Buckwheat soup with mushrooms

Buckwheat soup with mushrooms

Ingredients

Buckwheat – 0.5 cups

Medium potatoes – 2 pcs.

Onions – 1 pc.

Dried mushrooms – 1 cup

Olive oil – 1 tbsp.

Dill – 0.5 bunch

Smoked pork ribs – 300 g

Sea salt - to taste

Pepper, h.m. - taste

Bay leaf – 1-2 pcs.

Garlic – 1 clove

• 208 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

Buckwheat soup with mushrooms is my favorite version of mushroom soup. It is best to prepare it from dried mushrooms, because they mix perfectly with buckwheat to taste. As for meat, in my opinion, smoked ribs are ideal here. The soup comes out very fragrant, with a rich, catchy taste.

To make a delicious soup with buckwheat and mushrooms, take the products from the list. Wash and peel the vegetables.

Pour boiling water over the mushrooms, cover with a lid and let them swell for 20-30 minutes. Do not drain the water, we will also add it to the soup.

Boil water in a saucepan, put chopped ribs and mushrooms in it along with water. Cook for 15 minutes. After 15 minutes, add the washed buckwheat. It is always necessary to collect foam, because after adding buckwheat, there will be a lot of it.

And chopped potatoes. Cook for another 15 minutes.

Grate the carrots on a large grater.

Fry in a small amount of vegetable oil until golden brown, transfer to a pan, cook for another 5-7 minutes.

Add a bay leaf and a clove of garlic, cut crosswise. Cook the soup for another 5-7 minutes.

Finely chop the dill, add to the soup, stir, cover and turn off the stove. Let the mushroom soup with buckwheat steep for 15-20 minutes.

Before serving, remove and discard the garlic.

Buckwheat soup with mushrooms is ready. Can be served with sour cream. Have fun!

Stewed soup with buckwheat and mushrooms

You will occasionally see buckwheat among the ingredients for soup. But in vain, soup with buckwheat and mushrooms turns out tasty and satisfying, despite the fact that there is no meat in this soup. If you wish, you don’t have to season the soup with sour cream, then this soup can vary the menu of those who are fasting.

Ingredients for “Stewed soup with buckwheat and mushrooms”:

• Buckwheat – 100 g
• Potatoes - 4 pcs.
• Mushrooms – 200 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Sour cream – 200 g
• Water - 2.0 l
• Dill - 0.5 bunch.
• Salt - to taste

Production time: 55 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Stewed soup with buckwheat and mushrooms”:

Buckwheat is convenient, tasty, accessible to everyone and loved by everyone. The highest content of minerals and vitamins makes buckwheat the “queen of cereals.”

Boil the mushrooms (I have a frozen mixture of forest mushrooms, it contains boletus, boletus and white mushrooms). Let cool a little.

Chop the onion, cut the carrots into strips.

Cut the potatoes into cubes.

Place onions, carrots and mushrooms cut into strips in a frying pan greased with vegetable oil.

Fry vegetables and mushrooms for 5 minutes.

Pour water into the pan, bring to a boil, add potatoes. Cook for 5 minutes. Then add fried vegetables with mushrooms and washed buckwheat to the pan.

Cook until half cooked, about 10 minutes.

After this, cover the pan with a lid and place in an oven preheated to 180 degrees. Simmer for another 15 - 20 minutes until the cereal is ready.

Stewed soup with buckwheat and mushrooms is ready.

Pour the finished soup into bowls, generously add sour cream and dill.

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July 2 gmi334455 # (recipe creator)

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Buckwheat soup with mushrooms

Not almost everyone realizes that buckwheat produces not only a tasty and necessary porridge, but also an equally tasty and even more necessary and nutritious soup. The huge advantage of the soup is that it is equally tasty, whether cooked in water or in meat broth.

Buckwheat soup with potatoes and mushrooms is quite easy to prepare. But we will still cook it in meat broth.

To do this, fill a piece of meat or a bone with meat with cool water and bring the water to a boil. When the water boils, drain it, rinse the meat under cool water and fill it again with a portion of the freshest water. Bring to a boil again and now cook the meat over low heat until done, which will take about an hour to an hour and a half.

During this period of time, while the meat is cooking, heat the buckwheat in a frying pan:

This is done to improve its taste and disinfection, because... It is not recommended to wash buckwheat. Instead, it needs to be calcined.

Pour the buckwheat into a dry, hot frying pan and fry it for 5 minutes, stirring constantly, until it turns golden. In a separate frying pan or in the same frying pan in which the buckwheat was fried, create a frying of onions and carrots:

And fry the mushrooms separately:

Mushrooms can be any kind - even if you pick them yourself - from boletus mushrooms to boletus mushrooms, even store-bought champignons. Peel the potatoes, rinse thoroughly under running water and cut into cubes:

Now that the meat is already cooked, we take it out of the broth and disassemble it into small pieces, which we immediately put back into the pan. Add buckwheat to the broth with meat and let it cook for 5-7 minutes.

