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Potato soup with buckwheat

2022-07-01

Ingredients:

2 handfuls
dried mushrooms
50 g
butter
50 g 
buckwheat flour
50 g 
cracked buckwheat
2 l 
broth
3
large potatoes
1
large carrot
1/4
celery root
1
onion
1
salt and pepper, marjoram
1
egg
2 cloves
garlic

 

Instructions:

  1. Using the grinder, coarsely grind the buckwheat to get cracked buckwheat and grind it finely to get buckwheat flour ● Slice the carrot, celery root and parsley ● Dice the potatoes ● Put the mushrooms in a cup of water

  2. Sauté the finely chopped onions and vegetables on a spoonful of butter until soft ● In a sufficiently large pot, melt the butter and whisk in flour over medium heat (for about 3 to 4 minutes) ● Stirring constantly, slowly add the broth ● Add potatoes, mushrooms with water and sautéed vegetables, salt, pepper, ground garlic and marjoram ● Cook over low heat for 20 to 30 minutes 

  3. Add seasoning to taste ● Stirring constantly, add whisked egg into the soup a little at a time ● Switch off the cooker and add crushed buckwheat ● Let it sit for about 20 to 30 minutes and serve ● If required, warm the soup up, but do not bring to the boil