Beef Buckwheat Soup with Idaho® Potatoes and Broccoli

By Guest Contributor | January 2, 2019 8:43 pm

Prep Time

Cook Time

Serves

8 people

This recipe for Beef Buckwheat Soup with Idaho® Potatoes and Broccoli was created for the Idaho Potato Commission by food blogger Lisa Goldfinger. You can check out her Panning The Globe blog here.

Her Buckwheat Soup is a hearty dinner soup, almost a stew, with plenty of meat and potatoes, carrots, mushrooms and buckwheat in a rich, flavorful mushroom broth.

2 pounds stewing beef, such as chuck, cut into 1-inch pieces
2 tablespoons canola oil
Kosher salt
fresh ground black pepper
10 ounces white button mushrooms, thinly sliced
6 ounces shiitake mushrooms, stems removed, thinly sliced
1 large yellow onion, peeled and diced
2 celery stalks, diced
2 tablespoons minced garlic (about 6 large cloves)
12-16 cups low-sodium chicken broth
3 carrots, peeled and cut into 1/4-inch rounds
2 teaspoons dried thyme
2 bay leaves
1-1/2 pounds yellow flesh Idaho® potatoes, scrubbed cut into 1-inch pieces
1 cup kasha (toasted buckwheat groats)
1 broccoli crown, cut into small florets

1 Season beef generously with salt and pepper. In a large heavy pot, heat oil over medium-high heat until hot. Add half the beef and sauté, turning occasionally, until brown on all sides, about five minutes. Transfer to a plate and repeat with remaining beef. Remove beef from the pot and set aside.
2 Add mushrooms, onions and celery to the pot. Cook, tossing occasionally, until the liquid released by the mushrooms has evaporated and the vegetables just start to brown, about 7 minutes. Add garlic and cook, stirring, for 1 minute.
3 Return beef to the pot. Add 12 cups of chicken broth, carrots, thyme, bay leaves, 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil. Lower to a simmer and cook, uncovered, for 1 hour and 45 minutes.
4 Add potatoes and buckwheat. Turn the heat up and bring the soup to a boil. Turn it back down to a simmer and cook for 20 minutes.
5 Add the broccoli and simmer for 5-10 minutes more. If you want to thin the soup, add more chicken broth and heat through. Season soup to taste with salt and pepper. Ladle into bowls and serve hot.