Mushroom and Buckwheat Soup
Savor this comforting mushroom and buckwheat soup, a traditional Croatian recipe that combines delicate flavors and gourmet textures. Golden mushrooms sit alongside buckwheat grains in a rich and creamy broth, enhanced with a touch of sour cream.
🛒 Ingredients
4 servings
- 5.3 oz Mushrooms
- 1/4 cup Buckwheat
- 4 tbsp Vegetable oil
- 1.4 oz Onion
- 2 cloves Garlic
- 1 Bay leaf
- 1 tbsp Vegetable bouillon cube
- 3.4 fl oz Sour cream
- A splash of White vinegar
- Fresh parsley, chopped
Watch the original video
Watch on TikTokDirections
- 1
Chop the onion and garlic. Slice the mushrooms and rinse the buckwheat.
- 2
Heat the oil in a Dutch oven and lightly sauté the onion.
- 3
Add the mushrooms and garlic, continue to sauté for 2-3 minutes.
- 4
Stir in salt, vegetable seasoning, buckwheat, and the bay leaf. Cover with water (about 3 cups).
- 5
Simmer gently for 25-30 minutes.
- 6
Just before the end of cooking, add pepper, sour cream mixed with a little flour, chopped parsley, and vinegar to your taste.
💡 Chef's Tip
For a creamier texture, you can partially blend the soup. The buckwheat should remain slightly crunchy.
