Name: Hutterite Buckwheat Gritz Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hutterite
Ingredients: 2 tablespoons Olive Oil; 1 cup Onion, diced; 2 cups Carrots, diced; 2 cups Celery, diced; 8 cups Chicken Broth (or Vegetable Broth for vegetarian); 1 cup Buckwheat Groats (Kasha); 1 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; 1 Bay Leaf; Salt and Pepper, to taste; 1 cup Cooked Chicken or Sausage, diced; Fresh Parsley, chopped (for garnish)

Introduction

This Hutterite Buckwheat Gritz Soup is a comforting, hearty dish perfect for chilly days. Packed with nutritious vegetables and tender buckwheat groats, it offers a rich, savory flavor that warms the soul. Whether you prefer it vegetarian or with protein, this soup is easy to make and satisfying to eat.

A white bowl filled with a chickpea and vegetable soup, showing several layers of round orange carrot slices and light yellow chickpeas floating in a clear broth. There are small pieces of green herbs sprinkled throughout, with a small bunch of fresh green parsley placed in the center on top. The bowl sits on a white marbled surface with part of a spoon and a blue and white patterned napkin visible beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Olive Oil

1 cup Onion, diced

2 cups Carrots, diced

2 cups Celery, diced

8 cups Chicken Broth (or Vegetable Broth for vegetarian)

1 cup Buckwheat Groats (Kasha)

1 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1 Bay Leaf

Salt and Pepper, to taste

Optional: 1 cup Cooked Chicken or Sausage, diced

Optional: Fresh Parsley, chopped

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2: Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3: Pour in the chicken or vegetable broth, stirring to combine.

Step 4: Add dried thyme, dried rosemary, and the bay leaf to the pot. Stir well to distribute the herbs.

Step 5: Bring the soup to a gentle boil.

Step 6: Stir in the buckwheat groats, then reduce the heat to low.

Step 7: Cover and let the soup simmer for 20-25 minutes, or until the buckwheat is tender.

Step 8: If using cooked chicken or sausage, add it during the last 5-7 minutes of simmering to heat through.

Step 9: Remove the bay leaf, then season the soup with salt and pepper to taste.

Step 10: Garnish with fresh chopped parsley if desired, and serve the soup hot.

Tips & Variations

For a vegetarian version, use vegetable broth and omit the meat.

To deepen flavor, toast the buckwheat groats in the pot for a few minutes before adding the broth.

Add a squeeze of lemon juice before serving to brighten the soup.

Swap in fresh thyme and rosemary if available for a more vibrant herb taste.

For extra heartiness, add diced potatoes or beans along with the vegetables.

FAQs

Can I use regular buckwheat instead of groats?

Buckwheat groats are the hulled seeds and cook quickly, making them ideal for this soup. Regular buckwheat may refer to flour, which will not work. If using groats, avoid cracked or roasted versions unless you prefer a nuttier flavor.

Is this soup gluten-free?

Yes, buckwheat is naturally gluten-free despite its name. Just be sure to use broth and sausages that are certified gluten-free if you have sensitivities.