Ease of Preparation: Easy
Preparation Time: 15 min
Cook Time: 20 min
Servings: serves 4 to 6
Recipe By: Liliana Pavicic and Gordana Pirker-Mosher
From: The Best of Croatian Cooking
Used with permission of Hippocrene Books
Other Grains
Other Grains
Buckwheat and Mushroom Soup
Mushrooms add flavor to a variety of foods. The dried mushrooms used in this recipe add richness to the broth and complement the buckwheat groats.
Ingredients
1/4 cup cooking oil
1 onion, minced
1/2 cup dried mushrooms, soaked overnight in water
1/2 cup buckwheat groats, rinsed
6 cups beef stock
1/2 cup sour cream
1 1/2 tablespoons flour
pinch ground cloves
salt, to taste
pepper, to taste
2 tablespoons chopped parsley
1 onion, minced
1/2 cup dried mushrooms, soaked overnight in water
1/2 cup buckwheat groats, rinsed
6 cups beef stock
1/2 cup sour cream
1 1/2 tablespoons flour
pinch ground cloves
salt, to taste
pepper, to taste
2 tablespoons chopped parsley
Directions
Heat cooking oil in a medium-size saucepan over medium-high heat. Add the onion and sauté. When soft add the drained mushrooms and stir well. Pour in enough water or stock to almost cover the onions and mushrooms then stew over medium-low heat.
When the mushrooms have become plump and soft add the buckwheat groats and the beef stock. Bring to a boil, reduce the heat, and cook until the buckwheat groats are soft, about 5 minutes.
Mix the sour cream with the flour, cloves, salt and pepper. Stir into soup. Let cook for a few more minutes and then remove from heat. Garnish with chopped parsley and serve.
When the mushrooms have become plump and soft add the buckwheat groats and the beef stock. Bring to a boil, reduce the heat, and cook until the buckwheat groats are soft, about 5 minutes.
Mix the sour cream with the flour, cloves, salt and pepper. Stir into soup. Let cook for a few more minutes and then remove from heat. Garnish with chopped parsley and serve.
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