Mushroom Soup with Buckwheat
Hearty Croatian forest soup with earthy buckwheat, sour cream and a zesty vinegar kick.
Ingredients
150g mushrooms, sliced250g
50g buckwheat, rinsed500g
4 tbsp vegetable oil1L
40g onion, finely diced3 pack
2 garlic cloves, crushed3 pack
1 dried bay leaf5g
1 vegetable stock cube10 pack
50ml sour cream150ml
Dash of white wine vinegar350ml
Handful chopped fresh parsley30g
Method
- Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £3.15 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.74 est. · serves 2