Potato Soup with Buckwheat Groats (Krumpengri zumi te kauša)

A traditional weekday soup combining potatoes and buckwheat groats. Nourishing, simple, and hearty, it reflects everyday Romani home cooking.

Skill level

Portion

5

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Meal

Ingredients

  • 1.5–2 l water
  • 100 g potatoes
  • 1 bay leaf
  • Fresh parsley (to taste)
  • 1 onion
  • 1 tablespoon plain flour
  • 30 g lard (or 2 tablespoons vegetable oil)
  • 2 tablespoons sour cream
  • ~50 ml water (for deglazing the roux)
  • ~500 ml salted water (for cooking the buckwheat)
  • 50 g buckwheat groats (or millet groats)
  • Salt (to taste)
  • Optional: a splash of vinegar before serving

Procedure

40 min

  1. Peel and dice the potatoes. Place them in a pot with salted water, add the bay leaf and parsley, and cook until tender.
  2. In a separate pan, sauté the chopped onion in lard (or oil) until golden. Add the flour and stir until the roux turns light brown.
  3. Deglaze the roux with about 50 ml water, stir well, and add it to the cooked potatoes. Mix thoroughly.
  4. Separately, cook the buckwheat groats in about 500 ml salted water until soft. Drain if necessary.
  5. Add the cooked groats to the potato soup and stir.
  6. Once slightly cooled, stir in sour cream. For extra flavor, add a splash of vinegar before serving.