Mushroom soup with buckwheat
Earthy mushrooms and nutty buckwheat under a swirl of sour cream — Croatia's grey-day comfort.
- Total
- 25 min
- Serves
- 4
A rustic Croatian soup with hearty grain: mushrooms simmered with onion, garlic and bay, thickened with nutty buckwheat and finished with sour cream and a splash of vinegar. It's earthy, warming and quietly nourishing — the kind of bowl that suits a grey afternoon. Parsley and a swirl of cream complete it.
Ingredients
- 150g Mushrooms
- 50g Buckwheat
- 4 tbs Vegetable Oil
- 40g Onion
- 2 cloves Garlic
- 1 Bay Leaf
- 1tbsp Vegetable Stock Cube
- 50 ml Sour Cream
- Dash White Wine Vinegar
- Top Parsley
Instructions
- Chop the onion and garlic, slice the mushrooms and wash the buckwheat.
- Heat the oil and lightly saute the onion. Add the mushrooms and the garlic and continue to saute.
- Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently.
- Just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.
Nutrition (per serving)
- Calories
- 202
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from visit-croatia.co.uk. Rewritten and re-photographed by MealIdeas.
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