I love buckwheat, but have never added it to soups before. My sister praised buckwheat soup with meat so much that I also took the risk of making such a soup, but with mushrooms, because I don’t eat meat.
Someday I’ll make buckwheat soup with meat for my husband and share the recipe with you, and today – buckwheat soup with mushrooms. I liked adding processed cheese to mushroom soup; the creamy taste goes very well with mushrooms. And melted cheese fits well into buckwheat soup.
To prepare buckwheat soup for a 2.5 liter pan we need
- buckwheat - 3-4 tablespoons
- onion - 1 medium head
- carrots - 1 root vegetable
- mushrooms, I took oyster mushrooms - 350−400 grams
- potatoes - a couple of tubers
- processed cheese - 100 grams
- garlic - 2-3 cloves
- soup spices, salt and pepper
- bay leaf - 2-3 leaves
- dill greens
- vegetable oil for frying
- The beginning of preparing buckwheat soup is the most common - we fry the vegetables. To do this, peel the onion and chop it finely, chop the garlic, throw it into a pan in heated vegetable oil and lightly fry.
- Wash the carrots, peel them, grate them on a coarse grater and add the stew to the onions.
- We cut off the roots of the oyster mushrooms, wash them under running water and cut them as desired. Add the mushrooms to the vegetables, mix, you can add a little boiling water and simmer under a closed lid for 10-15 minutes. It is better to close the lid so that the mushroom juice does not evaporate and the soup turns out aromatic.
- Wash the potatoes, peel them, cut them into small cubes, add them to the pan and pour boiling water over them.
- After the broth boils, add the fried buckwheat.
- Cut the processed cheese into small cubes, pour in hot broth or boiling water and knead with a fork until almost smooth. Pour the cheese mixture into the soup, add spices, salt and pepper. Cook until the buckwheat and potatoes are ready. Remove the soup from the heat, add a couple of bay leaves and chopped dill. Cover with a lid and let steep for 15-20 minutes. After which we take out the bay leaf and enjoy the tasty and aromatic buckwheat soup with mushrooms.
Bon appetit! It turns out very tasty if you add sour cream.
If you are on a diet or fasting, exclude processed cheese from the recipe and do not season the soup with sour cream. You will receive a hearty, tasty and nutritious lean soup.
Buckwheat soup - video recipe.
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Today we offer you another simple but very tasty soup that will definitely become a frequent guest on your table - mushroom soup with buckwheat. It is very aromatic, thanks to the mushrooms and vegetables in its composition, and buckwheat gives it an even richer and more intense taste.
Author of the publication
Born in Crimea, now lives in Vidnoye, Moscow region. Mother of two wonderful mischievous children.
Loves to come up with new dishes and experiment with different combinations of spices. She maintains her blog on Instagram, where she shares her recipes under the hashtags #lenushka_vegan and #lenushka_vegan_baking.
- Recipe author: Elena Davydova
- After cooking you will receive 8
- Cooking time: 40 min
Ingredients
- 20 gr. wild mushrooms
- 250 gr. buckwheat
- 2.5 l. water
- 600 gr. potato
- 150 gr. bulb onions
- 200 gr. carrot
- olive oil
- ground black pepper
- dill
Cooking method
Wash buckwheat and mushrooms.
Soak mushrooms in a small amount of water for 10 minutes. Dried mushrooms can be replaced with frozen or fresh wild mushrooms. In this case, they will need to be stewed along with onions and carrots.
Wash the potatoes, peel and cut into small cubes. Pour water into a saucepan and cook the buckwheat and mushrooms. Once the water boils, add the potatoes and cook until all ingredients are cooked through, about 15 minutes.
Peel and finely chop the onion, peel and grate the carrots.
Saute the vegetables in a skillet with a little olive oil until the onions are soft, about 10 minutes. If necessary, add a small amount of water to the pan to prevent the vegetables from burning.
Add the stewed vegetables to the pan with buckwheat and mushrooms. Add salt, ground black pepper, more water if necessary, and let the soup simmer for another 5 minutes.
