Pork soup with green buckwheat and tomatoes

Rinse pork well, put it into a saucepan (4 liters), pour cold water, bring to a boil.

Insert cloves into onion, add to pan with bay-leaf, cook on low heat for about 1.5 hours, removing foam from time to time.

Then take out the meat, free it from bones, cut into pieces or separate into fibers.

Strain the broth.

Return the pot to the fire. Add diced potatoes to the boiling broth.

Then add the meat. Cook for about 10 minutes.

In the meantime, chop a second onion, place it in a dry heated pan (there is enough fat in the soup as it is), cover it with brown sugar and lightly caramelize the onion,

Pour in the wine, let the alcohol evaporate.

Then add the tomatoes and cook for about 5 minutes.

Stir in the basil and cook for two more minutes.

Add buckwheat to the soup.

Cook for 5 minutes.

Then add the contents of the pan, making sure to "rinse out" pan with broth to take all the juices formed in it. Salt the soup. Cook for another 5-7 minutes until the buckwheat is soft.

At the end of cooking add chopped greens and take the soup off heat.

Let to infuse 20-30 minutes and pour on plates.

To the table!

Bon appetit! :)