Buckwheat soup with mushrooms

If someone does not really like too lean dishes, then this rich and thick soup may appeal to many. It turns out fragrant and nutritious, and it looks beautiful. It is prepared easily, in two stages.

1. First you need to put a pot of buckwheat to cook. Meanwhile, cut the lamb fat into small cubes and fry in a frying pan. You can add a little oil.

2. Onions are also better cut into cubes, and when the pork rinds turn golden, send it to them and fry well.

3. Then add the coarsely chopped mushrooms and fry well until brownish. Everything is fried quickly and well in fat.

4. Now you can add a tomato and tomato paste, followed by garlic and dill.

5. Fry everything a little more and then pour some liquid from the pan into the pan and boil with the addition of your favorite seasonings. I had a dry vegetable seasoning and a set of 5 peppers, and also ground black pepper.

6. It remains only to pour the roast to the buckwheat and cook until ready, not forgetting to add salt to taste.

A very fragrant and appetizing soup turns out, both budget-friendly and satisfying.