Step-by-step recipe for making mushroom soup with buckwheat.

fresh mushrooms (champignons) - 400-500 gr.,

buckwheat – ½ cup,

potatoes – 3-4 pcs.,

onions – 1-2 pcs.,

carrots – 1 pc.,

vegetable oil,

parsley and dill,

salt - to taste.

Mushroom soups with the addition of various cereals are very good. We have already published on our website and. Today we bring to your attention a step-by-step recipe for making mushroom soup with buckwheat.

How to cook mushroom soup with buckwheat?

– very tasty and aromatic soup. It doesn't take much time or effort to prepare the soup, as it is very easy and quick to prepare. Mushroom is an excellent first course for those people who fast.

Be sure to prepare mushroom and buckwheat using our photo recipe, and you will be satisfied with the result.

Making mushroom soup with buckwheat.

To prepare mushroom soup with buckwheat First you need to wash and peel the mushrooms.

Cut the mushrooms into quarters or cubes.

Then prepare the vegetables. Wash the potatoes, peel them, cut them into cubes and rinse.

Peel the onion, rinse and cut into cubes.

Wash the carrots, peel and grate on a coarse grater.

Then you need to boil water in a saucepan, add salt and add chopped mushrooms. As soon as the mushrooms boil, reduce the heat and simmer for 10 minutes.

Next, you need to fry the onion a little in a frying pan with vegetable oil. Then add carrots and fry over low heat for 7-10 minutes.

When the mushrooms are ready, add the potatoes to the pan and cook until tender.

At this time, you need to rinse the buckwheat several times.

When the potatoes are almost ready, add the washed buckwheat to the pan.

Everyone loves buckwheat soup with mushrooms, as it is wonderfully tasty, but relatively rarely appears on the table. A transparent broth of a characteristic color with golden rings of fat and large mushroom plates causes a strong appetite just by its appearance.

To enhance the warm, unique smell of buckwheat grains, the prepared dry cereal should be heated in a hot frying pan for a couple of minutes before washing, with continuous stirring.

Wild mushrooms will have to be thoroughly washed to remove sand in several waters, but the extra trouble will pay off handsomely. They release more intense aroma when fried in butter.

Ingredients

• water 2.5-3 l
• buckwheat 1 cup
• onion 1 pc.
• carrots 1 pc.
• champignons 500 g
• potatoes 7-8 pcs.
• vegetable oil 3-4 tbsp. l.
• ground black pepper
• bay leaf 2 pcs.
• greens to taste

Preparation

1. Cut the onion into small pieces, chop the carrots on a coarse grater. Pour vegetable oil into the pan in which you will prepare the soup. Reheat over low heat. Add onions and carrots. Stirring with a spatula, fry for 8-10 minutes until soft and golden brown.

2. Peel the potatoes. Cut into small cubes. Place in a saucepan and fry with onions and carrots for 5-6 minutes.

3. Pour in water or meat broth. Stir and bring to a boil.

4. Rinse buckwheat well, remove defective grains. Add washed buckwheat to the rest of the ingredients. Stir and let it boil. Cook over moderate heat for 10-15 minutes. Buckwheat grains should become slightly soft.

5. Wash the champignons thoroughly and cut into slices along with the legs. Add to the pan. Stir and boil. Cook for 10 minutes until the mushrooms are ready. Instead of champignons, you can use oyster mushrooms.

A simple lean buckwheat soup with mushrooms and potatoes, which is suitable for a lean diet and for those who are on a diet - not a fatty broth, low in calories, but at the same time nutritious protein from mushrooms and buckwheat, which will give both satiety and strength. Any mushrooms will do: champignons, oyster mushrooms, you can take forest mushrooms, with which any dish is much tastier - porcini mushrooms, boletus, boletus or chanterelles (even frozen, as in the recipe) or dried.

The basis of the taste is “forest meat” and spices. So I suggest adding a little curry mixture to the broth, which will add flavor and a beautiful golden color.

