Chicken and buckwheat soup

Method

1. Cover the chicken with cold water, bring to a boil and simmer for 30 minutes, skimming off the foam.
2. Lift out the chicken, shred the meat off the bones and return it to the strained broth. Bring back to a boil.
3. Peel and dice the potatoes and add them to the pot together with the buckwheat.
4. Cook over medium heat for 10–15 minutes until the potatoes are easily pierced with a knife.
5. Meanwhile, grate the carrot and finely chop the onion.
6. Fry the onion and carrot in the oil for 3–4 minutes over medium heat, stirring.
7. Add the vegetables to the soup, season with salt and spices and cook for 2–3 minutes more.
8. Take off the heat and serve topped with fresh herbs.

Tip. For a lighter version, make it with chicken breast.