5 potatoes 1/2 cup buckwheat 3 1/2 oz (100 gm) mushrooms 1 onion 1 tbsp butter 1 1/2 quarter ( 1 1/2 liter) meat stock 4 tbsp sour cream 2/3 oz (20 gm) parsley greens salt, ground black peppercorn to taste | Directions: Put peeled and diced potato into boiling meat stock, let it boil and add washed buckwheat and fresh sliced and fried in butter mushrooms. Add diced onion, salt, pepper and boil until ready.
Put sour cream into the soup and sprinkle with parsley greens when serving. |
