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Buckwheat soup with potato dumplings
How to cook Buckwheat soup with potato dumplings
Step 1
Peel potatoes and boil in salted water until tender. Wash the meat, cover with cold water and put on fire. Wash and peel carrots and onions. Grate carrots on a coarse grater. Cut the onion. Heat vegetable oil, fry onions and carrots.
Step 2
Add the mushrooms to the pan and cook over low heat for 6-7 minutes. Wash the buckwheat and fry in a dry frying pan. To meat chicken broth add fried vegetables with mushrooms, buckwheat, salt and pepper. Boil for 10-15 minutes.
Step 3
Drain water from boiled potatoes, mash potatoes, add flour and egg, mix until smooth. Dumpling dough is ready. Take the dough with a teaspoon and release it into the soup. Cook until the adhesives float. Remove the meat from the soup, separate from the bones and return the meat to the soup. Serve soup with herbs. Very flavorful soup! Enjoy your meal!
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