Description
Delicious soup on fast days with fragrant wild mushrooms, buckwheat groats and ground.
Ingredients
-
Potatoes
3 piece
-
Water
2 l
-
Buckwheat
1 handful
-
Onion
1 piece
-
Salt
-
Greens
1 handful
-
Garlic powder
-
Vegetable oil
2 Tbsp
-
Flour
3 Tbsp
-
Mushrooms
100 g
Cooking
Peel the potatoes.
Boil the potatoes in salted water until tender. Crush the potato.
Goutweed wash.
Chop the goutweed.
Chopped goutweed put in the bowl of a blender and grind.
To the potato mass, add the flour, chopped goutweed, garlic powder, flour, mix well. Get potato-green mass.
Onions to chop. Slice the mushrooms.
Fry the onions and mushrooms in vegetable oil Oleina.
Fill a pot with water. Bring to a boil, put the buckwheat and cook until almost cooked. Then add fried mushrooms with onions. From potato pulp with the ground to make "sausages".
Cut the resulting "sausages" into pieces.
Put the resulting pieces in the soup, and boil until they float to the top. Remove the soup from heat.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.