Easy buckwheat soup without meat: a perfect dish for lunch

A light buckwheat soup is the perfect first course for every day, which is made quickly and with affordable ingredients. It is usually cooked with meat. However, you can use mushrooms, which together with buckwheat create a very satisfying combination.

Food blogger Oksana Pashko shared a recipe for a light buckwheat soup with mushrooms on her YouTube channel (Cooking with Oksana Pashko).

Ingredients:

• water - 2-2.5 liters
• potatoes - 350 g
• champignons - 200 g
• buckwheat - 4 tbsp
• carrots - 1 pc
• onion - 1 pc
• salt - 1/2 tbsp
• ground black pepper
• bay leaf - 1 pc
• vegetable oil (for frying)

Method of preparation:

1. Pour water into a saucepan and put on fire.

2. Cut potatoes into small pieces. Put them into the hot water. Bring to a boil and cook for 5 minutes.

3. Rinse and add buckwheat. Cook for 15 minutes.

4. Meanwhile, wash and chop mushrooms, dice onion, and grate carrots. Fry the mushrooms first in a preheated pan until all the moisture has evaporated.

5. Then pour oil into the pan and add the onions. Fry until golden brown.

6. Add the carrots and fry for 1-2 minutes.

7. When the buckwheat and potatoes are cooked, add the roast. Add salt, pepper and bay leaves.

8. When the soup boils, add herbs. Remove from the heat.