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Buckwheat soup without meat with dumplings lean

Meatless Buckwheat Soup with Dumplings

A terrific meatless soup that's every bit as wholesome and filling as a meat one! It comes together fast — a fresh take on dumpling soup. Filling enough to eat without bread. You can add mushrooms and tomatoes too. Tasty and hearty. This buckwheat soup is a great way to use up leftover dumpling dough and any buckwheat left over from a side dish.

Elena Belashova

Recipe author

Buckwheat soup without meat with dumplings lean

Composition / ingredients

Servings:

Buckwheat groats

Onion

Carrot

Potatoes

Water (or vegetable broth)

Vegetable oil (for sautéing)

Fresh herbs

Wheat flour

200

Water

150

Vegetable oil

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 22 % 4 g

Carbohydrates 67 % 12 g

90 kcal

GI: 46 / 8 / 46

Cooking method

Cooking time: 40 min

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How do you make meatless buckwheat soup with dumplings?
1. Dice the onion and carrot, sauté them right in the soup pot, and pour in the water. Salt it, of course, and add your spices. 2. Add the buckwheat, cook for about 5 minutes, then add the diced potatoes.
1. Make the dumpling dough: knead together sifted flour, cooled boiled water, oil, and salt. 4. Roll the dough into a rope, cut it into small pieces, and drop them into the soup once the potatoes are nearly done. 5. Sprinkle with fresh herbs and finish with a sauce if you like (vegan mayo, sour cream, or tomato paste). For more depth, add oyster or button mushrooms to the soup while the onion and carrot are sautéing.
One note: whether or not the recipe specifies an amount of water, it's best to go by your own preference (thicker or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much potato, grain, and so on belong in the soup, which may differ from yours. In practice, if it's your first time, don't make a whole pot at once — make a small tasting batch for one or two people. Scale the ingredients down to 1–2 servings, and figure on roughly 1 cup of water per serving for a very thick soup, up to 1.5–2 cups for a thinner one, remembering that some liquid boils off. After tasting that small batch, you can fine-tune both the liquid and the proportions to your taste. After that, like most seasoned cooks, you'll be able to add water and ingredients by eye.
See the article on cookware for how to choose the perfect pot for soup.
Be ready to need a little more or less flour than the recipe says. Go by the desired dough consistency rather than a fixed amount of flour.