Lenten Mushroom and Buckwheat Soup
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
Enjoy your fast!
Ingredients
- Beans - 12.3 oz
- Buckwheat - 10.6 oz
- Potatoes - 3 pieces
- Champignon Mushrooms - 17.6 oz
- Onion - 2 pieces
- Carrots - 2 pieces
- Soy Sauce - 5 fl oz
- Tomato Paste - 3 tablespoons
- Salt - to taste
- Spices - to taste
- Herbs - 1 bunch
Step by Step guide
Step 1
This recipe is for a large pot, 5 liters.
Step 2
Cook the beans in a separate pot for 30 minutes (otherwise, they will overpower the taste of the mushrooms).
Step 3
In a large pot, add the mushrooms. If they are champignons, you don't need to worry; they are safe to cook in the first broth. If they are regular mushrooms, discard the first broth and then cook for at least an hour!
Step 4
So: we have discarded the first broth and set new water to boil. Wait for it to boil, add the mushrooms, and relax for 40 minutes (if cooking champignons, about 20 minutes).
Step 5
After 40 minutes, start making the sauté: chop the onion, grate the carrot, and sauté everything in sunflower oil, adding the tomato paste closer to the end.
Step 6
Peel and chop the potatoes, and add them in.
Step 7
Add salt and spices to taste.
Step 8
After 10 minutes, when the potatoes have cooked a bit, add the buckwheat. Cook it for 5 minutes, then add the sauté.
Step 9
Cook for another 5 minutes and then add the beans.
Step 10
Simmer everything together for about 5-10 minutes. Taste; if all the ingredients are cooked, turn off the heat.
Step 11
Serve with herbs and vegan mayonnaise.
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