Mushroom soup with buckwheat noodles
4 servings
45 minutes
Mushroom soup with buckwheat noodles is a cozy dish of European cuisine that captivates with its deep flavor and aroma of forest mushrooms. This traditional treat originated in homes where the autumn harvest of dried mushrooms was transformed into a warming soup. The light nutty note of buckwheat noodles perfectly complements the tenderness of the mushroom broth. Onions and carrots add softness and sweet undertones to the soup, while fresh dill adds a subtle freshness. Served with sour cream, it makes the taste even richer and more harmonious. This soup is not only nutritious but also versatile – it can be enjoyed as a light dinner or a warming lunch on cold days.
1
Soak the mushrooms for a few hours. Drain the water and rinse under the tap. Fill with fresh water and put on the heat. Once it boils, reduce the heat to minimum and cook for half an hour.
- Dried mushrooms: 60 g
- Water: 2 l
2
Chop the onion into small cubes and grate the carrot. Break the noodles in half (optional) and add them to the pot with the mushrooms. Sauté the onion and carrot in a spoonful of oil and add them as well. Cook for another five minutes. Turn off the heat, add chopped dill, and let it steep for 15 minutes. Serve with sour cream.
- Buckwheat noodles: 100 g
- Onion: 0.5 piece
- Carrot: 0.5 piece
- Vegetable oil: 1 tablespoon
- Dill: 0.3 bunch
- Salt: to taste
- Ground black pepper: to taste