Soup with buckwheat and mushrooms
4 servings
45 minutes
The recipe is taken from the book "Ural cuisine.
Calories276.4kcal
Proteins8.8grams
Fats14.3grams
Carbohydrates30.2grams
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
1
Add peeled, washed, diced potatoes to the boiling meat broth and bring to a boil.
- Meat broth: 2 l
- Potato: 2 pieces
2
Then add the washed and dried buckwheat, peeled, blanched mushrooms.
- Buckwheat groats: 4 tablespoons
- Fresh mushrooms: 5 piece
3
Peel, wash, and chop the onion.
- Onion: 1 head
4
Fry in a pan with heated oil and add to the lightly boiling soup, season with salt.
- Butter: 40 g
- Salt: to taste
5
Cook until ready.
6
Season the ready soup with sour cream.
- Sour cream: 100 g
7
Pour into plates.
8
Sprinkle with parsley.
- Chopped parsley: 3 tablespoons
