Potato soup with buckwheat

Healthy thick cottagers´ soup


6 servings


60 minutes


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



  1. 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
  2. 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 
  3. 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