Such soup will become a pleasant variety among already rather the cloyed routine soups. Buckwheat contains many elements useful to our organism, and the combination of marinated cucumbers and buckwheat in soup guarantees extraordinary interesting taste.
It is required to you
- - 5 small potatoes;
- - 1 head of onions;
- - 1 carrots;
- - handful of dried mushrooms;
- - 3 pickles;
- - 1 tablespoon of tomato paste;
- - about 100 g of buckwheat;
- - melted butter (for frying);
- - 1 bunch of fennel;
- - 1 bunch of parsley;
- - bay leaf;
- - salt.
Instruction
1. Wet dried mushrooms in hot water and leave them for 1-1.5 hours. If there are no dried, can take fresh mushrooms.
2. Cook chicken broth. Keep in mind that subsequently we will add a cucumber pickles there therefore salt needs to be added to broth very little.
3. Wash up mushrooms, small cut them and put in broth.
4. Peel onions and small cut it. Fry onions on melted butter. After frying color of onions has to become golden. Then add the carrots rasped there and still fry thoroughly time. Too put these fried vegetables in broth.
5. In line marinated cucumbers. Rub them on a large grater, fry on melted butter within 3 minutes. Add tomato paste and extinguish 3 more minutes. Put all mix in broth.
6. Carefully wash out buckwheat and fry it in a dry frying pan. Buckwheat has to have a pleasant aroma, and grain has to darken slightly as a result of such frying. Small cut potato and together with buckwheat send it to soup.
7. Crush greens. In 2 minutes until ready of soup add it and also bay leaf. Give on a table with sour cream.