Ingredients — serves 4:
Buckwheat groats 120−140 g
Onion 1 medium size
Carrot 1 medium size
Bay leaves 1 leave
Garlic, grated 1−2 cloves
Vegetable stock 700 ml
Мilk (3,5 — 3,8%) 400 ml
Soy sauce 1 tbsp.
Fresh thyme, finely chopped 1 tbsp.
Fresh marjoram, finely chopped 1 tbsp.
Ground nutmeg one pinch Walnuts, roughly chopped 70−85 g

First, make up your mind about the "thickness" of your soup: 120 g of buckwheat would provide for a fairly thick soup already. Those liking a soup to be very, very, really thick — increase to 140 g. Same with walnuts. Here we go then! ☺ Boil up the vegetable stock with finely cut onions and carrots (add the bay leave) and simmer for about 5 minutes. Add the thoroughly rinsed buckwheat, boil up again and let simmer another 15 minutes (very low heat). Add the garlic, thyme, marjoram, soy sauce, nutmeg and walnuts, fill up with milk. Bring to boil, then simmer over a very low heat for another 6−7 minutes. In theses last 6−7 minutes don’t let your soup out of sight! Stir permanently! Otherwise the milk, though "in minority", can still get naughty enough to boil over and spoil the game. ☺ Enjoy your meal!