Mushroom soup with buckwheat
This Dalmatian soup marries earthy mushrooms with nutty buckwheat, a grain traditionally paired with wild foraged ingredients across the Balkans. The technique of building flavor through sautéed aromatics before adding stock is distinctly Central European, while the finishing swirl of sour cream adds tang that brightens the deep, umami-forward broth. Buckwheat's slight bitterness plays against the cream's richness, making each spoonful complex rather than one-note.
Instructions
Chop the onion and garlic, slice the mushrooms and wash the buckwheat.
Heat the oil and lightly sauté the onion.
Add the mushrooms and the garlic and continue to sauté.
Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water.
Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste..
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