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Slovenian Mushroom Soup with Buckwheat
A hearty and earthy mushroom soup, enriched with the nutty flavor and texture of buckwheat groats. This soup is a testament to Slovenia's rich forests and its love for mushrooms, often served as a substantial meal on its own.
🧂 Ingrédients
- 400 g Mixed mushrooms (fresh, e.g., porcini, shiitake, button)
- 20 g Dried porcini mushrooms
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 small piece Parsley root, grated (optional)
- 300 g Potatoes, cubed
- 50 g Buckwheat groats
- 1 liter Vegetable or mushroom broth
- 500 ml Water
- 2 tbsp Butter or vegetable oil
- 2 Bay leaves
- 1 tsp Thyme (fresh or dried)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
- 2 tbsp Sour cream (for garnish)
👨🍳 Instructions
- 1
Soak the dried porcini mushrooms in hot water for about 20-30 minutes. Reserve the soaking liquid after straining it to remove any grit.
💡 Conseils de pro: Using dried porcini mushrooms adds a deep, earthy flavor to the soup. - 2
Wash the buckwheat groats and soak them in water for about 15 minutes.
💡 Conseils de pro: Soaking buckwheat can help it cook more evenly. - 3
In a large pot, heat the butter or oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated parsley root (if using) and cook for another minute until fragrant.
💡 Conseils de pro: Don't brown the garlic; it can become bitter. - 4
Add the fresh mushrooms and diced carrot to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
💡 Conseils de pro: Cooking mushrooms until they brown develops their flavor. - 5
Add the cubed potatoes, soaked and drained buckwheat groats, strained porcini mushrooms (chopped if large), bay leaves, and thyme. Pour in the vegetable broth, reserved mushroom soaking liquid, and water. Bring to a boil.
💡 Conseils de pro: Ensure all ingredients are well submerged in the liquid. - 6
Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes and buckwheat are tender.
💡 Conseils de pro: Check for tenderness by piercing a potato cube with a fork. - 7
Remove the bay leaves. If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot with a spoon. Season with salt and pepper to taste.
💡 Conseils de pro: Mashing some potatoes is a natural way to thicken the soup. - 8
Serve hot, garnished with fresh chopped parsley and a dollop of sour cream.
💡 Conseils de pro: This soup is delicious served with crusty bread or Slovenian buckwheat spoonbread (ajdovi žganci).
💡 Conseils de pro
- ✓Using a variety of mushrooms will give the soup a more complex flavor.
- ✓If you don't have parsley root, you can omit it or add a small piece of parsnip.
- ✓For a richer soup, you can use beef or chicken broth instead of vegetable broth.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other root vegetables like parsnips or celery root.
- For a heartier meal, add some cooked beans or lentils.
- A splash of cream or a swirl of crème fraîche can be added at the end for extra richness.