Buckwheat soup with wild mushrooms: a simple and refined recipe, perfect after the holidays
During the Christmas and New Year holidays, we all eat a lot of heavy food, which can have a bad effect on the body. That's why, in the first days of January, the body literally starts demanding to be fed something healthy, preferably liquid.
This is where a food blogger with the nickname cook_with_me_at_home comes in. It was she who posted on Instagram a recipe for an easy-to-prepare and relatively light soup with buckwheat and mushrooms that will help the body after the holidays.
Soup with mushrooms and buckwheat
Source: Instagram cook_with_me_at_home
Ingredients
- forest dried mushrooms - 1 handful
- water - 0.5 liters
- broth - 2.5 liters
- onion - 1 pc
- carrots - 1 pc
- oil
- buckwheat - 90 gr
- potatoes - 4-5 pcs
- salt
- pepper
- bay leaf
- parsley
Method of preparation
1. Soak mushrooms in water and leave overnight.
2. In the morning, drain water and add broth.
Draining water from mushrooms
Source: Instagram cook_with_me_at_home
3. Grate carrots on a coarse grater and chop onion finely. Fry in a frying pan with vegetable oil until soft.
Frying vegetables
Source: Instagram cook_with_me_at_home
4. Bring broth to a boil and remove the foam.
Soup with mushrooms and buckwheat
Source: Instagram cook_with_me_at_home
5. Add mushrooms and cook for 30 minutes.
Adding mushrooms
Source: Instagram cook_with_me_at_home
6. Add pre-washed buckwheat and cook for another 10 minutes.
7. Add fried vegetables, salt, pepper, and bay leaf and cook until tender.
Adding spices
Source: Instagram cook_with_me_at_home
8. Sprinkle with herbs before serving.
Adding greens
Source: Instagram cook_with_me_at_home
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