Buckwheat soup with mushrooms and potato dumplings


— 1.5-2 liters of water
— 250 gr. mushroom
— 1 \ 3 cup of buckwheat
— Half a small chicken or chicken breast
— 1 onion
— 1 small carrot
— 1 bay leaf
— Parsley to taste
— Salt to taste

For the gnocchi-making machines
— 3-4 pieces. potato
— 1 egg
— 3-4 tablespoons. tablespoons flour
— a pinch of salt


Peel the potatoes, boil until tender, mash into a puree, and cool. Prepared chicken add water, cook until done. Buckwheat bust, lightly fry in a dry frying pan. Mushrooms clean, chop and fry in vegetable oil until the liquid has evaporated, add the grated carrots on a grater and chopped onion and fry together until golden brown. Chicken removed from the broth, add salt to taste and bay leaf, add buckwheat and cook it until tender. Chicken separated from the bones, cut into slices, return to the broth. The mashed potatoes add salt, flour and egg, stir, you should get a stiff dough, but such that it can be taken with a spoon. Tea spoon the broth omit small pieces of dough, stop as soon as the gnocchi float to add sauteed mushrooms with vegetables and chopped herbs, stir, allow to boil, cook for another 3-4 minutes until the dumplings do not get stronger.

Buckwheat soup with mushrooms and potato dumplings

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