6 chicken thighs
3 Tablespoons apple cider vinegar
1 bay leaf
3 large carrots, peeled and grated
2 onions, finely chopped
5 garlic cloves, crushed and sliced
3 cups mushrooms, sliced
2 large tomatoes, chopped
1 cup buckwheat, uncooked (kasha)
1/2 teaspoon thyme
1/2 cup minced dill
6 large potatoes, peeled and cubed
1 cup fresh or frozen peas
salt and pepper to taste
Buckwheat is a food that is neglected in the American diet, some have never even heard of this very special food. I learned of it’s existence through the Russian friends I’ve made here in New York. Buckwheat is not actually a cereal grain, it’s the fruit of a plant related to the almighty rhubarb! It is very high in fiber and can be cooked as a breakfast porridge or a dinner side dish. This recipe can easily be converted to a vegetarian version. A hearty all in one meal!
Photo by Sara K. 2013
DIRECTIONS
Cook the chicken thighs in medium pot with water to cover, vinegar and the bay leaf for 2-3 hours. Why so long? Because you the vinegar aids in extracting calcium and collagen from the chicken bones. Remove thighs to plate using tongs and reserve liquid and bay leaf. While the chicken cools, prepare carrots, onions, garlic, mushrooms and tomatoes and add to large stock pot. Place a sieve over the top of the stockpot, and place a piece of cheesecloth inside. Pour reserved liquid from the chicken into lined sieve to filter out any “crud”. Add 8 cups of water, bay leaf, thyme, dill and salt and pepper to taste. Bring vegetable-stock mixture to a boil, then reduce heat to simmer. Using kitchen shears cut chicken pieces into small pieces into soup, discarding skin and bones. Simmer for 1 hour, stirring occasionally. Add peeled and cubed potatoes, peas and buckwheat. Continue simmering until potatoes are tender and buckwheat is soft. Serve with Oat Molasses Bread.
