Potatoes cut in half and cover with water.

Add the buckwheat.

Onion, carrot and pepper into small cubes. Mushrooms into strips. Fry until Golden brown.

Prepared potatoes and buckwheat slightly mash in the pan. Add fried vegetables, salt and pepper, cook for another 10 minutes. In the end, add finely chopped garlic and parsley. Turn off the heat and let the soup to infuse for 15-20 minutes. Bon appetit!