Mushroom soup with buckwheat
A Croatian lunch. Ready in about 40 minutes. Difficulty: medium.
- 15 minPrep (about)
- 25 minCook (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 11 oz mushrooms
- 3 ½ oz buckwheat
- 2 ¾ oz onions
- 4 cloves garlic
- ⅓ cup + 1 tbsp sour cream
- Top parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- ½ cup vegetable oil
- Dash white wine vinegar
Spices & seasonings (2): bay leaves, vegetable bouillon cubes
- 2 bay leaves
- 2 tbsp vegetable bouillon cubes Shopping tip: Bouillon cubes (UK: stock cubes).
How to make it
Steps in our own plain words.
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Chop the onion and garlic.
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Slice the mushrooms and wash the buckwheat.
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Heat the oil and lightly cook the onion.
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Add your mushrooms and the garlic and continue to cook.
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Add the bay leaf, buckwheat, vegetable seasoning and salt.
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Cover with water.
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Simmer and before it is completely cooked.
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Add pepper, sour cream mixed with vinegar, the chopped parsley and flour to taste.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.