Buckwheat is the queen of any cuisine. It is ideal both for a fitness diet and for baby food. And this recipe for aromatic soup with buckwheat and porcini mushrooms will warm you up and give you strength during fasting. It can be served for both lunch and dinner
Soup with buckwheat – ingredients:
150 g of porcini mushrooms
1 carrot
1 bulb
100 g of celery root for buckwheat soup
100 g of buckwheat
1.5 liters of vegetable broth
a bunch of parsley
salt, pepper
vegetable oil
Preparation:
Step 1.
For soup with buckwheat and porcini mushrooms, pour broth over washed buckwheat, bring to a boil and cook over low heat with the lid on.
Step 2.
Peel the celery root, cut it into strips and add it to the buckwheat.
Step 3.
Cut the onion finely and fry in oil, then add the carrot cut into strips and fry for another 5 minutes.
Step 4.
Dry the thawed porcini mushrooms with a napkin, cut them and fry them separately from the vegetables, then mix everything, add salt and simmer for another minute.
Step 5.
Add the vegetable mixture to the soup and cook until the buckwheat is ready.
Step 6.
Chop the parsley and add to the finished mushroom soup, cover with a lid, let it brew for 15 minutes.
Step 7.
If you use dairy products, serve soup with buckwheat and porcini mushrooms with sour cream, and fry vegetables in ghee – it will be even tastier.
Delicious!