
1 large onion, chopped
2 garlic cloves, chopped
1 bay leaf
3 sprigs of thyme
1 sprig rosemary
1,5 tbsp tomato puree
50 g buckwheat
250 ml good red wine
250 ml vegetable stock
3 big or 6 small beets,
1 tbsp honey
1 tsp balsamic vinegar
125 g chestnut mushrooms
2 tbsp silver skin onions