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Mushroom Buckwheat Soup

(Суп грибной с гречкой, Sup gribnoy s grechkoy)

Serves 6-8

10oz button mushrooms

3 medium potatoes

2 medium carrots

2 small onions

6 tablespoons vegetable oil (sunflower)

2 heaping tablespoons buckwheat

1.5 teaspoons salt

2 bay leaves

Fresh parsley or dill sprigs to serve as desired



Converter


This is a delicious vegetarian soup.



Rinse the mushrooms, blot dry and chop into large pieces.

Place them into a skillet and put on the stove.
Saut the mushrooms on a dry skillet first.


When the liquid released by the mushrooms evaporates, add two tablespoons of the oil.

Saut the mushrooms in the oil till golden, stirring periodically.

Set the mushrooms aside.

Peel the potatoes, onions and carrots.

Chop the potatoes into large cubes.

Coarsely grate the carrots. Cut the onions into small cubes.

Pour two quarts of the water into a pot and put on the stove.

Put the potatoes into the pot.

Add the salt.

Bring to a boil and cook for 10 more minutes.

Place the onions and carrots on the skillet.

Add four tablespoons of the oil and saut for 10 minutes over medium heat, stirring every two minutes.

Rinse the buckwheat till the water runs clear.

When the potatoes are done, add the mushrooms to the soup. To test the potatoes for doneness, press a piece with the dull edge of a knife: if the potato falls in two parts easily, it’s done.

Bring the potatoes and mushrooms to a boil and add the onions and carrots.

Bring to a boil again and add the buckwheat.

As soon as the soup boils again, take off the stove.

Add the bay leaves.

Cover the soup and let stand for 10-15 minutes to mix all flavors.

This time is important: while the soup stays covered all the ingredients mix together resulting in a very flavorful soup.



Serve the soup in individual bowls.
Sprinkle with chopped parsley or dill if desired.

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Added 23.12.2015

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