Ingredients for 2-3 servings:

• 600 ml. water or vegetable broth;
• 200 g champignons;
• 2 large potatoes;
• 5 tbsp. l. buckwheat
• 1 small carrot;
• 1/4 onion;
• 1 clove of garlic;
• 1/2 curry mixture;
• vegetable oil for frying;
• salt to taste.

Recipe with photos step by step:

Chop the onion and garlic very finely. Grate the carrots. And fry everything together in a frying pan in vegetable oil until golden brown. Adjust the amount of oil to your taste, making the soup more or less fatty.

Add curry to the frying.

And mushrooms, cut into slices. Mix with vegetables. Fry for another 4-5 minutes.

Put water on the fire.

Place the roast and mushrooms into boiling water.

We sort through the buckwheat - remove small debris and pebbles that may accidentally get caught.

Add to the broth.

And then - peeled potatoes, after cutting them into cubes.

Cook until the cereals and vegetables are completely cooked.

And then pour it into plates. You can decorate with herbs and serve buckwheat soup with mushrooms and sour cream.

How to cook delicious buckwheat soup with mushrooms

• For such lean soups, give preference to wild mushrooms;
• Dried porcini mushrooms have the greatest aroma;
• For the base of the soup, use ready-made vegetable broth;
• For those who do not like onions or fried in soups, replace the onions and garlic with the spice asafoetida;
• Dill and parsley not only decorate a hot dish, but also give a pleasant aroma and taste;
• In season, add a variety of vegetables to the broth: green beans, zucchini, fried eggplant, pumpkin, cabbage to taste.

Bon appetit!

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 cold water and bring the water to a boil. When the water boils, drain it, rinse the meat under cold water and add a portion of fresh water again. 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 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 about five minutes, stirring constantly, until it turns golden. In a separate frying pan or in the same one in which the buckwheat was fried, fry the 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 separate 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 just salt and pepper will do. Cook everything until the potatoes are ready. At the very end, add garlic and finely chopped herbs.

Many people know that doctors recommend eating first courses every day. Mothers teach their daughters to cook soups that they themselves love, but there are many other simple and tasty recipes. For example, meat broth plus pearl barley, rice, millet or buckwheat.

If you love buckwheat porridge, you will definitely love buckwheat soup with mushrooms. Aromatic and very healthy mushrooms add piquancy to it. In addition to mushrooms, the soup can be prepared with liver or ribs, meat, poultry or fish.

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

Buckwheat is a very healthy cereal. It is recommended to be eaten regularly by children and adults. 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 useful microelements and vitamins. It is especially useful for children (milk porridge) and the elderly.

Many gourmets will confirm that the best buckwheat soup is made with mushrooms. It looks delicious, smells very nice, especially with porcini mushrooms - this is the height of perfection!

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

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

Before you add buckwheat to the soup being prepared, you need to sort it out, discard the black grains in the husk, dried stems, etc. Then rinse it. Both whole grain and chopped grains are suitable. It cooks faster and needs to be added 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 cup;
• 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. Simply rinse the champignons or oyster mushrooms under running cold water, peel them, cut them into strips or cubes and leave them to boil in salted water. If you have dried mushrooms, then you need to pre-soak them, for example, overnight. When you start cooking, boil them for 15 minutes. in salted water. Then 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 while doing this to prevent it from burning.
4. Peel the carrots and grate them on a coarse grater. Throw the carrots into the pan with the garlic and onions and stir everything for another 2 minutes. Roast 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. Rinse the buckwheat under running cold 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 cook the soup for about 15 minutes.
7. Salt and pepper, add other spices to your taste.
8. Rinse the greens under running cold 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 aromatic soup with mushrooms, buckwheat and vegetables into bowls and serve immediately. Bon appetit!

Many people serve this soup with finely chopped herbs and sour cream. An excellent dish for the dinner table, filling and tasty. The recipe can be modified - add different vegetables and seasonings, then the taste will be unique each time.