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Peel the pepper and onion. we wash them under a stream of cold water.
Heat the oil in the pot, add the finely chopped onion and the chopped pepper.
Let it simmer for 3-4 minutes on low heat, then add the vegetable soup from the jar.
Let the vegetables cook together for five minutes, then add cold water, frozen nettles, add salt and pepper to taste and let the soup boil until the pepper softens.
Rinse the buckwheat and add it to the soup.
Cover the pot and let it boil over low heat until the buckwheat seeds swell.
Turn off the heat, sprinkle with freshly chopped parsley and granulated garlic and serve.