Mushroom Soup with Buckwheat

A warming Croatian soup with wild mushrooms and nourishing buckwheat. Delicate, aromatic, and perfectly suited for cold days.

Ingredients

• 150 g Mushrooms
• 50 g Buckwheat
• 4 tbsp Vegetable oil
• 40 g Onion
• 2 clove Garlic
• 1 pcs Bay leaf
• 1 tbsp Vegetable bouillon cube
• 50 ml Sour cream
• 1 to taste White wine vinegar
• 1 to taste Fresh parsley

Instructions

1. Prepare the ingredients: chop the onion and garlic, slice the mushrooms, rinse the buckwheat.
2. Heat the oil over medium heat, add the onion and sauté until softened, approximately 3–4 minutes.
3. Add the mushrooms with garlic and continue cooking for another 5–7 minutes until the mushrooms release their liquid and begin to turn golden.
4. Stir in the buckwheat, vegetable bouillon cube, add the bay leaf, season with salt and pepper to taste. Pour in water (approximately 1 liter), bring to a boil.
5. Reduce the heat and simmer the soup for 20–25 minutes until the buckwheat is completely cooked through.
6. Just before serving, stir in the sour cream (mixed with a small amount of broth), fresh parsley, and vinegar to taste. Mix well and ladle into bowls.