Stewed soup with buckwheat and mushrooms

Stewed soup with buckwheat and mushrooms

Ingredients

• Buckwheat - 100 g
• Mushrooms (champignons) - 200 g
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Water - 2 l
• Vegetable oil - 1 tbsp. a spoon
• Greens to taste
• Sour cream - to taste
• Salt, pepper - to taste

Directions

1. Finely chop the onion, cut the carrots into strips, the mushrooms into slices.
2. Heat vegetable oil in a pan and fry vegetables with mushrooms for 5 minutes.
3. We sort out buckwheat and rinse with water. Cut the potatoes into cubes.
4. Pour boiling water over the potatoes in a saucepan and cook for about 5 minutes.
5. Add the contents of the pan, buckwheat, salt and pepper to taste to the pot to the potatoes and cook for another 10 minutes.
6. Don't be tempted to cook the soup on the stove! Cover the pan with a lid and put it in the oven for another 20 minutes.
7. Pour hot soup into bowls, add herbs and sour cream to taste. All is ready!