Place the meat into a large soup pot filled with water. Bring to a boil and then turn the heat down to medium. Add the bay leaves and let the meat cook for at least 40 minutes. Season with salt. Add the buckwheat and cook for an additional 15 minutes.
Clean and dice the potatoes. Add them to the soup.
Dice the onions, herbs, and carrots into small cubes.
In a skillet preheated with oil over medium heat, sauté the carrots and onions until golden brown. Add to the soup and simmer for 5 minutes.