Borscht with buckwheat
4 servings
20 minutes
Buckwheat borscht is an unusual reinterpretation of a traditional Ukrainian dish. It combines the deep flavor of classic borscht with the rich texture of buckwheat, giving the soup a special density and nourishment. Historically, borscht is a symbol of Ukrainian cuisine, prepared in every home, and adding buckwheat makes it even more interesting and hearty. Mushroom broth serves as the base, enhancing the dish's aroma, while cabbage, potatoes, and green onions add fresh notes. The dressing completes the composition by uniting all ingredients into a harmonious whole. Borscht is best served with sour cream to highlight its rich flavor. It's an ideal option for cozy family lunches, providing warmth and richness to everyone who tries it.
1
Wash, peel, and cut the potatoes into 1.5 cm cubes.
2
Chop the cabbage. Rinse the grains in cold water.
3
Add potatoes, cabbage, and grains to the boiling mushroom broth.
- Potato: 1 piece
- White cabbage: 120 g
- Campbell's condensed mushroom soup: 375 ml
4
Stir and cook over medium heat for 15 minutes, or until the vegetables and grains are soft.
5
Wash and finely chop the green onion.
- Spring onion: 1 bunch
6
Add green onions and Campbell's Classic Borscht Dressing to the soup pot. Once the broth boils again, remove the pot from the heat. The borscht will taste better if you let it sit for a while.
- Borscht base (beetroot-vegetable dressing): 180 g
7
Serve the borscht with sour cream.
