Beetroot and buckwheat soup from Grains as Mains: Modern Recipes Using Ancient Grains - Spelt, Quinoa, Buckwheat, Farro, Polenta, and More (page 59) by Laura Agar Wilson

  • rosemary
  • yogurt
  • Show all ingredients...

  • EYB Comments

    Can substitute cooked sorghum or cooked millet for cooked buckwheat.

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked sorghum or cooked millet for cooked buckwheat.

  • wkhull on February 16, 2023

    This is a basic pureed beet soup served with a topping of buckwheat groats and lemony yogurt. Easy and decent, but not worth repeating unless you're an extreme beet-o-phile. I made it with beef broth. I think some dill (like in the picture) would have gone a long way. I used about 1 1/2 t minced rosemary leaves instead of a "handful" (whatever that means) and it could have used more. If I did this again, I'd probably make it a mix of carrots and beets and sauted some garlic in there.

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