Ingredients
- Mushrooms (150 g)
- Buckwheat (50 g)
- Vegetable Oil (4 tbsp)
- Onion (40 g)
- Garlic (2 cloves)
- Bay Leaf (1)
- Vegetable Stock Cube (1 tbsp)
- Sour Cream (50 ml)
- White Wine Vinegar (Dash)
- Parsley (Top)
- Salt (To taste)
- Black Pepper (To taste)
- Water (As needed)
Instructions
Steps
- Begin by chopping the onion and garlic finely. Slice the mushrooms and rinse the buckwheat thoroughly.
- In a pot, heat vegetable oil over medium heat and sauté the chopped onion until translucent.
- Add the sliced mushrooms and minced garlic to the pot, cooking until the mushrooms are tender.
- Stir in salt, vegetable stock cube, buckwheat, and bay leaf, then pour in enough water to cover the mixture.
- Allow the soup to simmer gently until the buckwheat is nearly cooked through.
- Just before serving, add freshly ground black pepper, sour cream mixed with a bit of flour for thickness, chopped parsley, and a splash of white wine vinegar to taste.