Such a soup will become a pleasant variety among the already boring routine soups. Buckwheat contains many elements that are useful to our body, and the combination of pickled cucumbers and buckwheat in the soup guarantees an extraordinary interesting taste.
It is necessary
- - 5 small potatoes;
- - 1 head of onion;
- - 1 carrot;
- - a handful of dried mushrooms;
- - 3 pickled cucumbers;
- - 1 tablespoon tomato paste;
- - about 100 g of buckwheat;
- - ghee (for frying);
- - 1 bunch of dill;
- - 1 bunch of parsley;
- - Bay leaf;
- - salt.
Instructions
Step 1
Soak dried mushrooms in hot water and leave for 1-1.5 hours. If there are no dried ones, you can use fresh mushrooms.
Step 2
Cook chicken stock. Keep in mind that later we will add pickled cucumbers there, so very little salt needs to be added to the broth.
Step 3
Wash the mushrooms, chop them finely and place them in the broth.
Step 4
Peel the onion and chop it finely. Fry onions in ghee. After frying, the onion should turn golden brown. Then add the grated carrots there and fry again. Put this frying in the broth too.
Step 5
Pickled cucumbers are next. Rub them on a coarse grater, fry in ghee for 3 minutes. Add tomato paste and simmer for another 3 minutes. Put the whole mixture in broth.
Step 6
Rinse the buckwheat thoroughly and fry it in a dry skillet. Buckwheat should have a pleasant aroma, and the cereal itself should darken slightly as a result of such frying. Finely chop the potatoes and send them to the soup along with the buckwheat.
Step 7
Chop the herbs. 2 minutes before the soup is ready, add it, as well as the bay leaf. Serve with sour cream.
