Buckwheat – Not Roasted

• I love buckwheat but have always used the roasted variety.
• This I think has a nutty taste.
• I have just been introduced to the non roasted variety which you can buy in the local Polish shop.
• My friend called what she cooked a soup but I think it is more like a kasza – as most of the liquid was used up
• The buckwheat is cooked in a beef or chicken stock with an assortment of vegetables.
• Here we used broccoli, leeks, brussel sprouts, potatoes and carrots.
• It is much milder than the roasted buckwheat.

Ingredients

• 1 packet of buckwheat
• 2 litres of beef or chicken stock (homemade is best)
• 2 leeks – chopped fine
• Some broccoli – chopped
• 2 large potatoes – cubed
• A few brussel sprouts – sliced.
• 2 carrots – sliced or cubed
• 2-3 allspice grains
• 2 bay leaves
• Sprig of Rosemary and Thyme
• Salt & Pepper to taste

Method

• In a large pan bring the stock to a simmer.
• Add the buckwheat and the other vegetables.
• Add the bay leaves, herbs and allspice grains.
• Cook until the buckwheat is soft and so are the other vegetables.
• If you want a soup you may have to add more stock.
• If you want kasza – heat until most of the liquid is reduced.
• Remove the sprigs of herbs.
• Season to taste.

Serve on its own or with roasted meats or gulasz.

Royal Stafford – Blossom Time – Soup Plate