Buckwheat Stew

Ingredients

• 1.5 l beef broth
• 60 g buckwheat groats
• 1 Carrot
• 200 g pork sausage
• 1 can white beans
• 200 g corn (drained weight; canned)
• 200 g peas (fresh or frozen)
• 100 g Sugar snap peas
• Salt
• Pepper
• 2 tbsp Red wine vinegar
• 2 tbsp chopped parsley
• 1 loaf of white bread

Instructions

1. 1.

   Peel and dice the carrot. Bring beef broth to a boil in a pot, add buckwheat and carrots, cover and simmer over low heat for about 20 minutes. Drain and rinse beans and corn.

2. 2.

   Add sugar snap peas, beans, corn, and peas to the pot and simmer gently for another 10 minutes. Slice pork sausage into 2 cm thick rounds, place them in the stew, warm through, and season with salt, pepper, and vinegar.

3. 3.

   Serve buckwheat stew sprinkled with parsley and accompany with white bread.