Soup with buckwheat and potatoes

Soup with buckwheat and potatoes does not contain ingredients of animal origin; it is suitable for fasting people and people who do not eat meat. Delicious and aromatic soup will diversify your menu. And the ratio of nutrients contained in buckwheat will make the soup not only tasty but also healthy, which will be appreciated not only by adults, but also by children.

Ingredients

• buckwheat 8 tbsp
• potatoes 3 pcs.
• dried mushrooms 2 tbsp
• carrots 1 pc.
• onions 2 pcs.
• vegetable oil for frying 4 tablespoons
• bay leaf 1 pc.
• freshly ground black pepper
• salt to taste
• fresh herbs to taste

Directions

1. For a soup with buckwheat and potatoes, rinse the buckwheat, cover with cold water and leave for 30 minutes. Peel and grate the carrots. Peel the onion and chop finely. Grind the dried mushrooms into a powder in a coffee grinder.
2. In a saucepan with a thick bottom, where you will cook soup with buckwheat and potatoes, pour vegetable oil and heat over medium heat. Fry the onions and carrots, stirring frequently for 4-5 minutes. Add bay leaves as desired.
3. Add chopped mushrooms and heat with vegetables for a couple of minutes. Pour 2 liters of vegetable broth or water into a saucepan, bring to a boil. Throw buckwheat on a sieve and add to the soup. Simmer for about 15 minutes.
4. Peel and cut the potatoes into small slices, add them to the saucepan, season with salt to taste and cook for about 10 minutes. until ready. Pour the buckwheat and potato soup into bowls, sprinkle with fresh herbs and sprinkle with garlic oil or any other aromatic oil of your choice. Serve to the table.