Mushroom soup with buckwheat
A warming Croatian-style mushroom soup with nutty buckwheat, creamy sour cream and bright parsley—comforting, earthy and simple to make.
Servings
4
Difficulty
Easy
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Ingredients
main
- 150 g mushrooms
- 50 g buckwheat
- 4 tbsp vegetable oil
- 40 g onion
- 2 pcs garlic
- 1 pcs bay leaf
- 1 tbsp vegetable stock cube
- 50 ml sour cream
- dash white wine vinegar
- top parsley
Directions
- Chop the onion and garlic and slice the mushrooms and wash the buckwheat.
- Heat the oil in a pot and lightly sauté the onion.
- Add the mushrooms and garlic and continue to sauté.
- Add the vegetable stock cube, buckwheat and bay leaf and cover with water.
- Simmer gently until almost cooked.
- Just before fully cooked, add pepper, sour cream mixed with a little flour, chopped parsley and white wine vinegar to taste.