The mass can be enough for 6-8 people.
Sauté the onion and garlic cloves in butter until soft. Add the chopped vegetables and fry lightly, turning to the other side (souté). Extinguish with water, add the clear soup and let everything bubble up.
Add the buckwheat and cook on low heat for about 15 minutes.
Remove the pot from the heat and add the diced tomatoes and chopped parsley.
As a quick dish in between or with buttered rice wafers a full dinner.
Cereals possible.
Other : pH = 7-7, 4
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