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Print Recipe
Lean Buckwheat Soup with Mushrooms Recipe
During the Fast, however, I want the food to be delicious and useful. I offer you a rich-tasting soup of two types of mushrooms, and olives will add their piquant note to this dish.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Onions and garlic are cleaned, crushed, fried in vegetable oil until light flavor. I immediately take a pot with a thick bottom, in which I will continue to cook soup.
    Onions and garlic are cleaned, crushed, fried in vegetable oil until light flavor.
I immediately take a pot with a thick bottom, in which I will continue to cook soup.
  2. Mushrooms are washed, dried, cut into strips, I have oyster mushrooms.
    Mushrooms are washed, dried, cut into strips, I have oyster mushrooms.
  3. Fry the mushrooms and onions over medium heat for 5 minutes.
    Fry the mushrooms and onions over medium heat for 5 minutes.
  4. Pour boiling water, bring to a boil, put the washed buckwheat. Boil.
    Pour boiling water, bring to a boil, put the washed buckwheat. Boil.
  5. We take pickled mushrooms, put them in the soup, I have my own mushrooms. Cook the soup on medium heat for 15 minutes.
    We take pickled mushrooms, put them in the soup, I have my own mushrooms. Cook the soup on medium heat for 15 minutes.
  6. For 5 minutes until ready, take the pitted olives. Put the olives in the soup, also at the same time put salt, pepper mixture, Bay leaf.
    For 5 minutes until ready, take the pitted olives. Put the olives in the soup, also at the same time put salt, pepper mixture, Bay leaf.
  7. Add the chopped dill, bring the soup to a boil, cook for 5 minutes over medium heat. Turning off the fire.
    Add the chopped dill, bring the soup to a boil, cook for 5 minutes over medium heat. Turning off the fire.
  8. Serve the soup hot.
    Serve the soup hot.
  9. Bon Appetit!!!
    Bon Appetit!!!

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