08:38, 01 Aug 2024, author: Ermakova M.

Lenten buckwheat soup

Name: Lenten buckwheat soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: Potatoes - 200 g; Buckwheat - 100 g; Carrots - 1 pc.; Onions - 1 pc.; Mushrooms - 70 g; Vegetable oil - 1 tbsp.; Parsley - 10 g; Spices - to taste; Bay leaf - 1 pc.; Vegetable bouillon cube - 1 pc.

Fast, tasty and healthy, that's how you can describe Lenten buckwheat soup with mushrooms. Let's cook it?

Photo source: https://ru.123rf.com/profile_indianfoodimages

Lenten buckwheat soup is always loved in my family: both during Lent and on a regular day they will not refuse. I cook this soup along with rice soup - to diversify the Lenten menu.

I consider this soup a simple soup that can be quickly prepared and served as a first course. I have indicated an average amount of buckwheat - we do not like thick soups. To give the Lenten buckwheat soup a little satiety, I put mushrooms. You can use any, this time I used champignons. I also use a vegetable bouillon cube, so I will not salt the soup.

Lenten buckwheat soup

Кухня: European, суп, калории: 244, время приготовления: 00:30

Ингредиенты

Potatoes - 200 g

Buckwheat - 100 g

Carrots - 1 pc.

Onions - 1 pc.

Mushrooms - 70 g

Vegetable oil - 1 tbsp.

Parsley - 10 g

Spices - to taste

Bay leaf - 1 pc.

Vegetable bouillon cube - 1 pc.

Рецепт

1. Peel and dice the potatoes. Place the potatoes in a saucepan. Add vegetable broth or just water. I used a vegetable broth cube.

2. Pour in 1.5 liters of boiling water. If you are not using a broth cube, add salt to taste. Also add a bay leaf to the broth and cook the potatoes for 10 minutes after the broth boils.

3. Now add the buckwheat. It is worth sorting out any debris and rinsing it first. Cook the soup for another 20 minutes.

4. Meanwhile, prepare the sauté for the soup. Chop the onion into small cubes. Grate the carrots on a medium grater. Wipe the mushrooms with a damp cloth and cut into slices.

5. Pour vegetable oil into the frying pan and fry the vegetables in it for 10 minutes over medium heat.

6. Add the fried vegetables to the soup and cook for another 10-12 minutes. Check the readiness of the buckwheat and potatoes.

7. Add finely chopped parsley to the finished soup and remove the pan from the heat. Let the soup sit for 10-15 minutes.

8. Pour the finished lean buckwheat soup into portioned plates and serve with fresh bread.

9. Enjoy!