Description
This hearty and comforting Hutterite Buckwheat Gritz Soup features tender buckwheat groats simmered with aromatic vegetables and herbs in a flavorful chicken or vegetable broth. A traditional dish perfect for warming up on chilly days, it can be made vegetarian or enriched with cooked chicken or sausage for added protein.
Ingredients
Scale
Main 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 Ingredients
- 1 cup Cooked Chicken or Sausage, diced
- Fresh Parsley, chopped (for garnish)
Instructions
- Heat oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened and fragrant.
- Add broth: Pour in chicken or vegetable broth to the pot with sautéed vegetables.
- Add herbs: Stir in dried thyme, dried rosemary, and the bay leaf for added flavor.
- Bring to boil: Bring the soup mixture to a gentle boil, ensuring even heat distribution.
- Stir in buckwheat: Add the buckwheat groats to the boiling soup and mix well.
- Simmer: Reduce heat to low, cover the pot, and let simmer for 20-25 minutes until the buckwheat groats are tender.
- Add protein: If using, stir in the cooked chicken or sausage during the last 5-7 minutes of simmering to warm through.
- Season: Remove the bay leaf and season the soup with salt and pepper to taste.
- Garnish and serve: Garnish with fresh chopped parsley if desired and serve hot for a delicious meal.
Notes
- You can substitute vegetable broth to make this soup vegetarian.
- Cooked chicken or sausage are optional but add extra protein and flavor.
- Adjust herb quantities to your taste preference.
- Buckwheat groats can be toasted before adding for a nuttier flavor, though this step is optional.
- This soup stores well in the refrigerator for up to 3 days and is excellent reheated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hutterite
Keywords: buckwheat soup, Hutterite recipe, healthy soup, gluten free soup, hearty soup, easy soup recipe
