Buckwheat soup with mushrooms and potato dumplings
4 servings
40 minutes
Sometimes soups with buckwheat are called miners' soups, perhaps because of their satiety - eat a bowl and go straight to the coalface. Here the nutritional value of the soup is enhanced by potato dumplings and mushroom aroma, so a bowl of this soup can easily replace a whole lunch. Comfort food should be like this: warming and raising the mood, overall tone and positivity, especially if you have a glass of something stronger with the rich soup.
1
Cut the chicken breast into pieces, cover with water, add salt, and boil until cooked.
- Chicken breast: 1 piece
- Water: 3 l
- Salt: pinch
2
Sort the buckwheat and lightly roast it in a dry pan.
- Buckwheat groats: 0.5 glass
3
Clean the mushrooms, chop them, and fry in vegetable oil until the liquid evaporates.
- Button mushrooms: 250 g
4
Add grated carrot and chopped onion, sauté everything together.
- Carrot: 1 piece
- Onion: 1 piece
5
Boil the potato (I have one large potato here, cut into three parts). Mash it. Add an egg. Mix. Add salt and flour. Mix. It should be a thick dough, but one that can be scooped with a spoon.
- Potato: 3 pieces
- Chicken egg: 1 piece
- Salt: pinch
- Wheat flour: 4 tablespoons
6
The chicken breast is cooked. We add buckwheat and bay leaf.
- Buckwheat groats: 0.5 glass
- Bay leaf: 2 pieces
7
Use a teaspoon to drop small pieces of dough into the broth and stir.
8
Once the dumplings float (they float up almost immediately), add the sautéed mushrooms and vegetables. Stir, bring to a boil, and cook for another 3-4 minutes until the dumplings firm up.
- Button mushrooms: 250 g
- Carrot: 1 piece
- Onion: 1 piece
