Mushroom soup with buckwheat
4 servings
45 minutes
The main secret of this simple soup is to cook it in season and use good wild mushrooms. You can add birch or aspen mushrooms to the broth - they will give a rich flavor, but be sure to add at least one boletus, just for the flavor. Otherwise, simple home cooking should be so laconic: carrots fried with onions, buckwheat and dill. And no garlic and, God forbid, mustard or horseradish - the natural subtle mushroom spirit is good on its own, it is better to leave it without any extraneous ingredients . Recipe from Rusiko Shamatava, chef of the Dzhondzholi restaurants.
1
Peel the onion and slice it into thin rings.
- Onion: 1 head
2
Peel the carrot and potato, and cut them into small cubes.
- Carrot: 1 piece
- Potato: 2 pieces
3
Heat vegetable oil in a pan, add onion and fry until golden.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
4
Add carrots to the pan and fry over medium heat until soft and golden.
- Carrot: 1 piece
5
Pour vegetable broth into the pot and bring to a boil.
- Vegetable broth: 1 l
6
Add potatoes and boil for 7 minutes, constantly skimming the foam. Season with salt and pepper.
- Potato: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Slice the mushrooms lengthwise to preserve their shape.
- White mushrooms: 200 g
8
Add mushrooms, fried onions, and carrots to the pot.
- White mushrooms: 200 g
- Onion: 1 head
- Carrot: 1 piece
9
Boil for 15 minutes.
10
Cook the buckwheat separately until ready.
- Boiled buckwheat: 50 g
11
Chop the dill finely.
- Dill: 1 bunch
12
Pour the soup into bowls, add buckwheat, and sprinkle with dill.
- Boiled buckwheat: 50 g
- Dill: 1 bunch