Buckwheat soup with mushrooms and potato dumplings

I cook various soups with potato dumplings, and buckwheat with mushrooms and dumplings is my favorite.

Ingredients

• Chicken fillet - 1 pc.
• Champignon mushrooms - 250 g
• Buckwheat - 1/2 cup
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 1 pc.
• Greens
• Vegetable oil
• Chicken or other meat broth (can be replaced with water) - 2 l
• For dumplings:
• Potatoes (cooked in their skins) - 2-3 pcs.
• Egg - 1 pc.
• Flour - 3-4 tablespoons
• Salt - 1/4 tsp

Directions

1. Chop the onion into cubes, grate the carrots.
2. Cut the mushrooms into slices.
3. Fry mushrooms in vegetable oil, salt.
4. Pour the carrots and onions into the pan to the mushrooms, fry until the onions are transparent.
5. In the meantime, prepare the dumpling dough. Peel and mash boiled potatoes with a fork or potato grinder. Combine all the dumpling ingredients in a bowl (you should have a fairly thick dough, but you can spoon it and put it in boiling water).
6. Bring the broth to a boil in a 2.5-liter saucepan. Put the fillet and buckwheat cut into cubes into the broth, cook for 7-10 minutes.
7. Then put the vegetables with mushrooms and bay leaf into the broth.
8. Take the dough with a teaspoon and put the dumplings in the boiling broth.
9. Add chopped herbs (I had dill). Season with salt, pepper, cook buckwheat soup with mushrooms and potato dumplings for another 3 minutes.
10. Buckwheat soup with mushrooms and potato dumplings is ready. Bon Appetit!