Buckwheat soup with mushrooms and potato dumplings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Ingredients
- 300 g chicken fillet
- 250 g mushrooms
- ½ glass buckwheat
- 1 onion
- 1 carrot
- 2 potatoes
- 1 egg
- 3 tablespoons flour
- 2.5 liters water
- 1 bay leaf parsley
- salt
Instructions
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Chop chicken fillet, add water and cook until tender. Fry buckwheat lightly in a dry skillet.
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Cut mushrooms, fry in vegetable oil.
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Add grated carrots, chopped onion and fry t all. Boil potatoes mash, add egg and knead.
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Add flour, salt and knead. The dough should come out so that you can pick it with a spoon. Add buckwheat and bay leaf to the saucepan. Use teaspoon to put pieces of dough into the saucepan.
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When the dumplings will rise to the top, add sauteed mushrooms with vegetables mix.
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Bring to a boil and cook for another 5 minutes.
