Buckwheat Chicken Soup

1. 1 Chicken drumstickspack 900 g ≈ $3.31 160 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 55 g
3. 3 Potatoes≈ $2.15 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 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 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 until fragrant.

2. Chop onion⁵ and carrot⁴, make a sofrito.

3. Simmer chicken¹ broth, strain it, remove the meat, and bring back to a boil.

4. Cut potatoes³ into cubes, add to the boiling broth with the sofrito and buckwheat². Season with bay leaf, black pepper, and salt. Simmer for 15 minutes.

5. Add the chicken¹ meat, dill⁷, and minced garlic⁶ at the end. Let it steep and cool slightly.

In short

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