Soup with buckwheat and porcini mushrooms
Cooking time:
40 minutes
Active time:
20 minutes
Complexity:
Average
Hearty, fragrant soup - will warm and support your strength in fasting.
4
Recipe "Soup with buckwheat and porcini mushrooms"
Ingredients for 4 servings
Porcini mushrooms
150 g
Carrots
1 pc.
Bulb
Celery root
100 g
Buckwheat
100 g
Vegetable broth
1, 5 L
Bunch of parsley
Salt
Pepper
Vegetable oil
Step 1/6
Pour the washed buckwheat with broth, bring to a boil and cook over low heat under a lid.
Step 2/6
Peel the celery root, cut into strips and add to the buckwheat.
Step 3/6
Finely chop the onion and fry in vegetable oil, then add the chopped carrots and fry for another 5 minutes.
Step 4/6
Dry the thawed porcini mushrooms with a napkin, cut and fry separately from the vegetables, then mix everything, salt and simmer for another minute.
Step 5/6
Add the vegetable mixture to the soup and cook until the buckwheat is ready.
Step 6/6
Chop the parsley and add to the finished soup, cover with a lid, let it brew for 15 minutes. If you eat dairy products, serve with sour cream, and fry vegetables in melted butter - it will be even tastier!
Ingredients for 4 servings
Porcini mushrooms
150 g
Carrots
1 pc.
Bulb
Celery root
100 g
Buckwheat
100 g
Vegetable broth
1, 5 L
Bunch of parsley
Salt
Pepper
Vegetable oil
Nutritional value per 100 g
Calories
51 kcal
Proteins
2 g
Fats
2 g
Carbohydrates
8 g
Saturated fat
1 g
Dietary fiber
0 g
Added sugar
0 g