Buckwheat soup with mushrooms and potato dumplings
Description
The recipe won't take much time. 1. First, wash the potatoes, place them in a pot with water, and set on the stove. After boiling, cook over medium heat until soft. 2. Meanwhile, rinse the mushrooms and peel if necessary. In this case, they are button mushrooms, but for a richer flavor, you can add a couple of dried porcini mushrooms. 3. Dry them, slice, and sauté in a frying pan with heated vegetable oil. 4. Peel and chop the onion. Add it to the mushrooms and continue frying over medium heat. 5. Then add peeled and diced carrots. You can also use other vegetables in this mushroom and potato dumpling soup recipe according to your taste. 6. Let the cooked potatoes cool, peel and mash them into a puree. Season with salt to taste. Gradually add flour until you get a uniform and fairly dense mixture. Shape the mixture into dumplings. 7. Pour water into a pot and place it on the stove. Add the rinsed buckwheat. 8. After boiling, carefully add the sautéed vegetables and continue cooking over medium heat. Don't forget to season with pepper, salt, and any other favorite spices if desired. 9. About 2–3 minutes before the soup is ready, gently drop in the dumplings. 10. As soon as they float to the surface, remove the pot from the heat. 11. Here's the result—your soup is ready to serve.