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Buckwheat and Mushroom Soup

A pretty, nourishing soup for dinner! It pairs nicely with fresh vegetables or any crisp salad.

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Buckwheat soup with mushrooms
Buckwheat soup with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 2 g
Fats 23 % 3 g
Carbohydrates 62 % 8 g
65 kcal
GI: 13 / 88 / 0
  • If you're not a fan of overly lean dishes, this rich, thick soup may be just the thing. It's aromatic, filling, and good-looking too, and it comes together easily in two stages. 1. First, put a pot of buckwheat on to cook. Meanwhile, cut the lamb tail fat into small cubes and render it in a skillet. You can add a little oil. 2. Dice the onion too, and once the cracklings turn golden, add the onion and fry it well. 3. Add the coarsely chopped mushrooms and fry until nicely browned — everything cooks quickly and well in the fat. 4. Now add the tomato and tomato paste, followed by the garlic and dill. 5. Fry a little longer, then ladle in some liquid from the buckwheat pot and let it simmer with your favorite seasonings. I used a dry vegetable seasoning, a five-pepper blend, and ground black pepper. 6. All that's left is to stir the sautéed mixture into the buckwheat and finish cooking, adding salt to taste. It makes a wonderfully fragrant, appetizing soup that's both budget-friendly and filling.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Dill greens - 38  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Garlic scapes - 110  kcal/100g
  • Lamb tail fat - 897  kcal/100g

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