Buckwheat Chicken Soup

1. 1 Chicken drumstickspack 900 g ≈ $3.47 160 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 55 g
3. 3 Potatoes≈ $2.19 per kg 65 g
4. 4 Carrots≈ $1.50 per kg 20 g
5. 5 Onions≈ $1.60 per kg 25 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Bay leaves 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Toast the buckwheat² in a dry skillet for 3–4 minutes until it smells nutty.

2. Cover the drumsticks with cold water, bring to a boil, skim off the foam, and simmer for 30 minutes until the meat is tender and the broth is clear.

3. Remove the drumsticks, strain the broth, and return it to a boil. Shred the meat from the bones and chop it.

4. Chop the onion⁵ and carrot⁴, then sauté in sunflower oil for 5 minutes until soft.

5. Cut the potatoes³ into cubes and add them to the boiling broth with the buckwheat² and sautéed vegetables. Add a bay leaf, black pepper, and salt. Simmer for 15 minutes until the potatoes are tender.

6. Stir in the shredded chicken¹, minced garlic⁶, and chopped dill⁷. Warm through for 2 minutes, then remove the bay leaf and let the soup sit covered for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.