Light and quick soup with buckwheat and mushrooms is suitable for every day. It turns out tasty, aromatic and satisfying, despite the lack of meat in it. This soup is perfect for a lean menu as it satiates well.
This soup with mushrooms is prepared very quickly. This is a recipe-lifesaver, when there is no time for a long standing at the stove, but you need to feed the family tasty and satisfying.
Also, this soup can be cooked in meat broth.
Be sure to save this delicious and simple buckwheat and mushroom soup recipe to spice up your daily menu!
Ingredients (per 3 liter saucepan):
- water - 2-2.5 l.
- potatoes - 350 g
- champignons - 200 g
- buckwheat - 4 tbsp. l.
- carrots - 1 pc.
- onion - 1 pc.
- salt - 1/2 tbsp. l.
- ground black pepper - to taste
- bay leaf - 1 pc.
- vegetable oil - for frying
Step by step recipe
1. Pour about 2-2.5 liters of water into a three-liter saucepan and put on fire.
2. While the water is heating, cut 350 g of potatoes into small pieces.
3. Put prepared potatoes in hot water. Cook after boiling for about 5 minutes. If foam forms, it is advisable to remove it.
4. The potatoes have been boiling for 5 minutes, add 4 tablespoons. washed buckwheat. Mix everything and cook for about 15 minutes.
5. While buckwheat and potatoes are being cooked, prepare the rest of the ingredients.
Wash 200 g of mushrooms and cut into slices.
Cut 1 onion into cubes.
1 carrot, three on a fine grater.
6. Put chopped mushrooms in a preheated pan. Cook them over high heat until all the liquid has evaporated.
7. When all the liquid from the mushrooms has evaporated, pour vegetable oil into the pan. Put the chopped onion. Pass the onion with mushrooms until the onion is golden.
8. Add grated carrots to this. Cook for about 1-2 minutes more and remove from heat.
9. The potatoes with buckwheat have already been cooked. Add the sautéed mushroom to the pan. Salt the soup with about half a tablespoon of salt.
10. Pepper with black pepper. And put 1 bay leaf. We mix everything.
When the soup boils, add the chopped greens. I added frozen dill. Mix everything and remove from heat.
The soup is ready, you can serve it.
The soup with buckwheat and mushrooms turned out to be aromatic and tasty. It is very simple and quick to prepare. It is great for every day lunch. This soup is also suitable for a lean menu.
Video recipe
The recipe is taken from my culinary site. gotovimop.com