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Buckwheat Soup with Mushrooms and Teriyaki Sauce
Instructions
Pour water into a pot and put it on the heat. For a three-litre pot, prepare two large potatoes. Wash them under running water, peel and cut into cubes.
By this time the water in the pot has come to the boil, so carefully transfer the chopped potatoes into it.
Now turn to the mushrooms. Wash them thoroughly in clean water, scald them with boiling water and cut them into small pieces.
In sunflower oil, fry the champignons until they take on a nice golden colour. Then add 2 tablespoons of teriyaki soy sauce, salt, pepper and the seasoning. After a minute, remove from the heat.
The potatoes in the pot have not boiled yet, so there is time to prepare the buckwheat. Wash it thoroughly under running water using a sieve.
Then pour the buckwheat into the boiling water. Bring it to the boil. Add pepper, the mixed-herb seasoning and, of course, salt. Cook for 10 minutes.
Peel the onion and chop it finely.
Lightly brown the chopped onion in a heated frying pan.
Peel the carrot and grate it.
Add the carrot to the pan with the onion. Sauté a little in vegetable oil and remove from the heat.
Add the mushrooms soaked in teriyaki sauce to the pot. Also drop in a few bay leaves and, a little later, the sautéed mixture of onion and carrot.
Finally, finely chop the herbs on a board.
The buckwheat soup with mushrooms and teriyaki sauce is ready. Sprinkle it with the herbs. You can set aside a small amount on a plate to garnish the soup before serving.
You end up with a tasty and appetising buckwheat soup with champignons in teriyaki sauce. Let the soup stand for 10–15 minutes under the lid – during this time the buckwheat will absorb the aromas and the flavour will become richer.
Tips
- 1
Tip. If teriyaki sauce is not available, replace it with a mixture of 2 tablespoons of soy sauce, 1 tablespoon of honey and a pinch of ginger – the flavour will be similar.
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