For this stew, make sure that the bones are from a lamb no more than a year old. You can make the stock in advance and freeze it for later use.
Water - make sure that the bones are fully submerged
Bones - as much as you can fit in the pot
2 medium sized carrots
5 medium potatoes
350 g cabbage
1 dl soaked raw buckwheat groats (soak for about 10 hours)
4 garlic cloves
caraway seeds to taste
garlic and sour cream sauce or freshly made pickles to serve
Prepare the stock. Trim away the fat and then place the bones in cold water, bringing it to the boil. Once boiling, skim off the foam. Simmer on low heat for several hours until the meat comes off the bones. Then remove the bones and allow to cool.
Brown the cut up vegetables in butter. Place all ingredients in the pot and add enough stock to cover. Remove the meat from the bones, now cool, and throw it in the pot as well. Simmer until the vegetables are soft. Season with salt and caraway seeds and add the buckwheat. Serve with the sour cream sauce or freshly made pickles.