Wash the dill and chop finely. Serve with hot soup.
Mushroom soup with buckwheat ready!
Bon appetit!
The combination of buckwheat and mushrooms is as ideal and harmonious as rice with fish or potatoes with a cutlet. And believe me, these are not all the advantages of buckwheat soup with champignons, the recipe for which you will find below. This first dish is very light and low in calories, but nutritious thanks to mushrooms and potatoes. This is also a good lunch option for people who adhere to a strict fast or diet; the dish will also appeal to vegetarians. A definite plus is the ease and speed of preparation. In just half an hour you will have a large pot of aromatic soup on the stove for the whole family.
Buckwheat is a very healthy cereal that our body needs. It is a record holder for iron content, which plays an important role in strengthening the cardiovascular system. In addition, regular consumption of buckwheat will improve your complexion, increase hemoglobin, improve the functioning of the gastrointestinal tract, strengthen nails and bones, and improve the functioning of the heart and kidneys. Champignons contain a lot of protein, which allows them to replace meat. They are also useful for vision and strengthening bones, nails, and teeth.
Preparing lean buckwheat soup with mushrooms is not difficult, and the body will also be saturated with useful substances. Therefore, quickly start preparing this simple but tasty first dish.
Ingredients:
- 3 l. water;
- 2 -3 potatoes;
- 150 g buckwheat;
- 200 g champignons;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- Salt - to taste;
- Greenery;
- 3-4 tbsp. vegetable oil.
How to cook buckwheat soup with mushrooms, recipe with photo
1. Peel and wash the onions and carrots. Three carrots on a coarse grater. Chop the onion.
2. Wash the champignons and cut into slices.
3. Fry vegetables and mushrooms in vegetable oil for 5 minutes, stirring constantly. At the same time, the onion should become transparent and not fried, and the carrots should become softer, without losing their rich orange color.
4. Peel the potatoes, wash them, cut them into medium cubes. Pour water into a saucepan and put it on fire. When the water boils, add the potatoes to the pan.
5. Be sure to wash the buckwheat well. We remove excess debris and blackened pieces of cereal from the water. We change the water several times until it becomes clear. Then we send the washed cereal to the potatoes.
6. When the potatoes are almost ready, add fried onions, carrots and mushrooms to them. Salt and pepper to taste, add bay leaf for flavor and your favorite spices. Cook the potatoes and buckwheat until cooked.
7. At the end, add chopped parsley or dill and turn off the heat. Cover the finished soup with a lid and let it brew for 10 minutes.
8. Light and tasty soup with buckwheat and mushrooms is ready. Serve with fresh and fragrant bread. Bon appetit!
Basic recommendations for preparing lean soup with buckwheat and mushrooms
- To avoid crying from chopping onions, try soaking them in cold water for 5 minutes, and then chop them with a knife soaked in cold water.
- Champignons are the most popular and easiest to prepare mushrooms, because they can even be eaten raw. But nothing prevents you from replacing champignons with wild mushrooms or others that you have. Just imagine the aroma of rich buckwheat soup with porcini mushrooms! Very tasty soups are made from dried mushrooms.
- It is better to use odorless sunflower oil for frying. Refined olive oil will also work.
- If you like more dietary options for dishes, then do not fry the vegetables and mushrooms, but immediately add them to the pan to cook. Then you get a low-calorie, low-fat soup.
- A minute before the end of cooking the soup, you can add a squeezed clove of garlic to the pan along with the herbs; it will give the dish a light piquant aroma.
That's the whole simple step-by-step recipe. Have a good mood and a delicious lunch!
step by step recipe with photos
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 cook 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.
6. When all the ingredients in the soup are ready, add bay leaf, salt, ground black pepper and chopped herbs: parsley or dill, celery leaves. After boiling, boil for 5-7 minutes and turn off the heat.
7. Buckwheat soup with mushrooms is ready. Let it brew a little and serve.
