Graubünden buckwheat soup

Graubünden buckwheat soup

Total: 1 hr | Active: 30 min.
healthy and balanced
Nutritional value / person: 390 kcal
, Fat: 17 g
, Carbohydrate: 35 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
1 red onion, finely chopped
200 g carrots, cut into cubes
200 g celeriac, cut into cubes
200 g leek, halved lengthways, then finely sliced
150 g buckwheat
100 g diced bacon
100 g Bündnerfleisch (Graubünden air-dried meat) in slices, finely chopped
2 sprigs thyme
1 bay leaf
1 litre beef bouillon

To serve

1 dl single cream for sauces
salt and pepper to taste
½ bunch chives, finely chopped
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How it's done

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Heat the butter in a pan. Sauté the onion. Carrots. Add the celeriac and leek, sauté for approx. 5 mins. Add the buckwheat, bacon and air-dried meat, cook briefly. Add the thyme and bay leaf, pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 30 mins.

To serve

Pour in the cream, simmer for approx. 5 mins., season. Plate up the soup, garnish with the chives.

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