Buckwheat Soup with Chicken and Mushrooms
A thick, rich, and warming soup with a deep aroma. This recipe uses boiled frozen mushrooms, but any other variety can be used according to preference. Fresh wild mushrooms require longer cooking time. It is recommended to boil the mushrooms first, then add the fillet, buckwheat, and other components. Pasta or rice can be used as an alternative to buckwheat.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chicken fillet 500 g
- potato 500 g
- mushrooms 300 g
- buckwheat 100 g
- carrot 150 g
- leek 100 g
- salt
- pepper
Instructions
Step 1 of 10
Cut the chicken fillet into small pieces.
Step 2 of 10
Finely chop the onion.
Step 3 of 10
Grate the carrot using a coarse grater.
Step 4 of 10
Peel the potatoes and cut them into sticks or cubes.
Step 5 of 10
Pour water into a pot, add the fillet, and bring to a boil.
Step 6 of 10
Add the mushrooms, pepper, and salt, and bring to a boil again.
Step 7 of 10
Stir in the buckwheat.
Step 8 of 10
Add the potatoes and cook for 10 minutes.
Step 9 of 10
Add the carrot.
Step 10 of 10
Add the onion and cook for 5–7 minutes.