the kasha.
Do I need to remove the bay leaves?
Yes, you should remove the two bay leaves before seasoning and serving the soup.
How much vegetable oil is used for sautéing?
The recipe calls for 1 tablespoon of vegetable oil.
How many onions are required?
You need 2 cups of chopped onions.
What is the preparation for the carrots and celery?
Both the carrots and celery should be chopped; you need 1 cup of each.
Is this soup good for cold weather?
Absolutely, it is described as a comforting and warming dish perfect for chilly days.
What seasonings are used in this recipe?
The soup is seasoned with bay leaves during cooking, and salt and pepper to taste at the end.
Can I serve this for dinner?
Yes, it can be served as a light dinner or a comforting lunch.
What heat level should I use for sautéing?
The vegetables should be sautéed over medium heat.
How do I know when the kasha is done?
The kasha is done when it is tender and has absorbed the surrounding flavors of the soup.
Does this recipe include sugar?
No, there is no added sugar in this recipe.
Is the kasha cooked before adding it to the soup?
No, you should add the kasha dried and uncooked.
What size pot should I use?
A large stockpot or saucepan is recommended to accommodate the liquid and vegetables.
What gives the soup its 'smoky' flavor?
The smokiness comes from the kasha (toasted buckwheat groats) which complements the acidity of the tomatoes.
Should the pot be covered while simmering?
Yes, the instructions recommend covering the pot during both simmering stages to meld the flavors.
How much liquid total is in the soup?
The soup uses 4 1/2 cups of water or stock plus the liquid from a 32-ounce can of tomatoes.
Can I use fresh tomatoes instead of canned?
While the recipe calls for canned chopped tomatoes, you could substitute fresh, though you may need to add more liquid or tomato juice.
Is this soup considered 'nourishing'?
Yes, it is described as being packed with essential nutrients and highly nourishing.
What is the very last step before eating?
The last step is to season the soup with salt and pepper to taste and serve it while hot.