Buckwheat soup with mushrooms and potato dumpling


Buckwheat soup with mushrooms and potato dumplings

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 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


  1. Chop chicken fillet, add water and cook until tender. Fry buckwheat lightly in a dry skillet.

  2. Cut mushrooms, fry in vegetable oil.

  3. Add grated carrots, chopped onion and fry t all. Boil potatoes mash, add egg and knead.

  4. 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.

  5. When the dumplings will rise to the top, add sauteed mushrooms with vegetables mix.

  6. Bring to a boil and cook for another 5 minutes.

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