How to make
Wash and put the buckwheat in a pot of water on the stove. Before it starts to boil, discard the water and pour fresh water.
Boil for 10-15 minutes. Pour the buckwheat into a colander and rinse it. Finely chop the carrot and pepper. Boil them in two liters of water, until they're fully cooked. Pour a little oil into a pan and fry the chopped onion.
Add the flour and mix. As soon as it is fried, add the paprika, mix and pour the thickener over the cooked vegetables.
Reduce to low heat.
Peel the tomato, finely chop it and add it to the soup along with the chopped garlic.
Season with savory herb, as much salt as you like and leave it to simmer for five minutes. Add the cooked buckwheat, stir and remove it from heat.
The buckwheat soup is ready.
