I’ve made this masterpiece during the peak of the apocalypse – the first quarantine in Lithuania. Buckwheat became the most popular ingredient of any quarantine cuisine, and while you’ll find plenty of fancy dishes with avocado and salmon, I wanted something truly authentic.
I’ve also noticed that buckwheat soups are way underrated. It seems like Russians are the only ones who make it sometimes, so I figured I should fix this inequality.
Finally, don’t worry if you’re missing any of the ingredients. Embrace the apocalyptic vibe and use whatever similar products you have at home. Shopping is irresponsible nowadays, didn’t you know?
200 g buckwheat;
chopped bacon, pancetta, or similar type of fatty meat;
leftovers of any veggies (I used celery, broccoli stems, and zucchini);
bay leaves (can someone please explain why everyone in Lithuania has them and puts them in most of the soups?);
chicken stock (cubes are fine);
sour cream or eggs for serving
Boil the buckwheat according to the instructions on the packaging, using stock instead of water.
Fry the bacon and keep the fat.
Chop the veggies and cook them in bacon fat, starting with onion and garlic. Frying the veggies instead of boiling them gives them a nice color and some crunch.
When buckwheat is almost done cooking, add two shots of vodka and cook a little until the alcohol evaporates.
Pour the soup into bowls and top with fried veggies.
I served this soup for dinner with a tablespoon of sour cream and then again for breakfast with a fried egg. This soup is a great base for any meal – I think I’d even like it with some chicken drumsticks.