Buckwheat and vegetable stew

Ingredients for 2 servings:

• 100 g onion(s)
• 100 g carrot(s)
• 100 g leek
• 200 g potatoes
• 150 g celery
• 100 g buckwheat
• 150 g bacon
• 600 ml water
• 100 ml cream
• 1 tbsp oil
• e.g. chili powder
• e.g. salt and pepper
• n. B. Vegetable stock powder
• n. B. Fresh herbs, e.g. chives or parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

with bacon

Peel and dice the onions, carrots, potatoes, and celery. Wash the leek and cut into strips. You can use either the white or the green part, or both. Dice the bacon. Fry the bacon and onions in oil and add the vegetables and buckwheat. Pour in water and cook for 5 minutes in a pressure cooker or, alternatively, for about 20 minutes in a saucepan. Release the steam. Add the cream and season with chili, salt, and pepper. If desired, you can add stock or fresh herbs. Transfer to a plate and serve. A fresh salad, some sausages, or even bread rolls go well with the dish.