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Soup with buckwheat and champignons

Author
Cookinero 20 Nov 2022
19400
Soup with buckwheat and champignons

Great soup for Lent and more.

How to cook Soup with buckwheat and champignons

Step 1

Soup with buckwheat and champignons

We prepare all the necessary products. We clean and wash vegetables. Three carrots on a grater. Finely chop the onion and garlic. Mushrooms and potatoes cut into small pieces. Grate the tomato, discard the skin.

Step 2

Soup with buckwheat and champignons

We heat the pan with vegetable oil, fry the onion, carrot and garlic.

Step 3

Soup with buckwheat and champignons

Add mushrooms, stir and fry for another 3 minutes.

Step 4

Soup with buckwheat and champignons

Add tomatoes and simmer another 3-4 minutes.

Step 5

Soup with buckwheat and champignons

We shift the vegetables into a saucepan, pour boiling water, add potatoes and buckwheat. Salt and pepper to taste. We cook until ready.

Step 6

Soup with buckwheat and champignons

Enjoy your meal!!!

Soup with buckwheat and champignons - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute buckwheat with quinoa, brown rice, or pearled barley. Keep in mind that cooking times may vary.
Feel free to add other vegetables like bell peppers, zucchini, or spinach for added nutrients and flavor. Add them along with the potatoes.
This soup will last for 3-4 days in the refrigerator when stored in an airtight container.
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
This recipe is already vegetarian-friendly! To make it vegan, ensure the vegetable oil used is plant-based. The recipe doesn't contain any animal products.
This soup is delicious on its own, but you can also serve it with a side of crusty bread, a dollop of sour cream (or vegan sour cream), or a sprinkle of fresh herbs like parsley or dill.
Yes, you can use dried mushrooms. Rehydrate them in hot water for about 20-30 minutes before adding them to the pan with the other vegetables. Be sure to drain them, but retain the soaking liquid as it adds great flavor to the soup. Strain the soaking liquid and add it to the soup along with the boiling water.
To make the soup thicker, simmer uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can blend a portion of the soup and return it to the pot. For a thinner soup, simply add more boiling water.

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