Buckwheat Soup with Mushrooms
The combination of chicken broth, mushrooms, and buckwheat is very successful, resulting in a tasty and nutritious soup. Prepare buckwheat soup following this recipe, it will add variety to your daily menu and won't require any special culinary skills.
Chicken Meat
2 pieces (drumsticks)
Potatoes
4-5 pieces
Carrot
1 piece
Onion
1 piece
Mushrooms
10.5 oz (shiitake mushrooms)
Salt
to taste
Peppercorns
4 pieces
Buckwheat Groats
1.5 cups
Sunflower Oil
3 tbsp
Black Pepper
0.5 tsp (ground)
Bay Leaf
2 pieces
Garlic
1 clove
To prepare buckwheat soup with mushrooms, take chicken drumsticks, wash them well, put them in a pot, and pour in 12 cups of cold water. Add peppercorns, a pinch of salt, bay leaf, and a peeled clove of garlic. Cook the broth over low heat for 40 minutes after it boils, skimming off any foam.
Finely dice the onion, grate the carrot using a coarse grater, and dice the potatoes and mushrooms into small cubes.
Lightly sauté the onion, carrot, and mushrooms in vegetable oil.
When the meat is ready, remove it from the broth, remove the bones, and cut it into small pieces. Return the meat to the broth, add the potatoes and buckwheat groats. Cook the soup until the potatoes are done (15-20 minutes).
Once the potatoes are cooked, add the sautéed vegetables to the buckwheat soup, season with salt and ground black pepper to taste.
Serve buckwheat soup with mushrooms hot, sprinkled with herbs.
© Наталья Лиханова
(5/5)
