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Russian · Soups
Mushroom and Buckwheat Soup
A flavorful and hearty homemade soup with buckwheat and sautéed mushrooms, perfect for a light lunch.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the onion, coarsely grate the carrot, and sauté in oil until lightly golden. Add the sliced mushrooms and cook for 2–3 minutes.
2
In a dry skillet, add the buckwheat and toast over medium heat, stirring constantly. Once the grains start to 'pop' and jump around, reduce the heat and continue until almost all the grains have opened up.
3
Add the buckwheat, potatoes, bay leaf, and salt to boiling water. Cook for 7–10 minutes until the potatoes are half-cooked.
4
Stir the mushroom soffritto, garlic, parsley, and pepper into the soup. Simmer for 2 minutes and it's ready to serve.
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