Saturday, January 7, 2012


This simple soup falls into an ethnic Hutterite food category.  We called it
'Grits soup', but it is really made with cracked buckwheat, not grits.
I don't know any other culture that makes it but it would be interesting to find out.
It was on the menu often when I was a child and I loved it as a comfort food.
Now that I am older and realize how important healthy grains are to my diet, it
appeals to me even more.  Would others like to give this a try?
My sister-in-law had never tasted it before she met my brother and now
it is one of her favorite soups.

Whole buckwheat is more readily available than cracked buckwheat
that I have pictured here, but you can purchase it at Superstore in Canada
and in bulk food or health stores.

The taste of this soup is definitely enhanced if you have a delicious
homemade chicken broth as the base.
Beat the egg with a fork and stir in the buckwheat.
Pour into the saucepan of simmering broth.

It expands as it cooks and the grain becomes soft but still chewy.


1 egg
½ cup cracked buckwheat
4 to 5 cups chicken broth

Beat egg with a fork.  Add buckwheat and mix together.
Pour and stir buckwheat mixture into simmering broth.
Cook for 10 to 12 minutes, stirring occasionally.
Yield: 2 to 3 servings

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