Beef buckwheat soup with lemon

It’s autumn! For like a day or so, because Berlin really loved summer this summer and it just doesn’t wanna stop.

I mean, not that I am looking forward to the 6 months of greys and rains but some nice autumn would be nice. Like you know, clam and sunny, golden autumn days. Fresh and cozy. Fresh enough to cozy yourself up with a blanket on the couch while you edit this post.

I have cooked this hearty beef buckwheat soup yesterday thinking I will be feeding an army so now I have a huge pot just for myself. Not sure if I should freeze some already or start eating it for breakfast, lunch and dinner for the rest of the week.

You will get a healthy 6 to 8 portions out of this recipe so feel free to modify it accordingly.

Ingredients:

  • 600 grams beef
  • 2-3 tbsp butter
  • 2 small leeks
  • 1 fennel bulb
  • 4 carrots
  • 2 potatoes
  • 4 cloves of garlic
  • 2 liters of water
  • 100 grams buckwheat
  • frozen spinach/kale
  • parsley
  • salt
  • pepper
  • 2-3 tbsp tomato sauce
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes
  • pinch of cayenne
  • 1/2 tsp sweet paprika powder
  • 1/4 tsp ground coriander
  • 3 sprigs sage
  • 1 spring rosemary
  • 2 bay leaves
  • zest from half a lemon
  • juice from 1 lemon

METHOD:

  1. prepare your ingredients: season with salt and pepper the beef chunks, wash thoroughly the leeks and fennel and cut them into pieces; peel and finely chop the garlic too;
  2. in a heavy bottomed pan, add some butter and brown the beef in batches until golden brown on all sizes;
  3. remove beef to the pot once done, add more butter and fry the fennel, leeks and garlic for 7 minutes or until they look translucent;
  4. move the cooked vegetables on the side of the pot, add the tomato sauce and the spices in the other half and allow it to cook for 1-2 minutes;
  5. mix the cooked veggies with the tomato sauce;
  6. add the beef back to the pot;
  7. add the 2 liters of water;
  8. add the rosemary, bay leaves and sage;
  9. allow it to simmer on medium low for 45 min to 1 hour;
  10. in the meanwhile, cut the carrots and the potatoes into chunks and add them to the pot;
  11. allow the soup to cook for additional 45 minutes to 1 h;
  12. add the buckwheat in and cook it according to the packaging; NOTE: if you’re not used to buckwheat, it can have a distinctive smell while cooking so if you wanna be on the safe side, cook it separately;
  13. add more water if the soup is too thick and season to taste;
  14. once the buckwheat is cooked, turn off the heat, add the frozen spinach and parsley  and stir until everything is wilted;
  15. add the lemon zest and lemon juice to taste;
  16. serve with chilli on top and fresh bread, of course.

Stay autumny and healthy,
V.

 

 

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