If you want to surprise your guests with a wonderful dish, then cook lean buckwheat soup with mushrooms on kvass. If necessary, you can replace the kvass with whey, and add two potatoes to keep you satiated.
It is necessary
- For four people:
- - dill - to taste;
- - vegetable oil - 2 tablespoons;
- - champignons - 5 pcs;
- - salt - to taste;
- - black peppercorns - a pinch;
- - bay leaf - 1 pc;
- - parsley - to taste;
- - kvass - 4 glasses;
- - water - 2 glasses;
- - onions - 2 pcs;
- - carrots - 1 pc;
- - buckwheat groats - 1 glass.
Instructions
Step 1
Preheat your oven to 150oC. Then heat the vegetable oil in a saucepan over medium heat.
Step 2
Chop the mushrooms, carrots and peeled onions finely with a sharp knife. Fry the prepared vegetables and mushrooms directly in the saucepan for 7 minutes, then lightly salt.
Step 3
Wash the buckwheat and sort through it well. Pour water into a saucepan, add buckwheat, add bay leaves, pepper and pour kvass. Bring to a boil and turn off.
Step 4
Now place the pot in the oven for half an hour. While the buckwheat soup with champignons on kvass comes to condition in the oven, finely chop the herbs. Pour the prepared soup into bowls, garnish with prepared herbs and serve along with fresh bread and sour cream.
