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Print Recipe
Buckwheat Soup-Puree with Mushrooms Recipe
Buckwheat-onion soup-puree with spices, soy sauce and garlic flavors! Hearty and very flavorful in hot form, a great recipe for those who adhere to a healthy diet and for those who observe the fast!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Rinse the grits. Cover with water, add the peppers, coriander and cook until tender.
    Rinse the grits.
Cover with water, add the peppers, coriander and cook until tender.
  2. Cut the onion into half rings, garlic randomly.
    Cut the onion into half rings, garlic randomly.
  3. In vegetable oil, fry the onion and garlic until golden brown, pour in the soy sauce, add the thinly sliced mushrooms and simmer until tender.
    In vegetable oil, fry the onion and garlic until golden brown, pour in the soy sauce, add the thinly sliced mushrooms and simmer until tender.
  4. Leave a little fried mushrooms and onions for decoration, put the rest of the roast in the soup, add more water if necessary, to the consistency of soup for 2 servings, add salt and bring to a boil.
    Leave a little fried mushrooms and onions for decoration, put the rest of the roast in the soup, add more water if necessary, to the consistency of soup for 2 servings, add salt and bring to a boil.
  5. Puree the soup with an immersion blender.
    Puree the soup with an immersion blender.
  6. Pour the soup on plates, add mushrooms, onions, herbs and sprinkle a little peanuts. Serve hot.
    Pour the soup on plates, add mushrooms, onions, herbs and sprinkle a little peanuts. Serve hot.

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