Buckwheat Soup According to the Gardener

For the buckwheat soup, coarsely grind the buckwheat and soak in the vegetable soup for about 1 hour.

Heat the oil and sauté the onion in it. Pour in the buckwheat porridge and cook for about 25 minutes. Season with nutmeg, salt, celery powder, oregano, pepper and garlic powder.

Divide into soup cups and sprinkle the buckwheat soup with cheese and chive rolls.

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