Buckwheat is a plant easy to grow, not very demanding, resistant to pests and diseases so chemical treatment is not necessary. This makes it perfect crop for ecological agriculture.
Its biological and chemical content makes it a very valuable plant, significant in human diet. Biologically speaking, buckwheat is not really a wheat as it is not a grass, instead it is a fruit of Fagopyrum esculentum and due to its high level of proteins is often regarded as a pseudocereal. Interestingly, it contains more proteins than corn or soya.
It has high content of lysine and other essential aminoacids – methionine, tryptophane and cystine and is also a gluten-free food. Buckwheat also helps reduce high blood pressure and generally improves cardiovascular health. There is obviously more than one reason to turn to this excellent food and make a delicious dish you can freely enjoy.
Chop onion to fine cubes and stew until it turns golden. Then add carrot and the rest of veggies and stew some more. Mix in buckwheat and garlic, cover with water or stock (it can be vegetable or meat stock, whichever you prefer) and leave it to cook at low temperature.
- 20 dag of buckwheat kasha
- 1 carrot
- a couple of mushrooms
- 1 fennel
- 1 red pepper
- 1 large tomato
- 1 large onion
- 2 cloves of garlic
- 1 zucchini
- ½ dl of olive oil
If you want to spice up the flavor of buckwheat soup, add cubed tomato before the soup is done and leave it to cook some more. Serve buckwheat soup sprinkled with finely chopped parsley.