Potato soup with buckwheat
Healthy thick cottagers´ soup
6 servings
60 minutes
Ingredients:
2 handfuls | dried mushrooms | |
50 g | butter | |
50 g | buckwheat flour | |
50 g | cracked buckwheat | |
2 l | broth | |
3 | large potatoes | |
1 | large carrot | |
1/4 | celery root | |
1 | onion | |
1 | salt and pepper, marjoram | |
1 | egg | |
2 cloves | garlic |
Instructions:
- Using the grinder, coarsely grind the buckwheat to get cracked buckwheat and grind it finely to get buckwheat flour ● Slice the carrot, celery root and parsley ● Dice the potatoes ● Put the mushrooms in a cup of water
- Sauté the finely chopped onions and vegetables on a spoonful of butter until soft ● In a sufficiently large pot, melt the butter and whisk in flour over medium heat (for about 3 to 4 minutes) ● Stirring constantly, slowly add the broth ● Add potatoes, mushrooms with water and sautéed vegetables, salt, pepper, ground garlic and marjoram ● Cook over low heat for 20 to 30 minutes
- Add seasoning to taste ● Stirring constantly, add whisked egg into the soup a little at a time ● Switch off the cooker and add crushed buckwheat ● Let it sit for about 20 to 30 minutes and serve ● If required, warm the soup up, but do not bring to the boil