📝 About This Recipe
This soul-warming soup is a staple of Eastern European comfort, bringing together the nutty, earthy depth of toasted buckwheat kasha with the umami richness of forest mushrooms. It is a masterclass in texture, featuring tender grains suspended in a golden, herb-flecked broth that feels both light and incredibly satisfying. Perfect for chilly evenings, this dish celebrates humble ingredients transformed through the magic of slow-simmering and proper seasoning.
🥗 Ingredients
The Grains & Aromatics
- 3/4 cup Buckwheat Groats (Kasha) (toasted/dark variety preferred)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds or half-moons)
- 2 pieces Celery Stalks (finely sliced)
- 3 cloves Garlic (minced)
The Base & Mushrooms
- 10 ounces Cremini or Shiitake Mushrooms (cleaned and sliced)
- 1/4 cup Dried Porcini Mushrooms (optional, for deeper flavor)
- 6 cups Vegetable or Beef Broth (high quality)
- 2 tablespoons Unsalted Butter (can substitute with olive oil for vegan option)
- 1 tablespoon Olive Oil
Seasoning & Finish
- 1/4 cup Fresh Dill (chopped)
- 2 tablespoons Fresh Parsley (chopped)
- 1 piece Bay Leaf (dried)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Sour Cream or Smetana (for serving)
👨🍳 Instructions
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1
If using dried porcini, place them in a small bowl with 1/2 cup boiling water. Let them soak for 15 minutes, then chop finely and reserve the soaking liquid (strained).
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2
In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is foaming.
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3
Add the diced onions, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
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4
Increase the heat slightly and add the sliced mushrooms. Cook for 5-7 minutes until the mushrooms have released their moisture and turned a deep golden brown.
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5
Stir in the minced garlic and the dry buckwheat groats. Toast the grains with the vegetables for 2-3 minutes; you should smell a wonderful nutty aroma.
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6
Pour in the broth, the reserved porcini soaking liquid, and add the bay leaf. Bring the mixture to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 15-20 minutes.
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8
Check the buckwheat at the 15-minute mark; it should be tender but still hold its shape (al dente), not mushy.
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9
Remove the bay leaf and stir in the salt and black pepper. Taste the broth and adjust seasoning if necessary.
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10
Turn off the heat and stir in the fresh dill and parsley. The residual heat will wake up the oils in the herbs without dulling their vibrant color.
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11
Let the soup sit covered for 5 minutes before serving to allow the flavors to harmonize perfectly.
💡 Chef's Tips
Always toast your buckwheat groats before adding liquid to ensure they remain distinct grains rather than turning into porridge. If you cannot find 'toasted' buckwheat (kasha), toast raw green buckwheat in a dry pan over medium heat for 4-5 minutes until golden brown. For a richer vegetarian version, add a splash of heavy cream at the very end of cooking. Don't skip the fresh dill; it is the traditional herb that defines the flavor profile of this specific soup. If the soup sits overnight, the buckwheat will absorb more liquid; simply add a splash of broth when reheating.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a generous dollop of cold sour cream or Greek yogurt on top. Pair with a thick slice of toasted rye bread or sourdough slathered in salted butter. A side of fermented pickles or a crisp cucumber salad provides a bright contrast to the earthy soup. For a protein boost, add shredded rotisserie chicken or sliced kielbasa during the last 5 minutes of simmering. Pairs beautifully with a crisp, dry white wine like a Pinot Grigio or a chilled pilsner beer.