Mushroom Buckwheat Soup

Instructions

1. 1

   Chop Vegetables and Rinse Buckwheat

   7 min

   Start by finely chopping the onion and garlic, taking care to make uniform pieces for even cooking. Next, slice the mushrooms into bite-sized pieces. Rinse the buckwheat under cold water in a fine mesh strainer to remove any dust or impurities, ensuring it’s clean before cooking.

2. 2

   Sauté Onion in Oil

   5 min

   In a medium pot, pour in vegetable oil and heat it over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, or until the onions are soft and translucent, stirring occasionally to prevent sticking.

3. 3

   Cook Mushrooms and Garlic

   6 min

   Add the sliced mushrooms to the pot along with the minced garlic. Sauté for an additional 5-7 minutes until the mushrooms have released their moisture and are tender, stirring frequently to ensure even cooking.

4. 4

   Combine Ingredients and Add Water

   5 min

   Stir in salt, the vegetable stock cube, buckwheat, and the bay leaf to the pot. Pour in enough water to cover the mixture by about an inch, then stir well to combine all ingredients evenly.

5. 5

   Simmer Soup

   17 min

   Bring the mixture to a gentle boil, then reduce the heat to low and allow the soup to simmer. Cook for approximately 15-20 minutes, or until the buckwheat is tender but still slightly chewy, stirring occasionally to prevent sticking.

6. 6

   Finish and Serve Soup

   5 min

   Just before serving, stir in freshly ground black pepper to taste. Mix the sour cream with a small amount of flour to thicken, then add it to the soup along with chopped parsley and a splash of white wine vinegar for brightness. Stir well and serve hot, garnished with additional parsley if desired.