Buckwheat soup is a truly warming, filling and aromatic Vegetable and groats soupthanks to which it will satisfy even a lot of hunger. Using vegetable broth, you can successfully give it to people on a vegan diet. The dish is easy and fast, but also incredibly contentious. It refers to the regional cuisine of the Eastern Borderlands, where simple and cheap ingredients were used, which in combination gave an amazing effect. Nothing prevents you from He also added carrots, leek or celeryif you have them in the fridge. All household members and guests will fall in love with this soup.
Ingredients:
- 1.5 liters of poultry or vegetable broth,
- 300 g of potatoes,
- 120 g mushrooms,
- 75 g buckwheat,
- 1/2 onion,
- a tablespoon of olive oil,
- 2 bay leaves,
- a teaspoon of salt,
- 1/4 teaspoon of black pepper.
Additionally:
- parsley for decoration.
Method of performance:
Cut the onion into small cubes, peel the potatoes and cut into medium -sized cubes, and sliced mushrooms.
Heat the oil in a large pot. Add the onion and fry it to vitrify. Then add mushrooms and fry them for 1-2 minutes, to lightly evaporate the liquid. Add potatoes and mix.
Pour the whole broth and pour in. Mix
Season to taste with salt, pepper, bay leaf. Cover the pot with a lid and cook the soup on medium heat for 10-15 minutes, to combine flavors and cook buckwheat.
Pour the buckwheat soup into bowls and decorate with chopped parsley. Serve warm.
Store the remains in the fridge and use within 2 days. If it becomes too thick, dilute it with additional broth.
Source: NowowoPuje.pl
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