👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Using dried porcini mushrooms adds a deep, earthy flavor to the soup.
2. 2

   Wash the buckwheat groats and soak them in water for about 15 minutes.

   💡 Proffstips: Soaking buckwheat can help it cook more evenly.
3. 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.

   💡 Proffstips: Don't brown the garlic; it can become bitter.
4. 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.

   💡 Proffstips: Cooking mushrooms until they brown develops their flavor.
5. 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.

   💡 Proffstips: Ensure all ingredients are well submerged in the liquid.
6. 6

   Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes and buckwheat are tender.

   💡 Proffstips: Check for tenderness by piercing a potato cube with a fork.
7. 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.

   💡 Proffstips: Mashing some potatoes is a natural way to thicken the soup.
8. 8

   Serve hot, garnished with fresh chopped parsley and a dollop of sour cream.

   💡 Proffstips: This soup is delicious served with crusty bread or Slovenian buckwheat spoonbread (ajdovi žganci).