If you want to surprise guests with a remarkable dish, then cook fast buckwheat soup with champignons on kvass. If necessary it is possible to replace kvass with whey, and for satiety to add two kartoshina.
It is required to you
- On four people:
- - fennel — to taste;
- - vegetable oil — 2 tablespoons;
- - champignons — 5 pieces;
- - salt — to taste;
- - peppercorn — a pinch;
- - bay leaf — 1 piece;
- - parsley — to taste;
- - kvass — 4 glasses;
- - water — 2 glasses;
- - onions — 2 pieces;
- - carrots — 1 piece;
- - buckwheat — 1 glass.
Instruction
1. In advance warm an oven to 150oC. Then warm in a pan on average fire vegetable oil.
2. Small cut with a sharp knife champignons, carrots and the peeled onions. Fry directly in a pan, within 7 minutes the prepared vegetables and mushrooms, then slightly salt.
3. Wash buckwheat and properly touch it. Pour water into a pan, pour buckwheat, throw bay leaf, pepper and fill in kvass. Bring to the boil and switch off.
4. Now place a pan in an oven for half an hour. While buckwheat champignons soup on kvass reaches in an oven standard, small cut greens. Pour ready soup on plates, decorate with the prepared greens and give to a table together with fresh bread and sour cream.