Buckwheat Soup with Egg
This simple buckwheat soup is made with broth, potatoes, vegetables and egg. You can use chicken, meat or vegetable broth, or even water, and serve the soup with sour cream, fresh herbs and rye bread.
Updated : 09 October, 2026
Easy
About 30 min.
Ingredients
1 liter
Broth
5
Potato
1
Onion
1
Carrot
1
Tomato
50 grams
Buckwheat
5 tablespoon
Vegetable oil
2
Eggs
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. You can use chicken, meat or vegetable broth, or even plain water.
Step 2
Place the broth on the stove. Meanwhile, peel the potatoes, carrot and onion. Rinse the vegetables and thoroughly rinse the buckwheat.
Step 3
Cut the potatoes into small cubes or sticks. Coarsely grate the carrot or cut it into thin sticks. Dice the onion and tomatoes. Peel the tomatoes first if desired.
Step 4
When the broth comes to a boil, add the potatoes and buckwheat. Once it returns to a boil, reduce the heat to medium and cook until the potatoes are tender, about 15 minutes. Keep the lid slightly ajar so steam can escape.
Step 5
Meanwhile, prepare the sautéed vegetables. Heat the vegetable oil in a frying pan. Add the onion and carrot and cook, stirring, until the onion begins to brown.
Step 6
Add the tomato, stir and cook for another minute.
Step 7
Crack the eggs into a small deep bowl and beat lightly with a fork.
Step 8
Add the sautéed vegetables to the pot. Season with salt to taste and add your preferred spices if desired.
Step 9
Let the soup simmer for a couple of minutes. Pour in the beaten egg in a thin stream while stirring with a spoon or fork so it forms delicate egg ribbons.
Step 10
Add finely chopped fresh herbs. Dill, parsley or spring onions work especially well. Turn off the heat, cover and leave the soup to rest for a short while.
Step 11
Serve hot. If desired, sprinkle with ground black pepper.
Author note
Share the recipe
