Buckwheat Soup with Mushrooms and Potato Dumplings
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Sometimes buckwheat soups are called miner's soups, possibly due to their heartiness — eat a bowl and you're ready to go back to work. Here, the nutritional value of the soup is enhanced by potato dumplings and a mushroom aroma, making a bowl of this soup easily replace a full meal. Comfort food should be like this: warming and uplifting, boosting overall tone and positivity, especially if you enjoy a shot of something stronger with the hearty stew.
Ingredients
- Salt - a pinch
- Skin-On Chicken Breasts - 1 piece
- Water - 3 qt
- Pickled Chanterelles - 8.8 oz
- Buckwheat Groats - ½ cup
- Onion - 1 piece
- Carrot - 1 piece
- Bay leaf - 2 pieces
- Herbs - to taste
- Salad Potatoes - 3 pieces
- Chicken Egg - 1 piece
- Wheat Flour - 4 tablespoons
Step by Step guide
Step 1
Cut the chicken breast into pieces, cover with water, add salt, and cook until done.
Step 2
Sort the buckwheat and lightly toast it in a dry skillet.
Step 3
Clean the mushrooms, chop them, and sauté in vegetable oil until the moisture evaporates.
Step 4
Add grated carrot and chopped onion, and sauté everything together.
Step 5
Boil the potatoes (I used one large potato cut into three parts). Mash them. Add the egg. Mix well. Add salt and flour. Mix again. The dough should be thick but scoopable with a spoon.
Step 6
The chicken breast is cooked. Add the buckwheat and bay leaves.
Step 7
Using a teaspoon, drop small pieces of dough into the broth, stirring.
Step 8
As soon as the dumplings float to the surface (they float almost immediately), add the sautéed mushrooms and vegetables. Stir, bring to a boil, and cook for another 3-4 minutes until the dumplings firm up.
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