Mushroom soup with buckwheat
Soup is the ultimate comfort food in Slovakia. Make the most of the mushroom season with this simple recipe from Kysuce, a mountainous region where the struggle for survival pushed many a man and woman to search for a better live in America.
List of ingredients
Method
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2 handfuls of dried mushrooms (ideally a mixture containing porcini)
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2-3 medium-sized potatoes, peeled and diced
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2 tablespoons oil or pork lard
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½ cup buckwheat
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1 parsley root, peeled and sliced
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1 teaspoon marjoram
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½ teaspoon ground caraway seeds
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6 cups water
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Salt and pepper to taste
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In a medium-sized pot, combine 3 cups of water, dried mushrooms, sliced parsley root, marjoram, and caraway seeds. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the parsley root is soft.
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While the mushroom mixture is simmering, cook the buckwheat in a separate small pot with 1 cup of water. Simmer until the buckwheat is tender and water is absorbed, about 15-20 minutes.
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In another pan, heat the oil or lard over medium heat. Add the diced potatoes and sauté until they start to brown, about 5-7 minutes.
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Once the mushroom mixture is ready, add the sautéed potatoes and the remaining 2 cups of water to the pot. Simmer for an additional 10 minutes or until the potatoes are tender.
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Stir in the cooked buckwheat. If the soup is too thick, add more water until you reach your desired consistency.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley if desired.