Then we put the potatoes into the soup, followed by fried onions and carrots and mushrooms. We also add bay leaf and favorite spices. If there are none, then only salt and pepper will come off completely. Cook everything until the potatoes are ready. At the very end, add garlic and finely chopped herbs.

How to cook buckwheat soup with mushrooms?

Almost everyone knows that doctors advise eating the first course every day. Mothers teach their daughters to cook soups that they themselves adore, but there are many other ordinary and delicious recipes. For example, meat broth plus pearl barley, rice, millet or buckwheat.

If you love buckwheat porridge, you will definitely like buckwheat soup with mushrooms. Its piquancy comes from fragrant and very healthy mushrooms. Apart from mushrooms, the soup can be prepared with liver or ribs, meat, poultry or fish.

If you want the most dietary option, then cook it in water, and a rich and necessary soup will be obtained from the meat pulp. The fattest and highest-calorie will be on the bones, with ribs.

Buckwheat is a very necessary cereal. It is often recommended for children and adults to eat. Especially for those who are recovering from an illness, because it gives energy and strength. This cereal contains a lot of carbohydrates, proteins, amino acids, iron and other essential microelements and vitamins. It is especially useful for children (milk porridge) and old people.

Almost all gourmets will confirm that the best buckwheat soup is made with mushrooms. It looks appetizing, smells very pleasant, especially with snow-white mushrooms - this is the height of perfection!

This first dish is considered dietary. Even with rich broth it will not harm the body, and if it is served with water, it will be very low in calories. Which mushrooms are best? Naturally, the most delicious mushroom soup with buckwheat will come from wild mushrooms. All edible ones are suitable, for example, chanterelles, Polish or snow-white, honey mushrooms or russula and others.

City dwellers do not have as much choice as village dwellers, who can go to the forest, pick mushrooms, and later dry them in reserve. In big cities, this first dish is prepared from oyster mushrooms or champignons. If you manage to buy dried snow-white mushrooms at the market, it’s a feast for body and soul, so you’ll get a very tasty soup. But there is also an advantage: preparing champignon soup with buckwheat takes an hour faster.

Before you add buckwheat to the soup you are preparing, you need to sort it out, discard the black grains in the husk, dried stems, etc. Wash it later. Both cereals made from whole grains and chopped grains are suitable. It cooks faster, and you need to add it to the soup later than whole grain cereals. Add potatoes, wait 10 minutes. - and add buckwheat.

Compound:

• any mushrooms - 150 g;
• medium potatoes - 2 pcs.;
• medium onion - 1 pc.;
• large tomato - 1 pc.;
• medium carrots - 1 pc.;
• Garlic - 1 clove;
• buckwheat - 100 g;
• parsley or dill - 1 bunch;
• sour cream 15 or 20% - 1 glass;
• salt, pepper, favorite spices - to taste.

So, how to cook buckwheat soup with mushrooms?

Prepare the soup for 1 hour with oyster mushrooms or champignons and 2-6 hours with fresh or dried forest mushrooms. Makes approximately 6 servings.

1. Wash the champignons or oyster mushrooms under running cool water, peel them, cut them into strips or cubes and put them in salted water to boil. If you have dried mushrooms, then you need to soak them in advance, for example, overnight (that is, in the dark) . When you start cooking, boil them for 15 minutes. in salted water. Later, place in a colander and let the water drain.
2. Peel the onion and clove of garlic. Cut the onion into small squares and pass the garlic through a garlic press.
3. Take a 3-liter saucepan with thick walls. Pour 2 or 3 tbsp there. l. sunflower, corn or olive oil. Throw in the garlic and onions and let simmer for 3 to 5 minutes. fry until golden brown. Stir during all this so that it does not burn.
4. Peel the carrots and grate them on a large grater. Throw the carrots into the pan with the garlic and onions and stir everything for another 2 minutes. Fry until the vegetables become a little softer. Add mushrooms here.
5. 5 to 7 minutes will pass, and you will throw the grated tomato into the pan. Simmer all this for 2-3 minutes, stirring occasionally.
6. Peel the potatoes and cut them into medium cubes. Wash the buckwheat under running cool water. Add it to the pan with the vegetables and pour in 2 liters of hot water. Turn the heat to low and after boiling continue to simmer the soup for about 15 minutes.
7. Salt and pepper, add other spices to your own taste.
8. Wash the greens under running cool water. Finely chop it and put it in the soup. Let it simmer for less than a minute and you can remove it from the heat. Close the pan tightly and let it sit for 10 to 15 minutes.
9. Pour the fragrant soup with mushrooms, buckwheat and vegetables into plates and serve immediately. Bon appetit!

Almost everyone serves this soup with finely chopped herbs and sour cream. A good dish for the dinner table, filling and tasty. The recipe can be modified by introducing different vegetables and seasonings, then the taste will be typical every time.

Some people cook buckwheat not only with mushrooms, but also with meat, add cream, and do not sauté the vegetables, but throw them in raw. Allow yourself to be free, be creative in making a delicious soup. Relatives and guests will appreciate the dish, no doubt about it.