Chicken soup with buckwheat

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Separate chicken sirloin. Put bones, fat and skin into saucepan. Add one onion, peeled beforehand, one carrot, and dill. Pour 1 liter of water, put on the fire, bring to a boil, and boil on the slow fire for about 20 minutes.
Put chicken sirloin, which is cut into small pieces, into prepared filtered boiling broth. Boil on the slow fire 6-8 minutes.
Add potato, peeled beforehand and cut into cubes. In 2-3 minutes pour in sorted, washed and dried buckwheat, add salt to taste.
Cut into small pieces the rest of carrot and onion, then dry in vegetable oil, put everything in saucepan, add sweet pea to taste, bring soup to preparedness. Serve up, after having decorated by greens.