Buckwheat soup with champignons
8 servings
40 minutes
Buckwheat soup with mushrooms is a cozy dish of Russian cuisine that embodies the traditions of simplicity and rich flavor. Buckwheat, revered in Russia since ancient times, gives the soup a characteristic nutty aroma, while mushrooms add tenderness and depth of taste. A light sauté of onions and mushrooms enhances their richness, and soy sauce adds a spicy note. This soup not only warms on cold days but is also easily digestible, making it an ideal option for healthy eating. It is perfect for those following a plant-based diet. Serving the soup with aromatic herbs adds freshness and completeness to the flavor palette. Enjoy its softness and harmony!
1
Peel and dice the potatoes. Pour water into a pot and add a tablespoon of soy sauce. Place the potatoes in the pot. While the potatoes are boiling, slice the mushrooms and chop the onion, then sauté in vegetable oil until cooked.
- Potato: 2 pieces
- Soy sauce: to taste
- Fresh champignons: 350 g
- Onion: 1 piece
- Vegetable oil: to taste
2
Buckwheat needs to be sorted, rinsed, and added to boiling water along with the prepared mushrooms.
- Buckwheat groats: 0.3 glass
- Fresh champignons: 350 g
3
Reduce the heat and cook the buckwheat until ready, adding salt and spices to taste. Add greens a minute before turning off the soup.
- Salt: to taste
- Spices: to taste
- Green: to taste