“This soup is served for the noon meal on Thursday in many colonies. Chopped onions, tomatoes, and peppers are added to the broth in the summertime. This soup is nutritious and delicious. (I am not a fan of buckwheat, but this I will eat. The egg adds a nice dimension and the savoury broth my mother makes is just fabulous.) To your good health!”
1 quart chicken broth
1⁄2 cup buckwheat
Soak buckwheat in a bowl with egg.
Let stand for 5-10 minutes.
Heath broth to a boil and pour buckwheat mix into the broth as it boiling.
Do not sit right away. If you do, the soup will get white from the egg.
Slowly start stirring the buckwheat mix to keep it from sticking to the bottom of the pot.
Simmer 10-15 minutes.
Add fresh dill and parsley just before serving.