Soup with buckwheat and mushrooms

4 servings

45 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 276.4
• Proteins: 8.8g
• Fats: 14.3g
• Carbohydrates: 30.2g

Ingredients

• Meat broth: 2 l
• Potato: 2 pc
• Buckwheat groats: 4 tbsp
• Fresh mushrooms: 5 pc
• Onion: 1 head
• Butter: 40 g
• Sour cream: 100 g
• Chopped parsley: 3 tbsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Add peeled, washed, diced potatoes to the boiling meat broth and bring to a boil.

   Required ingredients:

   • Meat broth: 2 l
   • Potato: 2 pieces

2. Then add the washed and dried buckwheat, peeled, blanched mushrooms.

   Required ingredients:

   • Buckwheat groats: 4 tablespoons
   • Fresh mushrooms: 5 piece

3. Peel, wash, and chop the onion.

   Required ingredients:

   • Onion: 1 head

4. Fry in a pan with heated oil and add to the lightly boiling soup, season with salt.

   Required ingredients:

   • Butter: 40 g
   • Salt:  to taste

5. Cook until ready.

6. Season the ready soup with sour cream.

   Required ingredients:

   • Sour cream: 100 g

7. Pour into plates.

8. Sprinkle with parsley.

   Required ingredients:

   • Chopped parsley: 3 tablespoons