📝 About This Recipe
Drawing inspiration from the soul-warming traditions of Eastern Europe, this hearty soup elevates humble buckwheat into a luxurious, thick porridge-style broth. The nutty, earthy notes of toasted kasha are complemented by the deep umami of sautéed wild mushrooms and a touch of cultured cream. It is a robust, nutrient-dense bowl that offers a sophisticated textural experience, bridging the gap between a comforting breakfast porridge and a savory dinner stew.
🥗 Ingredients
The Grain Base
- 1 cup Toasted Buckwheat Groats (Kasha) (rinsed and drained)
- 1 large Egg (beaten; used to coat the groats for texture)
- 2 tablespoons Unsalted Butter (for toasting)
The Aromatic Broth
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and grated or finely diced)
- 2 pieces Celery Stalks (minced)
- 10 ounces Cremini or Porcini Mushrooms (cleaned and sliced thinly)
- 3 pieces Garlic Cloves (minced)
- 6 cups Beef or Vegetable Stock (high quality, low sodium)
- 1 piece Dried Bay Leaf
- 1 teaspoon Dried Thyme
Finishing Touches
- 1/2 cup Sour Cream or Crème Fraîche (at room temperature)
- 1/4 cup Fresh Dill (chopped)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
In a small bowl, toss the rinsed and dried buckwheat groats with the beaten egg until every grain is thoroughly coated. This traditional technique prevents the buckwheat from becoming mushy.
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2
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the egg-coated buckwheat and stir constantly for 3-5 minutes until the grains are dry, separated, and smell intensely nutty.
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3
Remove the toasted buckwheat from the pot and set aside. In the same pot, melt the butter over medium-high heat.
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4
Add the sliced mushrooms to the butter. Sauté without stirring for 2 minutes to get a nice brown sear, then stir and cook for another 4 minutes until their moisture has evaporated.
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5
Add the onion, carrots, and celery to the mushrooms. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic, dried thyme, and bay leaf. Cook for just 1 minute until the garlic is fragrant, being careful not to burn it.
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7
Return the toasted buckwheat groats to the pot and pour in the stock. Stir well, scraping up any browned bits from the bottom of the pot.
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8
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer gently for 15-20 minutes. The buckwheat should be tender and have absorbed some of the liquid, creating a thick, porridge-like consistency.
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10
Remove the bay leaf. Taste the soup and season with kosher salt and freshly cracked black pepper.
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11
To prevent curdling, temper the sour cream by whisking a ladleful of the hot soup broth into the sour cream in a separate small bowl before adding the mixture back into the pot.
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12
Stir in the lemon juice and half of the fresh dill. Let the soup sit off the heat for 5 minutes to allow the flavors to meld before serving.
💡 Chef's Tips
Always use 'toasted' buckwheat (kasha) for a deeper flavor profile; if you buy raw green buckwheat, toast it in a dry pan until reddish-brown. The egg-coating method is the secret to distinct grains; if you are vegan, skip the egg and toast the grains in oil, though they will be slightly softer. If the soup becomes too thick upon standing (buckwheat continues to absorb liquid), simply thin it with a splash of warm stock or water. For the best mushroom flavor, use a mix of varieties like shiitake, oyster, and cremini. Do not boil the soup after adding the sour cream, or the texture may break and become grainy.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous dollop of extra sour cream on top. Pair with a thick slice of buttered dark rye bread or pumpernickel for the ultimate rustic experience. Top with crispy fried onions or shallots for an added layer of crunch. Accompany with a side of salt-cured pickles to cut through the richness of the porridge. A chilled glass of dry white wine or a light pilsner complements the earthy mushroom tones beautifully.