Buckwheat Soup with Mushrooms

Katyusha Popovych
May 13, 2015
2 min read

(makes 4)

75 g (two) finely chopped onions
100 g (one) coarse-grated carrots
100 g buckwheat
250 g (two) potatoes, peeled and diced
30 – 50 g dried ceps
2l water or vegetable/ beef stock
1 tbsp. sunflower oil
2 bay leaves
1 garlic clove
Salt, black pepper

1 In a small bowl put the mushrooms and cover them with cold water. Set aside and let them absorb the water for at least 2 hours.

2 Sort out chaff from buckwheat. In a frying pan fry it over medium heat, about 2 – 3 minutes.

3 In a large frying pan over medium heat, warm the oil. Add the onions and sauté until softened, 3 – 5 minutes. Add the carrots and sauté until just slightly softened, 3 minutes.

4 Pour water (or stock) in a large saucepan over medium – high heat, add potatoes and season with salt (if needed). Bring to a simmer.

5 Add buckwheat and mushrooms (with the rest of the liquid), cover the saucepan with a lid, and cook for about 10 minutes.

6 Add onions and carrots to the soup and cook until ready, about 15 minutes.

7 Add 2 bay leaves and several grains of black pepper, then press out a garlic clove in the soup. Cover with a lid and set aside for 15 – 20 minutes. Serve with finely chopped parsley.

My Tips:

Don’t put too much garlic, its strong flavour will appear only after 5 – 6 hours!
Instead of mushrooms, the soup can be cooked with 250 – 350 g meat (beef, chicken or lamb). In this case, fill a large saucepan with water and cook the cut into small pieces meat over medium heat for 1 – 1.5 hours. Afterwards, proceed with the main recipe.